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
SHREDDED CHICKEN TACOS RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, chili powder, ground cumin, pepper, garlic, salsa, tortilla, pico de gallo, guacamole, sour cream
Provided by Tiffany Lo
Categories Lunch
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place chicken breasts inside the Instant Pot.
- Add the chili powder, ground cumin, pepper, and garlic and toss until the chicken is coated on both sides. Add the salsa.
- Seal the lid in place until you hear the beep. Tip: Closing the lid can be tricky. Have the pressure knob at 11 o'clock and turn right.
- Press "Poultry" and set time to 13 minutes. Set pressure knob to "Sealing".
- Steam will release and the screen will say "On" before it starts counting down.
- Once the timer goes off, carefully turn the pressure knob to "Venting". Let all of the stream release before opening the lid.
- Shred the chicken with two forks.
- Serve with tortillas, pico de gallo, guacamole, sour cream, or other desired toppings.
- Enjoy!
Nutrition Facts : Calories 223 calories, Carbohydrate 8 grams, Fat 4 grams, Fiber 2 grams, Protein 36 grams, Sugar 4 grams
20 MINUTE GROUND CHICKEN TACOS WITH POBLANOS
20 minute ground chicken tacos with poblanos are the perfect super simple kid friendly Summer entree!
Provided by Katie Webster
Categories entree
Time 20m
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F. Wrap tortillas in foil stacked in two packages of four. Place tortillas in hot oven to warm.
- Meanwhile, heat oil in a large skillet over medium-high heat. Add poblano, onion and garlic, and cook, stirring often until the vegetables are softened and beginning to brown, 5 to 8 minutes. Add chicken, and cook, breaking up into small pieces as it becomes opaque, until the chicken is completely cooked, 4 to 6 minutes.
- Sprinkle with chili powder, cumin, salt and chipotle, and stir to coat until fragrant, 30 to 90 seconds. Add tomato paste and water and stir until the tomato paste is dissolved into the water and it forms a sauce to coat the chicken mixture.
- Serve the chicken in the warm tortillas and top with desired toppings.
Nutrition Facts : ServingSize 2 tacos each, Calories 333 calories, Sugar 5 g, Sodium 487 mg, Fat 15 g, SaturatedFat 3 g, TransFat 0 g, Carbohydrate 28 g, Fiber 5 g, Protein 25 g, Cholesterol 105 mg
"SKINNY" CHICKEN TACOS
Zesty, easy, and quick way to make chicken tacos that are delicious and diet-friendly. Other options for toppings would be low-fat sour cream, 2% reduced-fat Mexican cheese blend, and salsa.
Provided by Danielle B.
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Combine chicken, juice of 1 lime, 1 teaspoon cumin, 1 teaspoon garlic powder, and 1 teaspoon chipotle pepper in a bowl; allow to marinate for 10 minutes.
- Saute red bell peppers, onion, jalapeno peppers, juice of 1 lime, 1 teaspoon cumin, 1 teaspoon garlic powder, and 1 teaspoon chipotle pepper in a large non-stick skillet over medium-high heat until vegetables are tender yet crisp, about 5 minutes.
- Transfer chicken mixture to a separate non-stick skillet over medium-high heat; saute until chicken is no longer pink in the center, 5 to 10 minutes.
- Layer tortillas between paper towels on a microwave-safe plate; heat in microwave until warmed, 10 to 20 seconds.
- Spoon vegetables and chicken onto tortillas; top with cilantro and lime juice.
Nutrition Facts : Calories 272 calories, Carbohydrate 37.2 g, Cholesterol 64.6 mg, Fat 3.9 g, Fiber 5.1 g, Protein 29.3 g, SaturatedFat 0.9 g, Sodium 293.9 mg, Sugar 4.8 g
SHREDDED CHICKEN TACOS
This taco recipe is a great choice for midweek dinners, even if it's not Taco Tuesday! Instead of beef, we use moist, boneless chicken thighs and to make things easier for you, the taco filling is cooked in a slow cooker, so you can prepare it in the morning and come home to a delicious meal.
Provided by EatingWell Test Kitchen
Categories Healthy Chicken Taco Recipes
Time 3h
Number Of Ingredients 9
Steps:
- Combine undrained tomatoes, jalapeño pepper, garlic, chili powder, and salt in a blender; cover and blend until smooth. Pour the tomato mixture into a 3 1/2- to 4-quart slow cooker. Add chicken thighs; stir to coat.
- Cover and cook on Low for 5 to 6 hours or on High for 2 1/2 to 3 hours.
- Remove the chicken and place in a bowl. Shred the chicken using two forks. Add enough sauce mixture from the slow cooker to the shredded chicken to moisten. Serve the chicken in tortillas. If desired, top with guacamole, cilantro, and/or lime wedges.
