PULLED CHICKEN TACOS WITH SEASONED TACO SHELLS
Provided by Ayesha Curry
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Diced avocado, crumbled cotija, diced white onion, sliced radishes and shredded cabbage, for topping
- Heat the olive oil in a straight-sided skillet over medium heat. Add the onions and cook until softened, about 4 minutes. Add the garlic and green chiles, and cook until sizzling, about 1 minute. Add the chile powder, cumin, smoked paprika, coriander, oregano and a pinch of salt; stir to coat the onions in the spices. Cook for about 1 minute, then add the tomato sauce, brown sugar and 1 cup water. Bring to a simmer and cook for 5 to 6 minutes.
- Add the chicken to the sauce; continue to simmer and reduce until the sauce coats the chicken and is no longer soupy, about 5 minutes.
- Fill the Seasoned Taco Shells with the chicken mixture and top with avocado, cotija, onions, radishes and shredded cabbage.
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a small bowl, combine the cumin, chile powder, coriander and 1/2 teaspoon salt.
- Arrange the taco shells in a single layer on the prepared baking sheet. Lightly brush the shells inside and out with vegetable oil, and sprinkle all over with the spice mixture. Bake until golden, about 5 minutes, turning once halfway through.
CHICKEN TACO MEAT
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 16 to 20 servings
Number Of Ingredients 9
Steps:
- In a skillet over medium-high heat, add the olive oil and heat until hot. Add the chicken in batches and cook, browning, a couple minutes per side; remove the chicken to a plate using a slotted spoon. Add the garlic and onions to the skillet and cook briefly. Add the chili powder, paprika, cumin and salt to taste. Pour in the tomato sauce and 2 cups water to create a broth. Add the chicken back to the skillet. Bring to a boil, then simmer until the broth is reduced by half.
- Let cool, divide among 4 freezer bags and freeze.
"SKINNY" CHICKEN TACOS
Zesty, easy, and quick way to make chicken tacos that are delicious and diet-friendly. Other options for toppings would be low-fat sour cream, 2% reduced-fat Mexican cheese blend, and salsa.
Provided by Danielle B.
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Combine chicken, juice of 1 lime, 1 teaspoon cumin, 1 teaspoon garlic powder, and 1 teaspoon chipotle pepper in a bowl; allow to marinate for 10 minutes.
- Saute red bell peppers, onion, jalapeno peppers, juice of 1 lime, 1 teaspoon cumin, 1 teaspoon garlic powder, and 1 teaspoon chipotle pepper in a large non-stick skillet over medium-high heat until vegetables are tender yet crisp, about 5 minutes.
- Transfer chicken mixture to a separate non-stick skillet over medium-high heat; saute until chicken is no longer pink in the center, 5 to 10 minutes.
- Layer tortillas between paper towels on a microwave-safe plate; heat in microwave until warmed, 10 to 20 seconds.
- Spoon vegetables and chicken onto tortillas; top with cilantro and lime juice.
Nutrition Facts : Calories 272 calories, Carbohydrate 37.2 g, Cholesterol 64.6 mg, Fat 3.9 g, Fiber 5.1 g, Protein 29.3 g, SaturatedFat 0.9 g, Sodium 293.9 mg, Sugar 4.8 g
CHICKEN FAJITA TACOS RECIPE BY TASTY
Here's what you need: shredded chicken, red bell pepper, yellow bell pepper, green bell pepper, white onion, olive oil, chili powder, cumin, salt, black pepper, corn tortillas, sour cream
Provided by Joey Firoben
Categories Lunch
Yield 4 tacos
Number Of Ingredients 12
Steps:
- In a large, nonstick skillet, heat the olive oil over medium heat.
- Toss in the onions, bell peppers, salt, chili powder, cumin, and black pepper, and sauté until the onions and peppers have softened.
- Add in the shredded chicken and toss until everything in the pan is evenly coated and warmed through.
- Pour the chicken mixture into a large serving bowl .
- Toast the tortillas in the seasoned pan, about 3 minutes per side.
- Divide the mixture evenly between tortillas, top with a drizzle of sour cream, and serve.
- Enjoy!
Nutrition Facts : Calories 282 calories, Carbohydrate 22 grams, Fat 11 grams, Fiber 3 grams, Protein 25 grams, Sugar 6 grams
CHICKEN KATSU TACOS RECIPE BY TASTY
These chicken katsu tacos are easy to whip up in 30 minutes and are packed with flavor. You'll love the crispy chicken paired with the tangy Tonkatsu sauce and crunchy cabbage slaw.
