EASY BAKED CHICKEN TACOS
Provided by Layla
Time 30m
Number Of Ingredients 8
Steps:
- Preheat oven to 400F. Line a 9x13 baking dish with foil or parchment paper.
- Heat olive oil over medium heat in a large skillet. Add the onions and cook for 3-4 minutes or until lightly golden. Add the chicken, black beans, salsa, and taco seasoning. Cook for 3-4 minutes stirring occasionally.
- Line taco shells in a baking dish. Spoon a few tablespoons of the chicken into each taco shell. Top with a sprinkle of cheese and bake for 12-15 minutes or until the cheese is melted. Serve with a side of sour cream, lettuce, and slices of lime if desired!
PULLED CHICKEN TACOS WITH SEASONED TACO SHELLS
Provided by Ayesha Curry
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Diced avocado, crumbled cotija, diced white onion, sliced radishes and shredded cabbage, for topping
- Heat the olive oil in a straight-sided skillet over medium heat. Add the onions and cook until softened, about 4 minutes. Add the garlic and green chiles, and cook until sizzling, about 1 minute. Add the chile powder, cumin, smoked paprika, coriander, oregano and a pinch of salt; stir to coat the onions in the spices. Cook for about 1 minute, then add the tomato sauce, brown sugar and 1 cup water. Bring to a simmer and cook for 5 to 6 minutes.
- Add the chicken to the sauce; continue to simmer and reduce until the sauce coats the chicken and is no longer soupy, about 5 minutes.
- Fill the Seasoned Taco Shells with the chicken mixture and top with avocado, cotija, onions, radishes and shredded cabbage.
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a small bowl, combine the cumin, chile powder, coriander and 1/2 teaspoon salt.
- Arrange the taco shells in a single layer on the prepared baking sheet. Lightly brush the shells inside and out with vegetable oil, and sprinkle all over with the spice mixture. Bake until golden, about 5 minutes, turning once halfway through.
INSIDE-OUT FRIED CHICKEN TACOS RECIPE BY TASTY
Here's what you need: salt, pepper, paprika, cumin, onion powder, chicken breasts, pepper, salt, all-purpose flour, large eggs, breadcrumb, canola oil, lettuce, guacamole, pico de gallo, shredded cheddar cheese, fresh cilantro, sour cream
Provided by Frank Tiu
Categories Dinner
Yield 10 servings
Number Of Ingredients 18
Steps:
- In a small bowl, combine salt, pepper, paprika, cumin, and onion powder.
- Slice chicken breasts in half laterally to form 10 thin cutlets.
- Place the chicken cutlets between 2 sheets of plastic wrap and pound out to ¼-inch (6-mm) thick.
- Season the chicken with spice mix.
- Place the flour, eggs, and bread crumbs in 3 separate shallow dishes. Dredge each cutlet in the flour, then dip in the egg, bread crumbs, back in the egg, and in the bread crumbs once more.
- Place the chicken breasts around the border of a baking sheet, so half of each cutlet drapes over the side of the pan.
- Place a smaller baking sheet wrapped with plastic wrap in the middle of the larger pan.
- Fold the draped halves of the chicken over the smaller pan.
- Freeze for 8 hours or overnight.
- Heat the oil in a large pot until it reaches 375°F (190°C).
- Fry the chicken taco shells, 2 at a time, for 5 minutes, or until golden brown.
- Drain the chicken tacos on a wire rack set over a baking sheet.
- Fill the chicken tacos with lettuce, guacamole, and pico de gallo, and cheddar cheese.
- Garnish with cilantro and sour cream.
- Enjoy!
Nutrition Facts : Calories 697 calories, Carbohydrate 78 grams, Fat 22 grams, Fiber 5 grams, Protein 43 grams, Sugar 5 grams
HARD-SHELL TEX-MEX TACO
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 30m
Yield 6 to 8 tacos
Number Of Ingredients 17
Steps:
- In a large skillet, heat the canola oil over medium-high heat; add the onions and cook until translucent. Add the cayenne, chile powder, cumin and Mexican oregano and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, for 2 minutes. Add the beef and cook until browned, 8 to 10 minutes. Stir in the tomato sauce and apple cider vinegar and cook until the sauce reduces slightly, 3 to 5 minutes.
- Build the tacos in this order: cheese on the bottom, followed by the beef, tomatoes, avocados, lettuce and jalapenos. Serve the sour cream on the taco or on the side for dipping.
LIGHTER CHICKEN TACOS
The same tasty Mexican dish with half the fat of standard tacos. Pile on the chicken, salsa and guacamole, and build yourself a delicious dinner
Provided by Angela Nilsen
Categories Dinner, Lunch, Main course, Supper
Time 1h
Number Of Ingredients 21
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.
Nutrition Facts : Calories 477 calories, Fat 24.1 grams fat, SaturatedFat 5.4 grams saturated fat, Carbohydrate 26.2 grams carbohydrates, Sugar 9.1 grams sugar, Fiber 9.5 grams fiber, Protein 34.1 grams protein, Sodium 0.6 milligram of sodium
EASY CHICKEN TACOS (LOW FAT IF YOU CHOOSE SOFT SHELL OVER HARD)
I try to avoid cooking with pre-made spices and sauces (some are better than others), so this recipe is based off my re-interpretation of all the good things a taco should be: spicy, tasty, moist, and most of all packed with delicious veggies; using chicken and what I can find in my pantry at a moments notice. You could even simply top a bowl of lettuce and tomatoes with the taco meat and eat it as a taco salad - that would be very low fat!
Provided by SuzanneThePainter
Categories One Dish Meal
Time 25m
Yield 6 tacos, 2-4 serving(s)
Number Of Ingredients 18
Steps:
- Prepare your tacos/tortillas as directed on the packaging.
- Place your onions, green peppers, and oil into a non-stick pan/skillet on medium/medium-high heat and cook until the onions are soft. Add in the garlic and chopped roasted red peppers. Cook until the garlic is fragrant (don't let it burn).
- Move the veggies to the edge of the pan and place your ground chicken in the center. You'll want to keep breaking apart the meat as it cooks.
- In the meantime prepare your Taco sauce by combining in a small bowl your spices and corn starch. Then, add water and Tabasco sauce, stir well to combine.
- Just as the chicken finishes cooking (roughly 5-12 minutes) stir to combine all the veggies and the chicken together, breaking apart any large pieces of chicken. Add your sauce mixture and stir together. The sauce will thicken, coating the chicken mixture, add additional water/broth if needed one tablespoon at a time. Allow the sauce to cook through. Cover and set aside.
- Now you're ready to assemble your tacos. Spoon about 2-3 tablespoons of the meat mixture into your shells, top with cheese, guacamole, tomatoes, lettuce, and enjoy!
HARD SHELL TACOS
I've been making these tacos for over a year now, and they are always a huge hit with my family. Even my brothers can't complain about them! You can make them vegetarian or with beef, or both! Simply replace the refried beans with ground beef or turkey and a packet of taco seasoning. Best served buffet-style, so people may choose their own taco ingredients.
Provided by flojotopia
Categories Beans
Time 15m
Yield 12 tacos, 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat the taco shells according to the instructions on the packet.
- Warm refried beans in a pan on low-medium heat for a few minutes, until warm all the way through.
- Prepare the fillings and place them in bowls with appropriate serving utensils.
- Arrange the shells on a large plate with the fillings around them on the table.
- ENJOY! :).
Nutrition Facts : Calories 289.8, Fat 12.6, SaturatedFat 5.9, Cholesterol 19.8, Sodium 870.3, Carbohydrate 33.7, Fiber 6.6, Sugar 3.9, Protein 11.9
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