Nutrition Facts : Calories 255.6 calories, Carbohydrate 24.2 g, Cholesterol 106.4 mg, Fat 6.4 g, Fiber 4.2 g, Protein 25.2 g, SaturatedFat 1.2 g, Sodium 413.6 mg, Sugar 3.8 g
CHICKEN TACO MEAT
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 16 to 20 servings
Number Of Ingredients 9
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.
EASY CHICKEN TACOS
With a simple spice rub, the chicken is cooked so quickly on the stovetop! Dice into small pieces and serve with pico, avocado + lime!
Provided by Chungah Rhee
Categories entree
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a small bowl, combine chili powder, cumin, paprika, oregano, garlic powder, 1 teaspoon salt and 1/2 teaspoon pepper. Season chicken with chili powder mixture. Heat canola oil in a large skillet over medium high heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side. Let cool before dicing into bite-size pieces. Serve chicken in tortillas, topped with pico de gallo, avocado, cilantro and lime.
HEALTHY CHICKEN TACOS
This guilt-free taco is yummy! The avocado salad is fresh and creamy. Tomatoes add a pop of sweetness. Lemon pepper seasoning really adds a lovely citrus flavor to the salad and chicken - it's a must. We loved lightly frying the tortillas. It adds a crisp texture to the tacos that pairs with the creamy filling. Add your favorite...
Provided by Sena Wilson
Categories Tacos & Burritos
Time 35m
Number Of Ingredients 10
Steps:
- 1. Add together chopped avocados, tomatoes, and red onion in a salad bowl. Add 1 1/2 tsp lemon pepper and salt (to taste). Carefully mix the ingredients with 2 Tbsp EVOO and set aside.
- 2. In a skillet, warm the chopped chicken in 2 Tbsp EVOO with the garlic; add the remaining 1/2 tsp lemon pepper. Remove chicken to a serving dish and set aside to keep warm.
- 3. Wipe out the skillet and add enough vegetable oil to cover the bottom. Heat oil on medium heat. Lightly fry the tortillas in the oil, one at a time on each side for approximately 10 to 15 seconds and fold. Remove and drain the tortilla. Place on a serving dish and keep in oven on low heat until all tortillas are fried.
- 4. Fill each taco with chicken and avocado/tomato/red onion mixture. Serve with salsa and grated cheese on the side.
HEALTHY CHICKEN TACO RECIPE
This easy and delicious chicken taco recipe cooks in your crock pot (no defrosting) and eliminates taco seasoning packets. It's perfect for busy days.
Provided by Bren
Categories Dinner
Time 6h5m
Yield 10
Number Of Ingredients 5
Steps:
- Place frozen chicken into the crock pot. Do not thaw!
- Dump the spices onto the chicken.
- Cook on high for 5-6 hours or low for 8-9 hours
- Stir to combine spices, shred chicken in crock pot
- Serve with your favorite taco toppings. We love our soft shell tacos with cheese, lettuce, diced tomatoes, salsa, and homemade guacamole.
- Enjoy your homemade dinner.
Nutrition Facts : ServingSize 1/2 cup, Calories 78 calories, Sugar 0.1, Sodium 73.3, Fat 1.9, Carbohydrate 1.2, Protein 13.6, Cholesterol 43.1
CHICKEN TACOS
Steps:
- Fill a large bowl with 4 cups of warm water.
- Pour in 1/4 cup salt and stir until most of the salt has absorbed.
- Stir in the chicken breasts.
- Let sit for 15 minutes at room temperature to brine.*
- Remove the chicken breasts from brine, then rinse them with cold water.**
- Cube chicken into bite sized pieces, place into a clean bowl, and toss with taco seasoning until each chicken cube is fully coated.
- Heat oil in a large non-stick pan over medium-high heat.
- Once hot, add in cubed chicken and cook until no longer pink, about 5-10 minutes.
- Taste and re-season, if necessary.
- Serve with all of your favorite taco fixins!
Nutrition Facts : ServingSize 1 person, Calories 347 kcal, Carbohydrate 2 g, Protein 48 g, Fat 15 g, SaturatedFat 3 g, Cholesterol 145 mg, Sodium 9979 mg, Fiber 1 g, Sugar 1 g
TASTY CHICKEN TACOS
This was a recipe adoptee that I had been playing with and had a very good friend work on and she made some changes that I am very happy with! ;) Let me know what you think. I hope you enjoy it. :)
Provided by OzMan
Categories Chicken
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- In a large sauce pan, combine first 9 ingredients and bring to a boil. Cover chicken and reduce heat to simmering. Simmer approximately 20 minutes or until liquid is absorbed. Remove from heat and squeeze in the juice of 1/2 lime.
- Heat tortillas and keep warm in foil.
- Put two tablespoons of the chicken mixture and one tablespoon of grated cheese in each tortilla.
- Serve with option of lettuce, tomato, sour cream or guacamole and extra salsa as desired.
Nutrition Facts : Calories 407.6, Fat 15.9, SaturatedFat 6.4, Cholesterol 72.3, Sodium 1022.7, Carbohydrate 37.3, Fiber 3.5, Sugar 4.2, Protein 28.6
HEALTHY SRIRACHA SHREDDED CHICKEN TACOS
Gluten-Free
Provided by Christine McMichael
Categories Lunch, Dinner, Appetizer
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees.
