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Citrus & Herb Marinated Chicken Tacos

Name: Citrus &amp Herb Marinated Chicken Tacos
Prep time: 15 min
Cook time: 30 min
Cuisine: American
Ingredients: 1 teaspoon dried oregano; 1 teaspoon garlic powder; 1 teaspoon ground cumin; 1/2 cup diced red bell pepper; 1/2 cup diced red onion; 1/4 cup chopped fresh cilantro leaves; 1/4 cup freshly squeezed orange juice; 2 boneless, skinless chicken breasts; 2 tablespoons freshly squeezed lime juice; 2 tablespoons olive oil; 8 small soft taco shells or tortillas; Salt and pepper to taste

Category
American
Cusine
American

What do you need?

How to make?

Ingredients

2 boneless, skinless chicken breasts

1/4 cup freshly squeezed orange juice

2 tablespoons freshly squeezed lime juice

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon dried oregano

1 teaspoon ground cumin

Salt and pepper to taste

8 small soft taco shells or tortillas

1/2 cup diced red onion

1/2 cup diced red bell pepper

1/4 cup chopped fresh cilantro leaves

Directions

In a food processor or blender, combine 1/3 cup of the orange juice, the jalapeños, garlic, peppercorns, and salt. Purée until the peppercorns are completely crushed. Add the cilantro and remaining 1/3 cup orange juice and purée until smooth. In a ceramic or glass ovenproof dish, toss the chicken with the marinade, rubbing it on to coat. Cover and refrigerate for at least 1 hour or up to 12 hours. Heat the oven to 350°F. Bake the chicken in the pan it was marinated in until the meat easily pulls away from the bone, about 40 minutes. Set the chicken aside to cool. Pour the juices from the pan into a bowl or cup and reserve. Refrigerate the juices so that the fat rises to the top. When the chicken is cool, remove the skin and shred the meat into bite-size pieces. Cover and refrigerate up to 2 days. When ready to serve, skim off the fat that has risen to the top of the reserved cooking juices. Use the remaining liquid to moisten the shredded chicken as you reheat it.