Roasted Chicken Tacos with a Lime Cilantro Sauce
1 lb boneless chicken thighs
1/4 c olive oil
1/4 c lime juice (about two limes)
1/4 c chopped fresh cilantro
3 diced cloves of garlic
1 T brown sugar
1/4 t pepper flakes
1/2 t cumin
1 small sliced red onion
1 sliced red, yellow or orange bell pepper
A head of romain lettuce
1 ripe avocado
Small tortilla wraps
In a bowl, mix together olive oil, lime juice, garlic, cilantro, brown sugar, pepper flakes cumin and salt to create a marinade.
Marinade chicken in the sauce for an hour.
Meanwhile, slice the peppers and onions.
In a roasting pan, roast the marinated chicken thighs and the vegetables in a 400 degree oven for 30-45 minutes. Be sure to add all the marinade in the roasting pan as well.
Once the chicken is fully cooked, you can assemble the wrap.
In romain lettuce leaf, add a slice or two of avocado. Slice the chicken in bite size pieces and layer on top of the avocado. Place peppers and onions on top and drizzle with the marinade. Place lettuce wrap inside the soft tortilla taco.
Add more lime juice if desired.