Chicken Taco Meat Tacos Food

CROCK POT CHICKEN TACO MEAT

Steps:

• Dissolve taco seasoning into chicken broth.
• Place chicken breasts in crock pot and pour chicken broth over.
• Cover and cook on low for 6-8 hours.
• With two forks, shred the chicken meat into bite-size pieces.
• To freeze, place shredded meat into freezer bags with the juices.
• Press out all the air and seal.

GRILLED CHICKEN TACOS

Steps:

• Prepare a grill for medium heat.
• Mix the oil, chili powder and 1 teaspoon salt together in a small bowl to make a paste. Pound the chicken breasts between 2 pieces of plastic wrap to about 1/2-inch thick. Rub the chicken all over with the chili paste.
• Lightly oil the grill grates. Grill the chicken until firm to the touch and cooked through, flipping once, 3 to 4 minutes per side. Set aside to rest for 5 minutes, then shred the meat into bite-size pieces or cut into strips. Warm the tortillas on the grill and wrap in a kitchen towel to stay warm.
• Serve the chicken tacos with shredded cheese, pickled jalapenos, shredded lettuce and/or salsa for topping.

LIME CHICKEN TACOS

Steps:

• Place chicken in a 3-qt. slow cooker. Combine lime juice and chili powder; pour over chicken. Cook, covered, on low until chicken is tender, 5-6 hours. , Remove chicken. When cool enough to handle, shred meat with 2 forks; return to slow cooker. Stir in corn and salsa. Cook, covered, on low until heated through, about 30 minutes. Place filling on tortillas; if desired, serve with sour cream, pickled onions, lettuce and cheese.

CHICKEN TACO MEAT

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.

JERK CHICKEN TACOS

Steps:

• Whisk mayonnaise, 1 tablespoon jerk seasoning, and 1 tablespoon lime juice together in a small bowl. Set aside.
• Whisk olive oil, remaining jerk seasoning, and remaining lime juice together in a separate bowl. Add chicken and stir to coat.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place pineapple slices on the top rack of the grill. Place chicken directly on the grill. Cook for 6 minutes. Flip both pineapple and chicken over and grill until chicken is no longer pink, about 6 minutes more. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C). Transfer to a cutting board and let rest for 5 minutes.
• Slice the chicken into thin strips and divide between the tortillas. Chop the pineapple and divide between the tortillas.
• Top each each taco with shredded cabbage, onion, and cilantro. Drizzle each with reserved sauce. Serve immediately.

QUICK AND EASY CHICKEN TACOS

Steps:

• In a large skillet, saute green onion in oil over medium heat (5 minutes) or until tender.
• Stir in chicken, salsa, green chilies and salt (if using) and cook for 10 minutes and bring to a simmer.
• Prepare taco shells according to package directions (we heat them in the microwave for about one minute).
• To serve: either place taco shells, chicken taco meat and garnishes in seperate bowls and let everyone make own tacos or place two tablespoons chicken taco meat in taco shell and top with shredded cheese and garnish with optional garnishes as desired.

STEWED CHICKEN TACO MEAT

Steps:

• Put all ingredients except cheese in crockpot and cook on low for 6 hours.
• Use two forks to shred the chicken into chunks.
• Add cheese and stir.
• Serve immediately in tacos or use as a filling for enchiladas.
• You can also use chicken breasts, but it turns out drier and not as tasty.

EASY SHREDDED CHICKEN TACOS

Steps:

• Mix water and taco seasoning in a large bowl. Add tomato sauce, vinegar, garlic, oregano, cumin, and sugar; mix well.
• Heat oil in a large skillet over medium-high heat. Add chicken and cook until golden brown, about 5 minutes per side. Add tomato sauce mixture and bring to a boil. Reduce heat to medium-low, cover, and simmer until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove chicken breasts from the pan and shred meat with 2 forks when cool enough to handle. Return shredded chicken to the pan with the tomato sauce. Cook and stir until chicken is coated with sauce and sauce reduces a bit, about 5 minutes.
• Transfer chicken and sauce to a serving bowl and spoon onto taco shells.

CHICKEN TACO MEAT!!!

Steps:

• combine all ingredients in a crock pot.
• heat on low for 8 hours.
• serve on tacos with all the fixings.

ROTISSERIE CHICKEN TACOS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place taco shells on a baking sheet.
• Heat oil in a large skillet over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add chicken, tomato sauce, 3 tablespoons salsa, and taco seasoning; stir well. Cook until heated through, stirring occasionally, 5 to 6 minutes.
• Meanwhile, put refried beans in a microwave-safe container. Stir, cover, and microwave on high until hot, 3 to 5 minutes. Stir again and set aside.
• Warm taco shells in the preheated oven for 3 to 5 minutes.
• Place warmed taco shells on a serving platter. Lay out remaining salsa, chicken mixture, refried beans, lettuce, Mexican cheese, bell peppers, and tomatoes in nice serving bowls and allow diners to fill their own tacos.

EASY TEX-MEX CHICKEN TACOS

Steps:

• Bring water to a boil in a saucepan; add rice and 1/4 cup olive oil. Bring liquid back to a boil, reduce heat to medium-low, cover saucepan, and simmer until rice is tender, 20 to 25 minutes.
• Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir chicken and taco seasoning mix until chicken is no longer pink in the center, 5 to 10 minutes. Mix rice, black beans, Mexican cheese blend, olives, and jalapeno pepper into chicken; cook and stir until heated through, about 5 minutes.
• Heat a separate skillet over medium-high heat; warm tortillas in skillet until pliable, 1 to 2 minutes per tortilla.
• Fill each tortilla with about 1/2 cup chicken-rice mixture, folding tortilla over filling.
• Heat bacon grease in a skillet over medium heat; fry the filled tortillas until crispy, 2 to 3 minutes per side.

EASY CHICKEN TACO MEAT MIX

Steps:

• Drain as much juice as possible out of the can of tomatoes.
• In crock pot put tomatoes, onion, red pepper, garlic and jalapenos.
• Add cumin, cayenne and chili powder.
• Stir it all together.
• Put in chicken breasts and stir around.
• Cover and cook on high 4-5 hours.
• Remove chicken breasts to a plate and shred the meat.
• Return all meat to the crock pot and stir through.
• To make tacos I put some meat in the center of a flour tortilla, then top with cheese and a couple slices of avacado.
• Enjoy!