Oven Roasted Chicken Tacos

Ingredients

• 2 lbs trimmed large boneless, skinless chicken thighs
• 1/3 cup olive oil, plus more for baking sheet
• 3 Tbsp fresh lime juice
• 1 Tbsp minced garlic
• 2 tsp ancho chili powder
• 1 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• Few dashes cayenne pepper, or to taste
• 1 tsp each salt and freshly ground black pepper
• 1/2 cup slightly packed roughly chopped cilantro
• 10 6-inch Warmed corn tortillas
• Shredded lettuce
• Mexican cheese
• Diced tomatoes or pico de gallo
• Diced avocados or guacamole, optional
• Mexican crema or sour cream, Mexican hot sauce, optional

Directions

Whisk the olive oil, lime juice, garlic, chili powder, cumin, coriander, cayenne pepper, salt, and pepper in a mixing bowl or liquid measuring cup. Put the chicken into a gallon size resealable bag, add the marinade, then scatter in the cilantro. Close the bag, pushing out the extra air as you seal it, and massage everything so the chicken is thoroughly coated. Refrigerate for at least 1 hour and no more than 6 hours. Heat the oven to 425 degrees. Coat a rimmed baking sheet, preferably one with a dark finish and measuring 18 by 13-inch, with 1 Tbsp olive oil. Lift the chicken out of the marinade and arrange it on the prepared pan with room between the pieces. Roast until the underside is browned and crisp and the chicken is fully cooked, about 30 – 40 minutes. Rest the chicken for 2 minutes, then slice it into small strips or cut it into cubes. Spoon it into tortillas and finish with the toppings you like.