Crispy Chicken Carnitas Tacos

Allergens

Contains gluten, soy, and dairy.

Ingredients

• 2 lbs boneless, skinless chicken thighs
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/4 cup orange juice
• 1/4 cup lime juice
• 1 tablespoon honey
• 6 corn tortillas
• Optional toppings: shredded lettuce, diced tomatoes, avocado slices, fresh cilantro, and sour cream

Instructions

1. In a large skillet, heat the olive oil over medium heat. Add chicken thighs to the skillet. Season with salt, black pepper, ground cumin, smoked paprika, and dried oregano. Cook for 4 5 minutes on each side or until browned.
2. Pour in orange juice, lime juice, and honey. Bring to a simmer, then reduce heat to low. Cover and cook for 20 25 minutes, turning the chicken occasionally, until cooked through.
3. Using two forks, shred the chicken into bite sized pieces. Return to the skillet and mix with the sauce. Cook for an additional 5 minutes to allow flavors to meld.
4. Warm the corn tortillas in a separate pan or microwave. Fill each tortilla with a generous portion of shredded chicken and top with desired toppings. Fold the taco in half and enjoy!

Chef’s Insight

To add an extra smoky flavor to these tacos, try using mesquite wood chips when grilling the chicken.

Notes

This recipe is perfect for a quick weeknight dinner or as an appetizer at a party.