Provided by Katie Aubin
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Make the chicken: Fill a heavy-bottomed, high-sided skillet with about ½ inch (1 ¼ cm) of vegetable oil. Heat over medium heat until the oil reaches 350°F (180°C).
- Place the chicken thighs on a cutting board and cover with plastic wrap. Pound the chicken with the flat side of a meat tenderizer until all of the thighs are between ¼ in (6 ml) and ⅓ inch (8 ml) thick.
- On the cutting board, season the flattened chicken on both sides with the salt.
- Add the panko, eggs, and flour to 3 separate shallow bowls.
- Coat each piece of chicken in the flour, shaking off any excess, then in the egg, then in the panko. Gently press the panko into the chicken to ensure a thick, even coating.
- Working in batches, carefully fry the chicken in the hot oil for about 2 minutes per side, until golden brown and cooked through. Set on paper towels to drain and immediately season lightly with salt.
- Make the tonkatsu sauce: In a small bowl, mix together the ketchup, sugar, and Worcestershire sauce. Set aside.
- Make the cabbage slaw: In a medium bowl, toss the cabbage, mayonnaise, vinegar, and salt until well coated. Season with additional salt if needed. Set aside.
- Wrap the tortillas in a damp kitchen towel and microwave for 30 seconds.
- Slice the chicken thighs into ⅓-inch (8 ml) thick pieces. Place about half of a thigh worth of meat onto a flour tortilla. Top with about ¼ cup (25 G) of cabbage slaw, a drizzle of tonkatsu sauce, sesame seeds, scallions, and cilantro. Repeat with remaining chicken to make 8 tacos total. Serve with lime wedges alongside.
- Enjoy!
SPICY CHICKEN AND CHORIZO TACOS
My husband loves spicy food (I'm getting there, too; give me some time) so I reached for a heavily seasoned fresh chorizo from my local Latin market and topped these tacos with a chipotle cream and quick pickled jalapenos - both of which I made fresh at home in the time it took the meats to cook through.
Provided by Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 425 degrees F. Season the chicken breasts with the cumin, coriander, oregano and some salt and pepper. Arrange them on a baking sheet along with the chorizo and drizzle all of the meats with the oil. Roast the chicken and chorizo until the chicken is cooked through and chorizo are golden brown, about 25 minutes.
- While the meats are roasting prepare the pickled jalapenos. In a small pot, combine the vinegar, sugar and a pinch of salt; bring the liquids to a boil. Remove the pot from the heat, toss in the jalapenos, and let sit for at least 10 minutes. Set aside.
- While the meats are roasting prepare the chipotle cream. In a small bowl stir together the sour cream, chipotle in adobo, adobo sauce, honey or agave and a pinch of salt. Set aside. When the meats come out of the oven, thinly slice them and squeeze the juice of the lime over top.
- Serve the sliced chicken and chorizo along with the pickled jalapenos, chipotle cream, tortillas, and whatever taco toppings you like.
GRILLED CHICKEN AND FRUIT TACOS
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a grill or grill pan over medium-high heat. Toss the plums, nectarines, onions and jalapenos with 1 tablespoon of the oil and 1/2 teaspoon salt in a bowl. Toss the chicken with the chipotle powder, oregano, 3/4 teaspoon salt and the remaining tablespoon oil.
- Grill the fruit mixture, turning occasionally, until the fruit is slightly softened and charred in places and the onions are slightly charred and crisp-tender, 5 to 7 minutes. Transfer to a bowl. Grill the chicken, turning once, until just cooked through, 7 to 8 minutes per side, and then transfer to a cutting board.
- Place the jalapeno and half of the onions in a blender with 2 tablespoons water and blend until smooth. Add about two-thirds of the fruit to the blender and pulse until slightly chunky. Transfer the salsa to a bowl and stir in the cilantro.
- Chop the chicken and the remaining fruit and onions into bite-size pieces. Serve the chicken and fruit mixture in the tortillas topped with the salsa, shredded lettuce and cilantro sprigs.
QUICK AND EASY ROTISSERIE CHICKEN TACOS
If you're looking for a fast, easy weeknight meal that even kids like, these rotisserie chicken tacos are the perfect option! My 10yo son did a lot of the work to help make it... those are the kind of recipes I love!
Provided by Chef TanyaW
Categories Mexican
Time 33m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large heavy bottom saucepan, heat the olive oil over medium-low heat. Add the garlic and cook for 1 minute, then add the chili powder, cumin, paprika, onion powder, salt and pepper, stirring to combine.
