Chicken Cabbage Tacos Food

CHICKEN KATSU TACOS RECIPE BY TASTY

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!

CHICKEN & SWEETCORN TACOS

Steps:

• Combine the flour with half the oil and a small pinch of salt in a bowl. Pour over 125-150ml warm water, then bring together into a soft dough with your hands. Cut into six equal pieces, then cut four of the pieces in half again, so you have eight small pieces and two large. Roll all the pieces out on a floured work surface until they're as thin as you can get them.
• Heat a dry frying pan over a medium-high heat and cook the small and large tortillas for 2-3 mins on each side until golden and toasted (do this one at a time). Leave the large tortillas to cool, then cover and reserve for use in the lunchboxes (see tip below). Keep the small tortillas warm in foil.
• Sprinkle the taco seasoning over the chicken in a bowl, and toss to combine. Toss the cabbage with the lime juice, half the coriander and some seasoning in another bowl, then leave to pickle.
• Meanwhile, heat two frying pans over a high heat. Divide the remaining oil between the pans and fry the sweetcorn and a pinch of salt until sizzling and turning golden, stirring occasionally - you want the sweetcorn to char slightly, as this adds flavour, so you may need to leave it to cook undisturbed for a bit. While the sweetcorn cooks and chars, fry the chicken in the larger pan until cooked through and golden (you may need to do this in batches).
• Tip the black beans and garlic into the sweetcorn and stir to warm through. Squeeze over two of the lime wedges.
• Reserve two spoonfuls each of the chicken (about 1 chicken breast) and sweetcorn mix for use in the lunchboxes (see tip, below), then serve the rest in bowls alongside the cabbage, yogurt, lime wedges, remaining coriander, chilli sauce and tortillas for everyone to dig into.

EASY CHICKEN TACOS

Steps:

• In a small bowl, combine chili powder, cumin, paprika, oregano, garlic powder, 1 teaspoon salt and 1/2 teaspoon pepper. Season chicken with chili powder mixture. Heat canola oil in a large skillet over medium high heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side. Let cool before dicing into bite-size pieces. Serve chicken in tortillas, topped with pico de gallo, avocado, cilantro and lime.

HEALTHY SLOW COOKER CHICKEN TACOS

Steps:

• Grease the slow cooker with the olive oil, then arrange the shredded cabbage evenly on the bottom. Arrange the chicken breasts on top of the cabbage, and drizzle them with the lime juice.
• In a small bowl, stir together the paprika, cumin, chili powder, and salt. Sprinkle the seasoning mixture on both sides of the chicken, and dump any extra seasoning into the pot over the cabbage. Top with the minced garlic.
• Secure the lid and cook on low for 3 to 4 hours. The chicken should reach an internal temperature of 165ºF in 3 hours, but it can stand being in there longer, if needed. Use two forks to shred the chicken, and toss it with the shredded cabbage directly in the slow cooker.
• Serve warm in taco shells or lettuce leaves, with all of your favorite toppings. Leftover chicken can be stored in an airtight container in the fridge for up to 3 days.

GRILLED CHICKEN TACOS

Steps:

• Season chicken breasts with chili powder, garlic, cinnamon, and cumin.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Grill chicken breasts until no longer pink in the center, about 5 minutes per side. Cut grilled chicken into chunks or strips.
• Mix avocados, cucumber, red onion, and lime juice together in a bowl.
• Divide grilled chicken, avocado mixture, salsa, cabbage, cheese, and cilantro among warmed tortillas.

CHICKEN TACOS

Steps:

• Rub the marinade all over the chicken pieces. Place in a bowl, cover and refrigerate at least 1 hour or as long as overnight. Preheat the oven to 350/. Lift the chicken pieces from the marinade and transfer to a roasting pan. Roast for about 40 minutes, or until the meat easily pulls away from the bone. Set the chicken aside to cool and pour the cooking juices from the pan into a bowl or cup.
• Refrigerate the juices so that the fat rises to the top. When the chicken is cool, remove and discard the skin, if desired, and bones and cut or shred the meat into bitesized pieces. Refrigerate the chicken if you do not plan to use it right away. When you are ready to make the tacos, skim off and discard the fat which has risen from the cooking juices, and use the brown cooking liquid which remains to reheat the chicken in a low oven.
• Dip a corn tortilla in some water and shake off the excess. Toast one at a time in a nonstick pan over medium heat for about 1 minute on each side. Wrap in a towel to keep warm while you dip and heat the remaining tortillas.
• For each taco, stack 2 tortillas. Divide the warm chicken and place on top. Top with Salsa Fresca, sliced avocado, and chopped cilantro.
• Combine 1/3 cup of the orange juice, the achiote paste, jalapenos, garlic, peppercorns and salt in a blender or food processor. Puree until the peppercorns are completely crushed. Add the cilantro and the remaining 1/3 cup orange juice and puree until smooth.
• In large bowl combine all ingredients and stir until smooth. The dough should be slightly sticky and form a ball when pressed together. To test, flatten a small piece of dough between your palms. If the edges crack, add water to the dough, a tablespoon at a time, until a test piece does not crack.
• Divide the dough into 24 golf ball size pieces for tacos and 12 large balls for quesadillas. Place on a platter and cover with a damp towel. Line a tortilla press with 2 sheets of plastic cut from a plastic freezer bag or other heavy duty plastic bag.
• Heat a dry cast iron skillet, or non-stick pan until moderately hot. Flatten each ball of dough in the tortilla press, then remove the plastic from the top and, holding the tortilla with your fingertips, peel off the bottom sheet. Lay the tortillas one by one on the skillet and cook about 30 to 45 seconds per side, pressing the top of each tortilla with your fingertips to make it puff. Place the hot tortillas on a towel.
• When they are still warm but not hot, stack and wrap in a towel. Serve immediately or let cool, wrap well in plastic or a plastic bag and store in the refrigerator up to a week.
• In a mixing bowl combine all the ingredients. Stir and toss well. Store in a covered container in the refrigerator no more than 1 day.

