Ingredients
8
8 servings
- •0.5 cup vegetable oil
- •0.5 cup lemon juice
- •0.5 cup lime juice
- •0.5 cup orange juice
- •0.125 cup Worcestershire sauce, or more to taste
- •1 teaspoon seasoned salt
- •1 teaspoon garlic salt
- •1 teaspoon lemon-pepper seasoning
- •1 (3 pound) whole chicken, cut into pieces, or more to taste
- •0.5 head cabbage, shredded
- •3 limes, juiced, divided
- •2 avocados, peeled and pitted
- •salt and ground black pepper to taste
- •8 (6 inch) flour tortillas
- •1 bunch green onions, sliced
- •0.25 cup chopped fresh cilantro, or to taste
- •0.25 cup sour cream, or to taste
- •0.25 cup salsa, or to taste
Instructions
- Whisk vegetable oil, lemon juice, lime juice, orange juice, Worcestershire, seasoned salt, garlic salt, and lemon-pepper seasoning together in a large glass or ceramic bowl. Add chicken and toss to evenly coat. Cover and marinate in the refrigerator, 1 to 24 hours.
- Preheat the oven to 375 degrees F (190 degrees C). Transfer chicken to a baking dish.
- Bake in the preheated oven until no longer pink in the center, 45 minutes to 1 hour. Remove from the oven and shred chicken with 2 forks; discard bones.
- Place cabbage in a bowl and pour 1/3 of the lime juice over top; toss until cabbage is glossy.
- Smash avocados in a bowl for guacamole. Mix in 1/4 of the remaining lime juice and season with salt and pepper.
- Warm tortillas in a skillet over medium-low heat, 2 to 3 minutes. Layer tortillas with chicken, cabbage, green onions, cilantro, guacamole, sour cream, and salsa and drizzle with remaining lime juice.
Nutritional Facts
Per 8 servings
- Calories: 555
- Carbohydrate: 36g
- Fat: 32g
- Fiber: 8g
- Protein: 34g
- Sugar: 7g
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