- Add the chicken and stir to coat with the spice mixture. If needed, add 2-3 tablespoons of water to help distribute everything evenly. Remove from the heat and stir in the salsa.
- Serve tacos on warm tortillas with your favorite toppings! I highly recommend adding a spritz of fresh squeezed lime juice at the end.
- Optional Toppings: avocado, cilantro, white onions, red onions, shredded red or green cabbage, fresh squeezed lime juice, jalapenos (the site won't let me put this in ingredients).
Nutrition Facts : Calories 418.7, Fat 14, SaturatedFat 2.9, Sodium 1088.9, Carbohydrate 62.8, Fiber 4.7, Sugar 3.1, Protein 10.4
KIWI CHICKEN TOSTADAS
Light, quick and healthy! I do not believe in low fat cheese, way too much sodium, but of course you can sub. it if you like.
Provided by pammyowl
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, combine cumin, crushed red pepper, and salt. Brush all sides of chicken with oil; sprinkle evenly with cumin mixture.
- Place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until no longer pink (170 degrees F), turning once halfway through grilling.
- Cut chicken into bite-size strips.
- Arrange romaine on warmed tortillas.
- Top with kiwifruit and/or tomatoes, chicken, and cheese.
PABLITO'S CHICKEN TACOS
Make Pablito's Taqueria homemade tortillas and delicious chicken taco filling with sauteed kale and sorrel sour cream.
Provided by Pablito
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 6
Number Of Ingredients 18
Steps:
- Stir sour cream, sorrel, lime juice, 1 teaspoon salt, and sugar in a bowl until well combined. Refrigerate until ready to use.
- Mix flour, masa harina, baking powder, and 2 teaspoons salt in the bowl of a stand mixer. Gradually pour butter and water into flour mixture while mixing at lowest speed; mix until a dough just starts to come together.
- Turn dough out onto a clean, flat surface and knead 3 to 4 times. Separate dough into 1 1/2 ounce balls, cover, and let rest for 1 hour.
- Press each dough ball in a tortilla press lined with parchment paper or plastic wrap; transfer each tortilla to a baking sheet.
- Lightly coat a cast-iron pan with 1/2 teaspoon vegetable oil and heat over medium-high heat. Place a tortilla in the pan and cook until lightly golden, about 1 minute per side. Repeat with remaining tortillas.
- Heat 1/4 cup vegetable oil in a skillet over high heat. Stir in chicken; cook until browned around the edges, 4 to 6 minutes. Stir in onion, kale, 1 teaspoon salt, and pepper; reduce heat to medium-high. Cook, stirring often, until kale is wilted, 3 to 5 minutes. Remove from heat.
- Spoon chicken-kale mixture into each tortilla, top with sorrel sour cream, and serve.
Nutrition Facts : Calories 536.5 calories, Carbohydrate 68.5 g, Cholesterol 47.8 mg, Fat 23.6 g, Fiber 7.1 g, Protein 17 g, SaturatedFat 9.2 g, Sodium 1814 mg, Sugar 2.6 g
MINI CHICKEN AND CORN TACOS
My take on the viral mini tacos. These little chicken and corn tacos bites are perfect for a party or for game day snacking. Feel free to experiment with shredded pork and/or beef instead of chicken and your favorite taco toppings!
Provided by fabeveryday
Categories World Cuisine Latin American Mexican Main Dishes Tacos Chicken
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Spray both sides of the tortillas with butter-flavored cooking spray. Cut small circles into the tortillas using a 2 3/4-inch round cookie or biscuit cutter. You should be able to get about 3 to 4 circles from each tortilla.
- Flip two 12-cup muffin tins upside down. Fold tortilla circles into a taco shape and arrange each into the space between 2 cups so they hold their shape. Each muffin tin will hold 17 mini tacos.
- Bake in the preheated oven until tacos are just starting to turn golden brown and crispy, checking every few minutes to make sure they don't burn, 5 to 8 minutes.
- Mix together chicken, corn, and salsa in a skillet and set over medium-high heat. Cook, stirring occasionally, until heated through, about 10 minutes.
- Sprinkle cheese blend into the bottom of each taco shell, and fill with the chicken and corn mixture. Top with a dollop of sour cream.
