ROASTED CHICKEN TACOS WITH MANCHEGO CHEESE AND AVOCADO

Chicken thighs are perfect meat for tacos because it is tender, flavorful, and easy to shred. I chose a basic spice blend of smoked paprika, cumin, garlic, and oregano for the chicken. Then I baked it in the oven for a few hours which gave me enough time to make some fresh Pico de Gallo and shredded manchego cheese. Manchego is a great cheese for tacos because it has the creaminess of queso fresco but with a little more tartness. The tacos turned out really well! The smoky flavor of the chicken worked nicely with the manchego and creamy avocado.

Roasted Chicken Tacos with Manchego Cheese and Avocado
(makes 1 dozen tacos)

Ingredients:

• 3 lbs chicken thigh, skin off, bone-in or bone-out (preference and time)

• 1 tbsp olive oil

• 1 tbsp lime juice

• 1 tbsp smoked paprika

• 2 tsp chili powder

• 1 tbsp cumin

• 1 tbsp oregano

• 3 cloves garlic, minced

• 1 tsp onion powder

• 2 tbsp apple cider vinegar

• 1 tbsp honey

• salt and pepper to taste

• 1 batch Pico de Gallo

  • diced tomatoes

  • diced jalapeno

  • diced red onion (white or yellow will work although I prefer red)

  • cilantro

  • lime juice

  • salt & pepper to taste

• 2 large avocados, sliced

• 3-4 oz. manchego cheese, shredded

• 12 soft corn taco shells

• cilantro, chopped for garnish

• sour cream (optional)

Directions:

1. Remove excess fat from chicken thighs

2. In a glass pan, rub the chicken with olive oil, salt, and pepper.

3. In a separate bowl, mix the dry spices together.

4. Evenly rub on the spices and garlic (I usually cut 2 small holes along the breast to get some of the spices under the skin).

5. Pour the apple cider vinegar and lime juice over the chicken.

6. Drizzle with honey and fill the pan with about 1/2 inch of water. Cover with foil and bake in a preheated 375 oven for about 1 1/2 hours or until an internal thermometer reads 165F.

7. Meanwhile, assemble the other salsas and condiments.

8. Take the chicken out of the oven and let rest for 5 minutes before shredding.

9. Place it in a large bowl. Shred with a knife and fork. Pour a little of the drippings from the pan and let rest for another 3-5 minutes.

10. Add a few tablespoons of the chicken to each taco and dress with the manchego, sliced avocado, pico de gallo, cilantro, and sour cream.