Roasted Root Vegetable And Chicken Tacos With Chili Mayo

By • November 2, 2014 0 Comments

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Author Notes: 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


Serves 4

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.

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