Roasted Root Vegetable and Chicken Tacos with Chili Mayo
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
For the tacos:
2 large beets, peeled and chopped into 1 inch pieces
3-4 large carrots, peeled and chopped into 1 inch pieces
2 lb chicken thighs
olive oil
Kosher salt
freshly ground black pepper
6-8 flour tortillas, warmed up
1 avocado, sliced thin
4 ounces feta, crumbled
cilantro for garnish
For the sauce:
½ cup mayonnaise
2 teaspoons chili powder
½ teaspoon paprika
juice from ½ a lemon
Instructions
Preheat oven to 425.
Place vegetables on a baking dish in a single layer, drizzle with olive oil and then sprinkle with salt and pepper. Toss to coat, then bake for 20-25 minutes, until vegetables are tender.
Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium high heat. Sprinkle chicken thighs with salt and pepper, then transfer to skillet. Cook on each side until nicely browned. Transfer to a cutting board and allow to cool slightly, then shred using two forks.
While chicken and vegetables are cooking, make the sauce. Combine mayonnaise, chili powder, paprika, and lemon juice in a small bowl and whisk together. Taste and adjust seasoning.
Assemble tortillas with a little bit of the vegetables, chicken, avocado, and feta. Top with chili mayo and cilantro.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2014/10/23/roasted-root-vegetable-chicken-tacos-chili-mayo/