Name: Baked Chicken Tacos
Prep time: 30 min
Cook time: 45 min
Total time: 135 min
Ingredients: 0.5 cup vegetable oil; 0.5 cup lemon juice; 0.5 cup lime juice; 0.5 cup orange juice; 0.125 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

Baked Chicken Tacos

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Chicken baked in a citrus marinade is placed in a soft flour tortilla and topped with shredded cabbage, cilantro, guacamole, green onion, and salsa. Everyone loves this!

Recipe by vogue9

Updated on July 18, 2022

Prep Time:

30 mins

Cook Time:

45 mins

Additional Time:

1 hrs

Total Time:

2 hrs 15 mins

Servings:

Yield:

8 tacos

Jump to Nutrition Facts

Ingredients

½ cup vegetable oil
½ cup lemon juice
½ cup lime juice
½ cup orange juice
⅛ 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
½ 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
¼ cup chopped fresh cilantro, or to taste
¼ cup sour cream, or to taste
¼ cup salsa, or to taste

Directions

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

Cook's Notes:

Undiluted limeade concentrate can be used instead of lime juice if you like. You can use canola oil instead of vegetable oil.

You can also add cilantro, finely chopped tomato, and onion to guacamole as well.

You can grill the chicken instead of baking if you prefer.

Nutrition Facts (per serving)

555	Calories
32g	Fat
36g	Carbs
34g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 555
% Daily Value *
Total Fat 32g	41%
Saturated Fat 7g	34%
Cholesterol 88mg	29%
Sodium 821mg	36%
Total Carbohydrate 36g	13%
Dietary Fiber 8g	29%
Total Sugars 7g
Protein 34g
Vitamin C 65mg	326%
Calcium 144mg	11%
Iron 4mg	21%
Potassium 903mg	19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.