Nutrition Facts : Calories 382.6 calories, Carbohydrate 40.3 g, Cholesterol 49.8 mg, Fat 15.9 g, Fiber 3 g, Protein 19.8 g, SaturatedFat 6.7 g, Sodium 694.7 mg, Sugar 2 g
CHICKEN BREAST WITH KIWI
This recipe was found online at homecooking.about.com. For someone who's always looking for new ways to prepare chicken breasts.......
Provided by Sydney Mike
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In large saucepan bring chicken broth to boil.
- Add chicken breasts & simmer 10 minutes, skimming off any scum that rises to top.
- Add celery & leek & simmer another 10 minutes.
- Remove chicken from broth & keep warm [Broth can be strained & reserved for some other use.].
- Arrange kiwifruit in fan-shaped pattern on serving dish.
- Zest half of orange & sprinkle over kiwifruit.
- Juice orange & lemon into small bowl.
- Heat butter in small saucepan & add sugar, stirring until sugar is melted & begins to turn dark, about 5 minutes.
- Add orange & lemon juices, stirring until incorporated.
- Boil until sauce is recuded to about 2 tablespoons.
- Stir in salt & cayenne pepper.
- Slice ckicken into thin strips, & place on top of kiwifruit.
- Top with sauce & serve.
Nutrition Facts : Calories 288.1, Fat 6.3, SaturatedFat 2.6, Cholesterol 76.1, Sodium 928.5, Carbohydrate 25.4, Fiber 4.9, Sugar 14.8, Protein 34
CHICKEN AND WAFFLE TACOS RECIPE BY TASTY
Here's what you need: chicken tenders, buttermilk, kosher salt, McCormick® Smoked Paprika, McCormick® chili powder, McCormick® Onion Powder, McCormick® Garlic Powder, vegetable oil, all purpose flour, cornstarch, baking powder, freshly ground black pepper, large eggs, milk, Frank's® RedHot® Sauce, shredded red cabbage, shredded green cabbage, maple syrup, apple cider vinegar, kosher salt, freshly ground black pepper, red pepper flakes, waffle mix, water, unsalted butter, scallion, maple syrup
Provided by Frank's RedHot
Categories Lunch
Yield 8 tacos
Number Of Ingredients 27
Steps:
- Marinate the chicken: In a medium bowl, combine the chicken tenders, buttermilk, 1 tablespoon salt, McCormick® Smoked Paprika, McCormick® Chili Powder, 1 tablespoon McCormick® Onion Powder, and 1 tablespoon McCormick® Garlic Powder. Mix until the chicken is well coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, up to overnight.
- Make the slaw: In a medium bowl, toss together the red and green cabbage, maple syrup, apple cider vinegar, salt, black pepper, and red pepper flakes. Cover the bowl and refrigerate for 30-60 minutes.
- Make the waffles: Preheat a waffle iron according to the manufacturer's instructions. Preheat the oven to 200°F (95°C).
- In a medium bowl, whisk together the waffle mix, water, and melted butter until smooth.
- Ladle the batter into the waffle iron and cook until golden brown. Remove and cut the waffle in half. Repeat with the remaining batter; you should have 4 full waffles. Keep warm in the oven until ready to serve.
- Fry the chicken: Fill a medium pot halfway with vegetable oil. Heat over medium heat until the temperature reaches 350°F (180°C).
- In a medium bowl, whisk together the remaining 2 teaspoons salt, 2 teaspoons McCormick® Onion Powder, 2 teaspoons McCormick® Garlic Powder, the flour, cornstarch, baking powder, and black pepper.
- In a separate medium bowl, whisk together the eggs and milk until smooth.
- Remove the marinated chicken from the refrigerator. Toss the tenders in the flour mixture until fully coated. Coat in the egg mixture, then again in the flour mixture.
- Working in batches to avoid overcrowding the pot, fry the chicken in the hot oil until golden brown and the internal temperature reaches 165°F (75°C), about 8 minutes. Transfer to a paper towel-lined plate to drain.
- Add the Frank's® RedHot® sauce to a medium bowl. Toss the chicken in the sauce until fully coated.
- Assemble the tacos: Place a chicken tender on a waffle half. Top with the slaw, green onions, and a drizzle of maple syrup. Secure with a skewer, then repeat with the remaining ingredients. Serve warm.
- Enjoy!
Nutrition Facts : Calories 785 calories, Carbohydrate 83 grams, Fat 15 grams, Fiber 9 grams, Protein 73 grams, Sugar 17 grams
CHICKEN AND KIWI TACOS
Source: Better Homes and Gardens. I thought this sounded interesting, although I doubt I'll make it with regular taco shells. I always like to cook corn tortillas instead.