THAI CHICKEN TACOS WITH CABBAGE SLAW

Steps:

• CABBAGE SLAW::.
• In a bowl toss cabbage, carrot, green onion, radishes, 1/4 cup cilantro, and peanuts. Add rice vinegar; toss. Set aside.
• Tacos::.
• Juice one lime half (about 1 tbs); cut remaining into wedges. In a bowl, stir together chicken, cilantro, shallot, garlic, lime juice, fish sauce, soy sauce, pepper and chili sauce. Cover and refrigerate one hour.
• In a large skillet cook chicken mixture in hot oil over medium-high heat for 5 minutes or until chicken is cooked, stirring occasionally.
• TO SERVE::.
• Layer two tortillas. Top with chicken and cabbage slaw. Serve with remaining cabbage slaw and lime wedges.

CHICKEN CABBAGE TACOS

Steps:

• 1. Saute chicken tenders in skillet with cooking spray. I use a chicken spice mixture, but you can use just a little salt & pepper for flavor. Cook until there is no pink.
• 2. Spray skillet with cooking spray and add onion and shredded cabbage. Cook to your liking. I like mine to have a little crunch so I cook it for just a few minutes to barely wilt it.
• 3. Add red pepper flakes and soy sauce. Stir to incorporate.
• 4. Spray same skillet with another touch of cooking spray on low heat and add the 2 corn tortilla's. Cook until they start to puff up then flip and cook for just another minute.
• 5. Assemble and enjoy!

PINEAPPLE THRONE CHICKEN TACOS

Steps:

• For the chicken: Combine the chile powder, cumin, oregano, garlic powder, cloves and 1 teaspoon salt in a small bowl. Rub all over the outside of the chicken and sprinkle a little in the cavity. Let sit at room temperature 1 hour or refrigerate up to overnight.
• When you are ready to cook, prepare a grill for medium (350 to 375 degrees F) indirect heat (for a gas grill, leave one or two burners on low or off; for a charcoal grill, bank the coals on one side of the grill). Fold a double thickness of aluminum foil to about 10 inches square and place in the center of the indirect heat (or use a disposable aluminum pan).
• Cut the top from the pineapple and cut a small slice from the bottom, if needed, so the pineapple stands up firmly on its own. Use a serrated knife to cut down vertically, along the core to make a plank, stopping a little more than an inch from the base of the pineapple. Cut horizontally above the base to remove 1 plank of pineapple. Remove 3 more planks in the same manner--ending up with a firm base holding up the pineapple core. Cut the flesh from the pineapple. Coarsely chop 1 cup and set aside for the sauce. Cube the remaining pineapple for salsa, about 1 1/2 cups, and set aside.
• Stuff the pineapple core in the cavity of the chicken to make it stand up straight. Place on the foil on the grill and cover the grill. Cook the chicken for 1 hour.
• For the sauce: Meanwhile, melt the achiote paste in a small skillet over low heat, adding 1 to 2 tablespoons water if it is too thick to melt (different brands have different textures). Once melted, add the garlic and cook until sizzling, about 1 minute. Stir in the cumin, oregano, cloves and 1/2 teaspoon salt and remove from the heat. Transfer to a blender with the reserved 1 cup chopped pineapple, vinegar and agave. Blend to make a smooth sauce about the consistency of BBQ sauce. Season with salt. You will have about 1 1/2 cups. Divide the sauce between 2 bowls, reserving one bowl for basting and one for serving.
• After 1 hour, brush the chicken with some of the basting sauce and re-cover the grill. Continue to cook, basting every 10 minutes, until the skin is deep golden brown and the chicken is cooked through and tender (an instant-read thermometer should read 165 degrees F in the thickest part of the thigh), 30 to 40 minutes more. Remove the chicken to a cutting board to rest for 10 minutes and remove the pineapple core.
• For the salsa: While the chicken rests, toss the reserved 1 1/2 cups pineapple cubes in a medium bowl with the lime juice, oil, plum tomato, jalapeno, red onion and 1 teaspoon salt. Toss well. Add the cilantro and toss just to combine.
• Cut the chicken into pieces, then carve the meat from the bones and chop into bite-size pieces. Serve with the salsa, cabbage, avocado, lime wedges and tortillas on the side. Drizzle the tacos with the reserved pineapple sauce.

CHICKEN AND WAFFLE TACOS RECIPE BY TASTY

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!