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CHICKEN TACOS

Tacos de poulet
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

  • 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.

  1. Preheat oven to 425°F (220°C).
  2. Line a baking sheet with parchment paper.
  3. In a small bowl, mix spices, salt, and pepper.
  4. In a bowl, mix chicken, onions, and garlic. Sprinkle spices on the chicken and mix. Add oil and mix well.
  5. Place chicken mixture on the baking sheet and bake 25 minutes or until chicken is cooked. Fold paper over chicken and keep warm.
  6. Cut chicken into strips and serve on the tacos with your choice of toppings.
  7. Heat tacos in a pan and keep warm in a cloth.