Crispy Citrus Chicken Carnitas Tacos

Dinner

Crispy Citrus Chicken Carnitas Tacos

Orange and lime soften slow-cooked chicken thighs, then a hot broiler crisps the shredded edges.

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Yield
4 servings
Cuisine
Mexican-inspired

Serving ideas

Serve with lime wedges and hot sauce.

Ingredients

See the ingredient checklist
  • 1 1/2 lb boneless skinless chicken thighs
  • 2 oranges, juiced, about 3/4 cup
  • 2 limes, juiced, about 1/4 cup
  • 2 tbsp olive oil, or butter
  • 4 cloves garlic, roughly chopped
  • 1 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp oregano
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 6 corn tortillas
  • pico de gallo, for serving
  • guacamole, for serving
  • sour cream, for serving

Before you cook

Use a rimmed pan for the broiler step and spread the chicken in a thin layer.

How to make Crispy Citrus Chicken Carnitas Tacos

  1. Mix the citrus juices and oil in the slow cooker. Add the thighs, garlic and seasonings. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken pulls apart easily.

  2. Lift out the chicken, shred it and reserve 3/4 cup of the cooking liquid. Stir 1/4 cup into the meat. Heat the broiler with a rack near the top.

  3. Spread the chicken on a rimmed pan and moisten it with another 1/4 cup of cooking liquid. Broil for about 5 minutes, until the edges begin to crisp.

  4. Toss with the last 1/4 cup of liquid and broil for about 5 minutes more, watching for browned edges. Fill the tortillas with sour cream, chicken, pico de gallo and guacamole.

The full recipe

Check off ingredients as you get them ready.

The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.

Crispy Citrus Chicken Carnitas Tacos

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Orange and lime soften slow-cooked chicken thighs, then a hot broiler crisps the shredded edges.
Print Recipe
Prep Time 5 minutes
Cook Time 8 hours 10 minutes
Total Time 8 hours 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican-inspired
Ingredients Instructions Notes

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Ingredients
  

  •  
    1 ½ lb boneless skinless chicken thighs
  •  
    2 oranges juiced, about 3/4 cup
  •  
    2 limes juiced, about 1/4 cup
  • 2 tbsp olive oil or butter
  • 4 cloves garlic roughly chopped
  • 1 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp oregano
  • ½ tsp salt
  • ½ tsp black pepper
  • 6 corn tortillas
  •  
    pico de gallo for serving
  •  
    guacamole for serving
  • sour cream for serving

Instructions
 

  1. Mix the citrus juices and oil in the slow cooker. Add the thighs, garlic and seasonings. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken pulls apart easily.
  2. Lift out the chicken, shred it and reserve 3/4 cup of the cooking liquid. Stir 1/4 cup into the meat. Heat the broiler with a rack near the top.
  3. Spread the chicken on a rimmed pan and moisten it with another 1/4 cup of cooking liquid. Broil for about 5 minutes, until the edges begin to crisp.
  4. Toss with the last 1/4 cup of liquid and broil for about 5 minutes more, watching for browned edges. Fill the tortillas with sour cream, chicken, pico de gallo and guacamole.

Notes

Use a rimmed pan for the broiler step and spread the chicken in a thin layer.
Adapted from Tracy, Served From Scratch.

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