Blood Orange Honey Ginger Chicken Tacos with Cara Cara Orange Salsa
Oranges and chicken make for a tart, savory, and slightly sweet combo. Perfect for tacos!
Print
Pin
equipment
ingredients
Chicken
- 5 boneless skinless chicken thighs
- Juice of 2 Sunkist® Blood Oranges
- 2 Sunkist® Blood Oranges sliced
- 1 Tbsp freshly grated ginger
- 2 garlic cloves crushed
- 2 Tbsp olive oil
- 2 Tbsp honey
- 1/2 tsp smoked paprika
- 1/2 tsp salt
Salsa
- 2 Sunkist® Cara Cara Oranges peeled, segments cut from pith, and chopped
- 1 clove garlic minced
- 1 jalapeno seeded and diced
- 1 tsp freshly chopped cilantro
- 1/4 tsp salt
- 1 1/2 tsp olive oil
Tacos
- 10 to 12 corn tortillas yellow or white
- 2 cups shredded red cabbage
- 2 avocados sliced
- 1/4 cup freshly chopped cilantro
- Hot sauce
instructions
- Preheat oven to 375° degrees F. Grease a rimmed baking sheet with nonstick cooking spray.
- In a large bowl, whisk together blood orange juice, ginger, garlic, oil, honey, paprika, and salt. Add chicken thighs and blood orange slices, using your hands to turn and coat the chicken well.
- Add chicken thighs and orange slices to the baking sheet. Reserve the liquid in the bowl. Arrange so that the orange slices are underneath and in between the chicken thighs.
- Bake for 20 minutes. Baste with the blood orange ginger honey liquid. Bake another 6 to 10 minutes.
- Move baking sheet to upper rack and turn broiler to high. Broil for 3 minutes until browned on top.
- While chicken is baking, make salsa by combining all ingredients in a medium bowl. Place in the refrigerator until ready to use.
- Once chicken is cooked through, remove to cutting board and slice into strips.
- Add chicken to tortillas, dividing between them evenly. Top with cara cara orange salsa, shredded red cabbage, avocado, cilantro, and hot sauce as desired.