Roasted Root Vegetable And Chicken Tacos With Chili

Name: Roasted Root Vegetable And Chicken Tacos With Chili Mayo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 pounds chicken thighs; olive oil; Kosher salt; freshly ground black pepper; 6-8 flour tortillas, warmed up; 1 avocado, sliced thin; 4 ounces feta; cilantro for garnish; For the sauce:; 1/2 cup mayonnaise; 2 teaspoons chili powder; 1/2 teaspoon paprika; juice from 1/2 a lemon

Servings: persons

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 pounds chicken thighs
olive oil
Kosher salt
freshly ground black pepper
6-8 flour tortillas, warmed up
1 avocado, sliced thin
4 ounces feta
cilantro for garnish
For the sauce:
1/2 cup mayonnaise
2 teaspoons chili powder
1/2 teaspoon paprika
juice from 1/2 a lemon

1
Preheat oven to 425.
2
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.
3
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.
4
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.
5
Assemble tortillas with a little bit of the vegetables, chicken, avocado, and feta. Top with chili mayo and cilantro.

1259

kcal

Calories

Fat

123

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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 pounds chicken thighs, and more.

Yes, Roasted Root Vegetable And Chicken Tacos With Chili Mayo falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Root Vegetable And Chicken Tacos With Chili Mayo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions