Chicken Salsa Tacos Food

CHICKEN TACOS WITH AVOCADO SALSA

Steps:

• Place a large nonstick skillet coated with cooking spray over medium-high heat. Brown chicken. Add water, sugar and seasonings. Cook 4-5 minutes or until chicken is no longer pink, stirring occasionally., Meanwhile, in a small bowl, gently mix avocado, corn, tomatoes and lime juice. Spoon chicken mixture into taco shells; top with avocado salsa. , Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

LIGHTER CHICKEN TACOS

Steps:

• Mix the oil with the cumin and paprika on a large plate. Sit the chicken on the plate and rub the spiced oil all over it. Season with pepper and a pinch of salt, then cover and set aside while you prepare the salsa.
• Heat the grill to high for 10 mins. Meanwhile, line a large baking tray with foil and lay the tomatoes (cut-side up) on it, along with the pepper and red onion. Brush the oil over the onion, and season the tomatoes and onion with pepper. Grill for 12-15 mins, turning the tomatoes and onion halfway through, until well charred. Remove (leaving the grill on) and set aside to cool - put the pepper in a bowl and cover with cling film so that it's easier to skin later.
• For the guacamole, put the avocado in a bowl and briefly mash with a fork, leaving some chunky pieces for texture. Gently mix in the lime juice, spring onions, coriander and chilli flakes. Season with pepper and a pinch of salt.
• Re-line the baking tray with foil and lay the chicken on it, plump-side up. Grill for about 10 mins until cooked - there is no need to turn it. Meanwhile, scoop out and discard as much of the seeds and juice from the tomatoes as you can (so the salsa isn't too wet), leaving the pulp and charred skin. When the pepper is cool enough to handle, peel off and discard the skin. Chop the tomatoes and onion, and dice the pepper. Combine in a bowl with the lime juice, cumin, chilli flakes, some pepper and a pinch of salt.
• When the chicken is cooked, remove from the grill, cover loosely with foil and set aside for 5 mins.
• Heat oven to 180C/160C fan/gas 4. Cut the chicken into chunky slices and spoon over the juices. When ready to serve, lay the taco shells on a baking sheet and warm through for 2-3 mins. Serve the chicken, taco shells, yogurt, lettuce, coriander and lime wedges in separate bowls, so that everyone can build their own tacos.

SHREDDED CHICKEN SALSA TACOS

Steps:

• Place chicken breasts in a large pot, cover with water, and bring to a boil over medium-high heat. Cover the pot, reduce heat to medium, and simmer until cooked through and no longer pink in the centers, about 10 minutes. Transfer chicken to a plate and let cool for 15 minutes. Discard cooking water.
• Shred cooled chicken with your fingers or 2 forks.
• Heat oil in a large skillet over medium heat. Add shredded chicken, 2/3 of the salsa, corn, onion, garlic, jalapeno pepper, and cilantro; bring to a simmer. Cook until heated through, about 15 minutes. Spoon into tortillas and top with remaining salsa.

CHIPOTLE CHICKEN TACOS WITH PINEAPPLE SALSA

Steps:

• In a food processor, roughly blitz the chicken thighs into chunky mince. Alternatively, chop into bite-sized pieces.
• Heat the oil in a large saucepan. Add half the onion and the chicken mince. Season well and cook for about 5 mins on a high heat to brown, breaking up the meat with a spoon. Add the spices, vinegar, chipotle paste, passata and sugar. Cook for another 5 mins, then remove from the heat.
• In a small bowl, mix the remaining onion, the pineapple and coriander. Serve the chicken and the pineapple salsa with warm tortillas and hot sauce.

CHICKEN TACOS WITH PINEAPPLE SALSA

Steps:

• Combine tomatoes, 1/2 cup diced red onion, pineapple, and cilantro in a medium bowl. Add 1 tablespoon lime juice, salt, and sugar; toss to combine. Cover salsa with plastic wrap and place in the fridge for at least 2 hours.
• Place the remaining red onion in the bowl of a small food processor. Add juice of one lime and process until finely ground, about 3 minutes.
• Place chicken strips into a shallow dish. Slather onion mixture over the chicken, and refrigerate for at least 2 hours.
• Preheat an outdoor grill to high heat, about 400 degrees F (200 degrees C). Lightly oil the grill.
• Cook until chicken is no longer pink in the center and the juices run clear, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove to a plate.
• Lightly brown the tortillas on the grill for 30 seconds to 1 minute. Drain the salsa.
• Thinly slice the chicken, against the grain. Lay tortillas out on plates, top with lettuce, chicken, pineapple salsa, and Sriracha sauce.

SALSA CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C)
• Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
• Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
• Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.

CHICKEN & SALSA TACOS

Steps:

• Spray a large frying with cooking spray then cook the chicken until no longer pink.
• Mix in the water, taco seasoning, & salsa, simmer for 5 minutes. Add in the cheese then stir until melted. Turn off the heat & stir in the sour cream.
• Spoon the chicken onto the tortilla shells, top with the tomato & lettuce, if using.