CRUNCHY TACO CUPS
Crunchy tacos made in a muffin tin!
Provided by kevinandamanda.com
Categories Dinner
Time 32m
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F. Generously coat a standard size muffin tin with nonstick cooking spray.
- Combine cooked beef, taco seasoning, and tomatoes in a bowl and stir to combine. Line each cup of prepared muffin tin with a wonton wrapper. Add 1.5 tablespoons taco mixture. Top with 1 tablespoon of cheese. Press down and add another layer of wonton wrapper, taco mixture, and a final layer of cheese.
- Bake at 375 for 11-13 minutes until cups are heated through and edges are golden.
Nutrition Facts : Calories 155 calories, Sugar 0.8 g, Sodium 263.2 mg, Fat 6.1 g, SaturatedFat 3.3 g, TransFat 0.2 g, Carbohydrate 10.9 g, Fiber 0.7 g, Protein 13.3 g, Cholesterol 38 mg
CRISPY CHICKEN MINI-TACOS
Provided by Marcela Valladolid
Time 55m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Salsa: Combine the tomato, onion, jalapeno, and cilantro in a bowl. Mix well and season with salt and pepper, to taste. Set aside.
- Preheat the oven to 350 degrees F. Brush the chicken breast with olive oil and sprinkle generously with salt and pepper, to taste. Put the chicken on a small sheet pan and roast until fully cooked through, about 25 minutes. Remove the chicken from the oven and allow it to cool before shredding.
- In a medium shallow skillet heat enough vegetable oil to come half way up the sides of the pan. Shred the chicken into small pieces and put about 2 tablespoons down the center of each corn tortilla. Roll up each tortilla like a cigar and secure them with a toothpick. Fry the tacos until golden brown on all sides, turning once, about 4 minutes total. Remove the toothpicks and cut each taco in half.
- To serve: Top with shredded lettuce and freshly made salsa. Drizzle with Mexican crema and sprinkle with crumbled queso fresco.
CRISPY CHICKEN TACOS RECIPE
Say hello to this amazing Crispy Chicken Tacos Recipe. This Crispy Chicken Tacos Recipe is sure to be your family's new favorite weeknight dish.
Provided by My Food and Family
Categories Vegetable Recipes
Time 28m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 375ºF.
- Combine coating mix and seasonings in medium bowl; stir in cheese.
- Moisten chicken with water; dip chicken pieces, 1 at a time, into cheese mixture. Lightly press cheese mixture onto both sides of chicken. (Chicken will not be completely coated.) Place on baking sheet sprayed with cooking spray; top with any remaining cheese mixture.
- Bake 15 to 18 min. or until done (165ºF). Meanwhile, toss coleslaw with dressing.
- Top tortillas with chicken, coleslaw and mangos; fold in half.
Nutrition Facts : Calories 400, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 410 mg, Carbohydrate 43 g, Fiber 7 g, Sugar 13 g, Protein 33 g
CRUNCHY CHICKEN TACOS
Celebrate taco Tuesday with these Crunch Chicken Tacos. Shredded lettuce and crispy taco shells bring the snap to these Crunchy Chicken Tacos great for any occasion. Top with your favorite salsa and sour cream.
Provided by My Food and Family
Categories Home
Time 18m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 425°F.
- Crumble 4 sheets of foil to form 4 (2-inch) balls. Fold tortillas in half; place one foil ball inside each folded tortilla to resemble a taco shell. Place on two baking sheets. Bake 7 to 8 min. or until golden brown. Cool on baking sheets 5 min. or until taco shells are crisp. Remove and discard foil.
- Meanwhile, toss chicken with spices. Heat oil in medium skillet on medium-high heat. Add chicken; cook 5 to 6 min. or until chicken is done.
- Spoon chicken mixture into taco shells; top with remaining ingredients.
Nutrition Facts : Calories 310, Fat 12 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 29 g
CRUNCHY TACO CUPS RECIPE BY TASTY
Here's what you need: lean ground beef, taco seasoning, diced tomato, diced green chilies, shredded sharp cheddar cheese, large flour tortillas
Provided by Iris Tian
Categories Appetizers
Yield 12 taco cups
Number Of Ingredients 6
Steps:
- In a large skillet, brown the ground beef and drain any remaining fat. Transfer to a bowl.
- Add taco seasoning, tomatoes and green chiles to the ground beef and stir to combine.
- Preheat oven to 375ºF (190ºC).
- Cut flour tortillas into a square shape and cut each into 4 smaller equally sized square pieces.
- Generously coat a standard size muffin tin with nonstick cooking spray.
- Line each cup of prepared muffin tin with a tortilla sheet.
