The tacos don’t need to follow a strict recipe—you could substitute in other root vegetables like parsnips or turnips. Or use pork instead of chicken. You could skip the feta or add queso fresco, or use chipotle instead of chili powder for the sauce. —Vicky | Things I Made Today
For the tacos:
large beets, peeled and chopped into 1 inch pieces
large carrots, peeled and chopped into 1 inch pieces
freshly ground black pepper
flour tortillas, warmed up
avocado, sliced thin
cilantro for garnish
For the sauce:
juice from 1/2 a lemon
In This Recipe
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.