Sheet Pan Shredded Chicken Tacos
45 min + 30 min marinating4 servings
Gluten-free sheet pan tacos with citrus-marinated chicken thighs, shredded and broiled until caramelized, served with fresh toppings.
| prepPreheat oven to 425°F / 220°C | ||||||
| prepLine a broil-safe baking sheet with parchment paper or silicone mat | ||||||
| 2 tablespoons orange juice | Marinate chicken 30 min or overnight | Bake 425°F / 220°C, 15 min until cooked | Shred chicken with two forks | Broil 3–5 min until caramelized | Season with lime juice | Assemble tacos with toppings |
| juice of 1 lime, about 1 tablespoon | ||||||
| 2 tablespoons taco seasoning | ||||||
| 1 teaspoon paprika | ||||||
| 1 teaspoon garlic powder | ||||||
| 1/2 teaspoon cumin | ||||||
| 1/2 teaspoon dried oregano | ||||||
| 1 teaspoon kosher salt | ||||||
| 1/4 teaspoon black pepper | ||||||
| 1 tablespoon honey or maple syrup | ||||||
| 2 tablespoons olive oil | ||||||
| 680 g boneless skinless chicken thighs | ||||||
| juice of 1/2 lime | ||||||
| grain-free cassava flour tortillas | ||||||
| guacamole | ||||||
| shredded romaine | ||||||
| pickled red onions | ||||||
| cilantro | ||||||
| dairy-free sour cream | ||||||
| sliced jalapeño | ||||||
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