CHICKEN TACOS
Thighs
Nachos and tacos
Oven
Mexican Recipes
Summertime
Cocktail hour
Internationally inspired
Super bowl / sporting events
4-6
Portions
30 min
Prepping
25 min
Cooking
Recipe
Easy
Ingredients
On sale
- 2 tbsp. (30 ml) chili powder
- 1 tsp. (5 ml) ground cumin
- 1 tsp. (5 ml) dried oregano
- 1/2 tsp. (3 ml) onion salt
- 1 tsp. (5 ml) salt
- 1/2 tsp.(3 ml) ground pepper
- 1 onion, thinly sliced
- 2 garlic cloves, crushed
- 2 tbsp. (30 ml) olive oil
- 12 Corn tacos
GARNITURES
- Iceberg lettuce, chopped
- Cheddar cheese, grated
- Avocados, sliced
- Tomatoes, diced
- Green onions, thinly sliced
- Corn
- Sour cream
- Store-bought salsa sauce
- Fresh cilantro
Directions
Click the steps to erase them.
- Preheat oven to 425°F (220°C).
- Line a baking sheet with parchment paper.
- In a small bowl, mix spices, salt, and pepper.
- In a bowl, mix chicken, onions, and garlic. Sprinkle spices on the chicken and mix. Add oil and mix well.
- Place chicken mixture on the baking sheet and bake 25 minutes or until chicken is cooked. Fold paper over chicken and keep warm.
- Cut chicken into strips and serve on the tacos with your choice of toppings.
- Heat tacos in a pan and keep warm in a cloth.