Oven Roasted Chicken Tacos

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 96.

	this recipe	typical
fat	8%	1%
protein add	100%	100%
salt	1%	0%
aromatics	1%	1%
acid	5%	0%
vegetables and beans	0%	2%

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

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

Method: 7 steps, published by www.cookingclassy.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I have never cooked chicken thighs but found some half off. I made these for taco salads and my family went nuts! Even my pickiest eater told me to save the recipe. We all ended up making different things with it. Some had straight taco salads, some put it” — a cook, 5.0★

“Excellent flavor. I was not able to get them the chicken to crisp up. I used a dark tray as suggested, but the thighs seemed to steaming in their own juices. Should I have used a rack on the pan or drained the liquid and broiled at the end? Regardless, t” — a cook, 5.0★