- Add 1.5 tablespoons taco mixture. Top with 1 tablespoon of cheese. Press down and add another layer of tortilla sheet, taco mixture, and a final layer of cheese.
- Lightly brush the top edges of the tortilla with cooking oil.
- Bake 18-20 minutes until cups are heated through and edges are golden brown.
- Enjoy!
Nutrition Facts : Calories 216 calories, Carbohydrate 14 grams, Fat 10 grams, Fiber 0 grams, Protein 14 grams, Sugar 1 gram
CRUNCHY CHICKEN TACO CUPS
EVEN THE KIDS WILL LOVE THEM!
Provided by Tamara VASTINE
Categories Other Snacks
Time 20m
Number Of Ingredients 9
Steps:
- 1. Sprinkle chicken with taco seasoning. In a large skillet coated with cooking spray, cook and stir the chicken over medium heat for 5 minutes or until meat is no longer pink.
- 2. Transfer chicken to a food processor; cover and process until chopped.
- 3. In a large bowl, combine the chicken, onion, half of the salsa and 1 cup cheese.
- 4. Press wonton wrappers into miniature muffin cups coated with cooking spray. Bake at 375° for 5 minutes or until lightly browned.
- 5. Spoon rounded tablespoonfuls of chicken mixture into cups; top with remaining salsa and cheese. Bake 15 minutes longer or until heated through. Serve warm. Garnish with sour cream, green onions and olives if desired.
BUFFALO CHICKEN TACOS
Make and share this Buffalo Chicken Tacos recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 20m
Yield 8 tacos
Number Of Ingredients 9
Steps:
- In a large saucepan over medium heat, stir together the hot sauce and butter until the butter melts and emulsifies into the hot sauce. Add the shredded chicken and stir to coat. Heat it in the sauce for a few minutes, stirring constantly, just until the chicken is heated through. Don't over cook or the sauce will separate.
- Serve the shredded Buffalo chicken filling with warmed taco shells or corn tortillas, lettuce, green onions, celery and/or crumbled blue cheese or blue cheese dressing, as desired.
Nutrition Facts : Calories 68.6, Fat 4.3, SaturatedFat 2, Cholesterol 5.7, Sodium 245.2, Carbohydrate 6.8, Fiber 0.7, Sugar 0.3, Protein 0.9
CHICKEN TACO CUPS
This recipe is from a Taste of Home magazine, with a few changes made by me. I make these for get togethers and they are requested often and usually disappear fast.
Provided by Becky in Wisconsin
Categories Chicken Breast
Time 30m
Yield 36 serving(s)
Number Of Ingredients 11
Steps:
- Sprinkle chicken with taco seasoning. In a large skillet coated with cooking spray, cook and stir the chicken over medium heat for 5 minutes or until juices run clear.
- Transfer chicken to a food processor; cover and process until chopped.
- In a bowl, combine the chicken, onion, half the salsa, and 1°C cheese.
- Prepare a mini muffin pan by spraying cups with cooking spray. Press wonton wrapper into each cup. Bake at 375 for 5 minutes or until lightly browned.
- Fill cups with the chicken mixture. top with remaining salsa and cheese. Bake 15 minutes longer or until heated through.
- Serve warm. Put out the garnishes around the tray and let guests top as they desire.
Nutrition Facts : Calories 67, Fat 2.4, SaturatedFat 1.4, Cholesterol 14.6, Sodium 175.9, Carbohydrate 5.8, Fiber 0.4, Sugar 0.5, Protein 5.5
CRISPY CHICKEN STREET TACOS
Inspired by Mexican food truck fare, this recipe uses traditional ingredients like habanero, garlic, cilantro and lime juice combined with crumbled cotjia cheese and Tyson® Crispy Chicken Strips for a new twist on an authentic family favorite.
Provided by Food Network
Categories main-dish
Time 37m
Yield 4 Servings
Number Of Ingredients 11
Steps:
- 1.Prepare Crispy Chicken Strips according to package directions. When cooked, slice lengthwise and set aside. 2.Prepare lime barbecue sauce in a small bowl by mixing BBQ sauce and 2 tablespoons of fresh lime juice. 3.In separate bowl prepare the fiery habanero pico de gallo by mixing together red onion, garlic, ¼ cup lime juice, cilantro, habanero, salt and pepper. 4.Heat a dry large skillet over medium-high heat and toast the tortillas until soft and pliable. Fill immediately, or cover with a damp towel. 5.To assemble layer lime barbecue sauce, fiery habanero pico de gallo and sliced Crispy Chicken Strips on warmed tortillas. Top with crumbled cotjia cheese. - Remember to wash hands and surfaces before preparing food
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