Crispy Chicken Carnitas Tacos
These rolled tacos are filled with cheesy, citrusy shredded chicken and baked until crispy, served with a rich avocado crema.
Ingredients
For the Tacos
- 12 pieces Corn tortillas (small taco-size) Small corn tortillas that crisp better than flour.
- 3 cups Shredded cooked chicken Use rotisserie or poached for best flavor.
- 2 tablespoons Fresh lime juice About 1 lime.
- 1 tablespoon Fresh orange juice Can substitute additional lime + a pinch of sugar.
- 1/2 teaspoon Salt Plus extra to taste.
- to taste Black pepper
- 1 1/2 cups Shredded cheese (like Cheddar or Monterey Jack) Use a melting cheese blend.
- 1 large Ripe avocado
- 1/4 to 1/3 cup Sour cream Or Greek yogurt for a tangy crema.
- 1-2 tablespoons Olive oil For brushing.
Instructions
Preparation
- Preheat oven to 375°F (190°C) and lightly grease a baking dish (9x13) or line with parchment.
- In a bowl, combine shredded chicken, 2 tablespoons lime juice, 1 tablespoon orange juice, 1/2 teaspoon salt, and black pepper. Toss until evenly coated and let sit for 5–10 minutes.
Assembly
- Lay one corn tortilla flat, add 2–3 tablespoons of the marinated chicken in a line down the center and sprinkle with 1–2 tablespoons shredded cheese.
- Roll tightly and place seam-side down in the baking dish. Repeat with remaining tortillas, packing them snugly.
Baking
- Brush rolled tacos with 1–2 tablespoons olive oil and bake for 15–20 minutes, rotating the dish halfway through, until crispy and golden.
- While they bake, make the avocado crema by blending the avocado, sour cream, lime juice, and a pinch of salt until smooth.
Serving
- Let tacos rest for 1–2 minutes after baking, then serve with avocado crema.
Notes
Store leftover baked tacos in an airtight container in the fridge for up to 3–4 days. Keep the avocado crema separate; it can be refreshed with lime juice.