Authentic pork carnitas take hours, but these chicken carnitas give you those same crispy, caramelized edges in a fraction of the time. Paired with a bright, velvety avocado sauce, they are a weeknight game-changer.
High Heat Crisp
30 Minutes
Low Carb Friendly
The Chicken & Spice
- 1.5 lbs Chicken Thighs (cooked & shredded)
- 1 tsp Cumin & Chili Powder
- 1/2 tsp Smoked Paprika & Garlic Powder
- 2 tbsp Lime Juice
- 1/4 cup Orange Juice (the secret!)
- 2 tbsp Olive Oil
Avocado Cilantro Lime Sauce
- 1 Ripe Avocado
- 1/2 cup Greek Yogurt or Sour Cream
- 1/2 cup Fresh Cilantro
- 1 clove Garlic
- Squeeze of Lime & Pinch of Salt
Instructions
- Season: In a large bowl, toss your shredded chicken with the spices, lime juice, and orange juice. The citrus sugar will help the chicken caramelize.
- Crisp it Up: Heat oil in a large skillet over medium-high heat. Spread the chicken in a single layer. Do not stir! Let it sear for 3-5 minutes until the bottom is dark golden and crispy. Flip and crisp the other side briefly.
- Blend the Sauce: While the chicken crisps, place all sauce ingredients in a blender or food processor. Pulse until silky smooth. If it’s too thick, add a teaspoon of water.
- Warm the Tortillas: Char your corn or flour tortillas over an open flame or in a dry pan for that authentic street-taco feel.
- Assemble: Pile the crispy chicken onto the tortillas, drizzle generously with the avocado sauce, and top with pickled red onions or extra cilantro.
Chef’s Hint: For the absolute best results, use chicken thighs rather than breasts. The higher fat content prevents the chicken from drying out during the high-heat “crisping” phase!
