Prep: 10 Mins Cook: 90 Mins

Roasted Adobo Chicken Tacos


1 package (1.5 oz.) ORTEGA Reduced Sodium Burrito Seasoning Mix
Juice of 1 lime (retain squeezed halves)
3 Tbsp. olive oil
3-3 1/2 lb. roasting chicken
ORTEGA Taco Shells (any variety)
Shredded lettuce
1 bottle (8 oz.) ORTEGA Taco Sauce (any variety)
Sour cream


1. Preheat the oven to 375F. Mix burrito seasoning mix, lime juice, and olive oil in a small bowl until mixture forms a paste. Thin mixture with additional olive oil if needed. Place the squeezed lime halves into chicken cavity. Rub paste all over chicken, outside and inside the cavity, and over and under skin as much as possible.
2. Arrange chicken in a roasting pan and roast for 70 to 90 minutes, until a thermometer inserted into the thickest part of the thigh reads 180F, the drumsticks move easily and the juices run clear.
3. Let chicken cool slightly. With a sharp knife and a large fork, remove the meat and crispy skin, carving and pulling into bite-size pieces. Arrange chicken on a serving platter and pour pan juices over chicken.
To serve, place some chicken in a taco shell and top with lettuce, taco sauce and sour cream.

Makes 6 servings.
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