CHICKEN TACOS WITH AVOCADO SALSA
A few people in my family have special dietary needs, but luckily, these chicken tacos work for all of us. I toss up a simple green salad and have a meal we can all enjoy together. -Christine Schenher, Exeter, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 354 calories, Fat 15g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 474mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 6g fiber), Protein 27g protein. Diabetic Exchanges
CHIPOTLE CHICKEN TACOS WITH PINEAPPLE SALSA
A spicy, smoky chicken filling in soft tortillas, this moreish, low-calorie dinner is on the table in just 20 minutes
Provided by Jennifer Joyce
Categories Dinner, Lunch, Main course, Supper
Time 20m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 392 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 21 grams sugar, Fiber 5 grams fiber, Protein 30 grams protein, Sodium 0.6 milligram of sodium
GRILLED CHICKEN TACOS WITH AVOCADO CREMA
Make and share this Grilled Chicken Tacos With Avocado Crema recipe from Food.com.
Provided by dstripling
Categories Meat
Time 35m
Yield 4 Tacos
Number Of Ingredients 14
Steps:
- In a small bowl mix together 1 teaspoon salt, 1/2 teaspoon black pepper, cumin, and chili powder. Sprinkle cumin mixture over chicken and massage well.
- Preheat grill on medium-high. Lightly brushed grill with oil. Place chicken on grill and cook for 5 minutes. Flip chicken and cook for 5 minutes more. Continue to flip chicken in 5-minute increments until internal temperature is 165 degrees F, about 20 minutes. Transfer to a clean, medium-sized mixing bowl and cover loosely with foil.
- In a medium mixing bowl add 1 chopped avocado, mayonnaise, zest of 1 lime, 1 tablespoon lime juice, and cilantro; mash together using a fork and whisk until smooth. Remove foil from chicken and shred into bite-size pieces using 2 forks.
- Warm tortillas in a dry skillet. Transfer to a clean kitchen towel and wrap to keep warm. Continue to warm remaining tortillas. Assemble tacos; in each tortilla layer shredded cabbage, chicken, pico de gallo, remaining avocado cut into slices, chopped jalapeños, and cilantro. Serve with remaining limes cut into wedges and side of avocado-cilantro crema.
Nutrition Facts : Calories 498, Fat 21.3, SaturatedFat 3.4, Cholesterol 109, Sodium 535.2, Carbohydrate 39.8, Fiber 12.8, Sugar 3.7, Protein 42.3
CHICKEN TACOS WITH PINEAPPLE SALSA RECIPE BY TASTY
Here's what you need: fresh pineapple, diced tomato, orange bell pepper, fresh cilantro, red onion, jalapeño, fresh lime juice, kosher salt, freshly ground black pepper, sour cream, corn tortillas, shredded red cabbage, Freshness Guaranteed Antibiotic Free Rotisserie Chicken, avocados
Provided by Walmart
Categories Lunch
Time 30m
Yield 8 tacos
Number Of Ingredients 14
Steps:
- Make the pineapple salsa: In a medium bowl, combine the pineapple, tomatoes, bell pepper, cilantro, red onion, jalapeño (if using), lime juice, salt, and pepper.
- Drain the excess liquid from the salsa, then season with more salt to taste. Extra salsa will keep in an airtight container in the refrigerator for up to 3 days.
- Assemble the tacos: Spread 1 tablespoon of sour cream evenly over a warm tortilla. Layer on ¼ cup red cabbage, 2 ounces Freshness Guaranteed NAE Shredded Rotisserie Chicken, 2-3 slices of avocado, and top with 2-3 tablespoons pineapple salsa. Repeat to make the remaining tacos.
- Enjoy!
Nutrition Facts : Calories 252 calories, Carbohydrate 25 grams, Fat 11 grams, Fiber 6 grams, Protein 14 grams, Sugar 7 grams
CHICKEN TACOS WITH PINEAPPLE SALSA
These chicken tacos with homemade pineapple salsa are quickly assembled once you've marinated the chicken. The actual grill time is only about 6 minutes.
Provided by Bren
Categories World Cuisine Recipes Latin American Mexican
Time 2h40m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 298.5 calories, Carbohydrate 38 g, Cholesterol 64.6 mg, Fat 4.5 g, Fiber 5.8 g, Protein 28 g, SaturatedFat 1.1 g, Sodium 491.2 mg, Sugar 8 g
ROASTED CHICKEN TACOS
A whole chicken is usually a better value than separate pieces. To prep the avocado, split it in half, discard the pit, and put cut-up slices directly onto roast chicken tacos.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h
Number Of Ingredients 7
Steps:
- Place a cast-iron skillet or other heavy ovenproof pan in oven; preheat oven to 450 degrees. Season chicken inside and out with salt and pepper.
- Carefully remove skillet from oven; place chicken in skillet. Roast until juices run clear when chicken is pierced between breast and leg or an instant-read thermometer inserted into thickest part of a thigh (avoiding bone) registers 165, about 35 minutes. Cover chicken loosely with foil and let rest 15 minutes. Shred meat into bite-size pieces.
- Heat each tortilla over a gas flame, or stack them, wrap in foil, and warm in turned-off oven 10 minutes. Fill tortillas with chicken, onion, cilantro, and avocado. Serve tacos with lime wedges.
Nutrition Facts : Calories 645 g, Fat 31 g, Fiber 9 g, Protein 50 g
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CHICKEN TACOS WITH PINEAPPLE SALSA - JESSICA GAVIN
From jessicagavin.com
Ratings 311Calories 208 per servingCategory Entree
- Thinly slice or pound out the chicken to ½-inch thickness. Add it to a large resealable plastic bag.
- To make the marinade, in a small bowl whisk together the lime zest, lime juice, honey, cumin, chili powder, paprika, salt, onion powder, garlic powder, black pepper, oregano, cayenne pepper, and 2 tablespoons olive oil. Pour into the large resealable plastic bag with the chicken.
- Coat the chicken evenly with the marinade. Press out as much air as possible and seal. Marinate at room temperature for 20 minutes or up to 1 hour (refrigerate after 1 hour), or marinate refrigerated overnight (1-day max).
- To make the pineapple salsa, in a medium bowl combine the pineapple, tomato, red onion, jalapeño, lime zest, lime juice, and cilantro. Cover and refrigerate until ready to serve.
CHILI LIME CHICKEN TACOS (+ PINEAPPLE SALSA) - CARLSBAD …
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Reviews 66Total Time 35 mins
- To make the Avocado Crema, add all the Crema ingredients to your blender and blend until smooth, scraping sides down as needed. May make 4 hours ahead of time and refrigerate in an airtight container.
- To assemble, melt cheese on tortillas in the microwave or stovetop then top with Chili Lime Chicken, Pineapple Salsa followed by Avocado Crema.
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