Roasted Root Vegetable And Chicken Tacos With Chili Mayo Recipe

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.

No additional tips available.

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

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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.

Roasted Root Vegetable And Chicken Tacos With Chili Mayo

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