Go Back
Crispy chicken carnitas tacos on a wooden board drizzled with avocado cilantro lime sauce

Crispy Chicken Carnitas Tacos with Avocado Cilantro Lime Sauce

Baked corn tortillas stuffed with juicy citrus-marinated shredded chicken and melted cheese, served with a creamy avocado cilantro lime sauce. Easy, healthy, and perfect for weeknight taco night.
Print Recipe Save This Recipe
Prep Time 35 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Mexican-Inspired
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb boneless skinless chicken thighs
  • 2 oranges, juiced
  • 2 limes, juiced
  • 3 garlic cloves, minced
  • 1 jalapeño, deseeded and finely chopped
  • 2 tbsp cilantro, chopped
  • 2 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp oregano
  • 1 tsp cumin
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 8 large corn tortillas about 6 to 6.5 inches
  • 0.33 cup red onion, chopped
  • 2 cups grated cheese cheddar, Monterey Jack, or Mexican blend
  • 2 medium avocados
  • 1 garlic clove for sauce
  • 0.33 cup cilantro, chopped leaves and stems, for sauce
  • 2 tbsp lime juice for sauce
  • 0.25 tsp garlic salt for sauce

Equipment

  • Large baking dish
  • Large baking sheet
  • parchment paper
  • Food processor
  • Instant-read thermometer

Method
 

  1. Add all avocado cilantro lime sauce ingredients to a food processor and blend until smooth. Refrigerate until ready to serve.
  2. Place chicken thighs in a large bowl. Whisk together orange juice, lime juice, garlic, jalapeño, cilantro, olive oil, chili powder, oregano, cumin, salt, and pepper. Pour over chicken and marinate for 30 minutes up to 8 hours. Do not exceed 8 hours.
  3. Preheat oven to 400°F. Spray a large baking dish with cooking spray, add chicken, and discard marinade. Bake for 15 to 20 minutes until internal temperature reaches 165°F. Shred chicken once done.
  4. Raise oven to 425°F and line a large baking sheet with parchment paper. Lay tortillas flat, spray with cooking spray, flip, and bake for 2 to 3 minutes until just pliable.
  5. Remove tortillas from oven. Layer one half of each with cheese, shredded chicken, red onion, and a little more cheese. Fold and press gently to seal.
  6. Bake for 15 to 17 minutes until cheese is melted and tortillas are golden and crispy. Check at the 10-minute mark to prevent burning. Tortillas will continue to crisp as they cool.
  7. Serve immediately with avocado cilantro lime sauce on the side.

Notes

Chicken can be cooked and shredded 1 to 2 days ahead. Avocado sauce can be made the night before. Reheat leftover tacos in a toaster oven for best crispiness. For dairy free, use your favorite dairy free shredded cheese.
QR Code linking back to recipe