Provided by mariposa13
Categories Chicken Breast
Time 31m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Combine cumin, salt, and red pepper in a small bowl.
- Brush chicken breasts with oil.
- Rub brushed chicken breasts with cumin mixture.
- Place each breast half between 2 pieces of plastic wrap; gently pound with a meat mallet to 1/2 inch thickness.
- Place chicken on the lightly oiled rack of an uncovered grill directly over medium-high heat.
- Grill for 6 to 8 minutes or until an instant-read thermometer registers 170 degree F and juices run clear, turning once.
- Remove chicken; set aside until cool enough to handle.
- Meanwhile, if using purchased taco shells heat shells according to the package directions.
- Cut chicken into thin strips and arrange in taco shells. Top with lettuce and cheese. Toss together chopped kiwifruit, tomato, and lime or lemon juice in a small bowl.
- Sprinkle atop tacos.
- Makes 6 tacos.
- Nutritional facts per serving-.
- calories: 170, total fat: 7g, saturated fat: 3g, cholesterol: 30mg, sodium: 219mg, carbohydrate: 13g, fiber: 2g, protein: 13g, vitamin C: 51%, calcium: 11%, iron: 5%.
Nutrition Facts : Calories 522.5, Fat 22.1, SaturatedFat 7.4, Cholesterol 90.9, Sodium 670.9, Carbohydrate 45.3, Fiber 7.5, Sugar 12.2, Protein 38.1
CHICKEN TERIYAKI TACOS
This recipe for chicken teriyaki tacos is like a symphony of flavors: savory and incredibly crispy chicken smothered in a rich teriyaki sauce, topped with a tangy Japanese cucumber salad, scallions, and spicy sriracha sour cream.
Provided by Hapanom
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h13m
Yield 6
Number Of Ingredients 18
Steps:
- Place cucumber slices in a colander in the sink. Sprinkle salt on top and toss to coat. Allow to sit for 20 minutes. Rinse cucumber slices very well with cold water; drain.
- Mix rice vinegar, 1 tablespoon soy sauce, 2 teaspoons sugar, and sesame oil together in a bowl. Add cucumber slices and sesame seeds. Toss gently and transfer to the refrigerator.
- Whisk 3 tablespoons soy sauce, mirin, sake, and 2 tablespoons sugar in a small bowl to make teriyaki sauce.
- Heat oil in a large skillet over medium-high heat. Prick chicken skin all over with a fork; place skin-side down in the hot oil. Cook until the skin is golden brown, about 12 minutes. Flip and continue cooking until second side is browned, about 7 minutes.
- Reduce heat to medium; pour teriyaki sauce over chicken. Cook until sauce thickens, about 2 minutes. Remove from heat. Cover and let rest for 5 minutes. Slice chicken into strips and place in a bowl; add teriyaki sauce from the skillet and toss to coat.
- Toast corn tortillas in a large, dry skillet over medium-high heat until crisp and slightly blackened around the edges, 1 to 2 minutes per side. Wrap in a dish towel to keep warm.
- Mix sour cream and sriracha sauce together in a small bowl.
- Divide teriyaki chicken among tortillas. Drizzle sour cream-sriracha mixture over chicken. Top with cucumber salad, scallions, and black sesame seeds.
Nutrition Facts : Calories 421.6 calories, Carbohydrate 23.4 g, Cholesterol 87.7 mg, Fat 25.1 g, Fiber 2.5 g, Protein 23.2 g, SaturatedFat 9.1 g, Sodium 1976 mg, Sugar 8 g
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- 1. Begin by preparing the Kiwi salsa. In a food processor, add the chopped kiwi, jalapeno, coriander, white onion, garlic, salt and lime and pureé for a few seconds, just until combined. Put the salsa in a bowl and keep aside.
- 2. In a dutch oven or heavy bottomed pot, heat up oil on medium high heat. Generously season the chicken thighs with salt and pepper on all sides and once the oil is heated through, fry the chicken thighs on all sides until golden brown.
- 3. Remove the chicken thighs from the pot and set aside. In the same pot, add the tomato paste, cumin, paprika, chilli powder and garlic powder and stir constantly ensuring well combined and to prevent burning.
- 4. Add the chicken back to the pot and combine with the tomato paste mixture. Once well combined, add the apple cider vinegar, brown sugar and oregano and stir. Add about 1 litre of water to the pot, bring to a boil, then reduce the heat to low. Cover the pot and allow to cook, checking every 15 minutes or so to adjust for water if necessary.
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