Ground Chicken Tacos Food

GROUND CHICKEN TACOS

Steps:

• In a large skillet, preferably cast iron, heat oil over medium-high. Add 1 cup onion, garlic, and a pinch of salt. Cook, stirring occasionally, until softened and just beginning to brown, 3 to 4 minutes. Add chicken, cumin, coriander, salt, and pepper. Cook, breaking up meat with the back of a wooden spoon, until browned and crumbly, 5 to 6 minutes. Stir in tomato paste, chipotle, and broth. Bring to a simmer, reduce heat and cook until most of the liquid has evaporated, about 1 minute. Keep warm.
• Stir together remaining onion, tomato, jalapeno, lime and cilantro. Season with salt and pepper. To serve, fill taco shell with meat mixture and pico de gallo and top with cheese, lettuce, and sour cream.

GROUND CHICKEN TACOS

Steps:

• Heat olive oil in a small skillet. Add ground chicken and cook until brown.
• Mix dry ingredients together. Add to chicken and stir to coat.
• Warm the tortillas then fill with the chicken mixture. Top with cheese and serve.

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.

CHICKEN TACOS

Steps:

• In a large skillet over medium heat, combine chicken, lemonade, olive oil, lime juice, and Worcestershire sauce. Season with garlic powder, onion powder, and bay leaf. Simmer until chicken is no longer pink, and juices run clear, 15 to 20 minutes.
• Meanwhile, warm the tortillas in the oven or microwave until soft. When chicken is fully cooked, transfer to serving bowl. Place lettuce, tomatoes, cheese, salsa, and sour cream in serving dishes. Each person can create their own wrap, using their preferred ingredients.

GROUND CHICKEN MEXICAN SOFT TACO BAKE (LOW FAT)

Steps:

• Brown the Ground Chicken, until no longer pink.
• Add the Garlic or Garlic Powder & Lawrys Seasoning Salt to meat.
• **could even add a taco/burrito seasoning packet**.
• Once Chicken is pretty much done, add the salsa and refried beans. (and corn if adding it).
• You can add the onions & bell pepper now or wait until you start layering the dish and let them cook that way.
• Spray the Casserole Dish w/ non-stick cooking spray.
• Lay 1st Tortilla Shell on bottom.
• Sprinkle some Cheese all over Tortilla.
• Then on top of that add the ground chicken mixture.
• If you didn't add the onion & pepper to meat mixture then sprinkle some on top of meat.
• Put 2nd Tortilla Shell on top.
• Repeat Cheese, Meat, etc until entire casserole is full.
• Bake at 375 Degrees for about 35 minutes until heated through and cheese is melted.