Easy Baked Chicken Tacos Recipe

Ingredients

• 0.5 cup vegetable oil
• 0.5 cup lemon juice
• 0.5 cup lime juice
• 0.5 cup orange juice
• 0.13 cup Worcestershire sauce, or more to taste
• 1 teaspoon seasoned salt
• 1 teaspoon garlic salt
• 1 teaspoon lemon-pepper seasoning
• 1 (3 pound) whole chicken, cut into pieces, or more to taste
• 0.5 head cabbage, shredded
• 3 limes, juiced, divided
• 2 avocados, peeled and pitted
• salt and ground black pepper to taste
• 8 (6 inch) flour tortillas
• 1 bunch green onions, sliced
• 0.25 cup chopped fresh cilantro, or to taste
• 0.25 cup sour cream, or to taste
• 0.25 cup salsa, or to taste

Instructions

1. In a large glass or ceramic bowl, whisk together vegetable oil, lemon juice, lime juice, orange juice, Worcestershire sauce, seasoned salt, garlic salt, and lemon-pepper seasoning. Add chicken and toss to coat evenly. Cover and marinate in the refrigerator for 1 to 24 hours.
2. Preheat your oven to 375 degrees F (190 degrees C). Transfer the marinated chicken to a baking dish.
3. Bake in the preheated oven for 45 minutes to 1 hour, or until the chicken is no longer pink in the center. Remove from the oven and shred the chicken using 2 forks; discard any bones.
4. Place the shredded cabbage in a bowl and pour 1/3 of the lime juice over it; toss until the cabbage is glossy and slightly softened.
5. In a bowl, mash avocados to make guacamole. Mix in 1/4 of the remaining lime juice and season with salt and pepper to taste.
6. Warm the tortillas in a skillet over medium-low heat for 2 to 3 minutes. Layer the warm tortillas with shredded chicken, cabbage, green onions, cilantro, guacamole, sour cream, and salsa. Drizzle with the remaining lime juice before serving.

Nutrition

• Calories: 555 kcal
• Fat Content: 32 g
• Fiber Content: 8 g
• Sugar Content: 7 g
• Sodium Content: 821 mg
• Protein Content: 34 g
• Cholesterol Content: 88 mg
• Carbohydrate Content: 36 g
• Saturated Fat Content: 7 g
• Unsaturated Fat Content: 0 g