- Place the chicken breasts on a baking sheet and top with Sriracha. Bake for 30 minutes (or until they're fully cooked).
- While the chicken is baking, heat the tortillas up (optional).
- Top each tortilla with chopped red cabbage and chopped peppers.
- When the chicken has finished baking, shred it and place in the tortillas.
- Top each taco with feta cheese and a drizzle of lime. Enjoy!
Nutrition Facts : Calories 128 kcal, ServingSize 1 serving
EASY CHICKEN TACOS RECIPE
Short on time? Our Easy Chicken Tacos Recipe is here to rescue you! These chicken tacos are the quick and simple solution for family meals.
Provided by Recipes.net Team
Categories Taco
Time 25m
Yield 6
Number Of Ingredients 16
Steps:
- Sauté the chicken in a frying pan with olive oil, breaking the chunks apart while cooking.
- Add the tomatoes, corn, sugar, chili, and onion. Sauté briefly, then add the chili powder, brown sugar, and taco seasoning.
- Cook over medium heat until the mixture remains moist but not soupy.
- Season to taste with salt and pepper. Adjust accordingly.
- Serve on warmed flour tortillas and top with salsa or diced fresh tomatoes, shredded cheese, sour cream, and shredded lettuce.
Nutrition Facts : Calories 80.00kcal, Carbohydrate 4.00g, Fat 7.00g, Fiber 1.00g, Protein 1.00g, SaturatedFat 1.00g, ServingSize 6.00 people, Sodium 101.00mg, Sugar 1.00g
QUICK + HEALTHY CHICKEN TACOS
These healthy chicken tacos are low-carb, paleo, gluten-free but taste even better than restaurant-style tacos! You get protein from organic chicken lots of antioxidants and nutrients from the tomatoes, cilantro, onions, romaine, and avocados another healthy dose of fat from grass-fed cheddar!
Provided by Dani
Categories Main Course
Time 15m
Number Of Ingredients 10
Steps:
- Heat the avocado oil over medium heat.
- Dice the chicken and toss it in the garlic, cumin and chipotle powders. Add salt too.
- Cook until browned.
- Add chicken to two Siete tortillas.
- Grate some grass-fed cheddar overtop.
- Then add pico de gallo (I already had some made - always).
- Then add lettuce.
- Then top with avocado.
- DEVOUR.
Nutrition Facts : Calories 807 kcal, Carbohydrate 63 g, Protein 32 g, Fat 50 g, SaturatedFat 7 g, Cholesterol 72 mg, Sodium 1354 mg, Fiber 14 g, Sugar 14 g, ServingSize 1 serving
THE BEST CHICKEN FAJITA TACOS
The BEST Chicken Fajita Tacos that are easy to make, savory, and SO delicious! Chicken strips cooked to perfection in the best fajita seasoning with salsa, fajita veggies that are tender and so delicious, corn tortillas and a cream sauce that brings it all together. This recipe is one of my favorite quick healthy meals for dinner that can be made in 30 minutes or less!
Provided by Christine McMichael
Categories Main Course
Time 30m
Number Of Ingredients 17
Steps:
- Heat the tortillas up in a pan or directly over the stove and set aside.
- Mix the chili powder, smoked paprika, cumin, salt, and pepper together in a small bowl.
- Slice the chicken breasts into thin strips.
- Heat up 1 Tablespoon of the avocado oil in a skillet or pan.
- Place the chicken in the pan along with 1/2 of the seasoning mix and 1 Tablespoon of the salsa.
- Cook for about 10 minutes, flipping halfway through and stirring as needed until fully cooked.
- Set the chicken aside.
- Add the remaining oil along with the garlic and sliced onion to the pan, then cook for 2-3 minutes.
- Add in the sliced bell peppers, remaining seasoning mix, and remaining salsa.
- Continue to cook for about 10 minutes, stirring often, until the vegetables are soft.
- Add the chicken back in and stir until evenly warm.
- Remove from heat and fill each tortilla with the chicken fajita mixture.
- Mix the cream sauce together (optional).
- Top each chicken fajita taco with cream sauce, cilantro, and a squeeze of fresh lime juice!
Nutrition Facts : Calories 349 kcal, ServingSize 2 Tacos, Carbohydrate 32 g, Protein 29 g, Fat 12 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 74 mg, Sodium 1103 mg, Fiber 6 g, Sugar 5 g, UnsaturatedFat 8 g
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.
THE BEST CHICKEN TACOS EVER
Introducing the best chicken tacos ever. An easy chicken taco recipe made with chicken thighs, plus a simple onion & cilantro topping. This is our all-time favorite chicken taco recipe. They taste like they just came off a food truck!
Provided by Melissa Griffiths-Bless this Mess
Categories Dinner
Time 30m
Number Of Ingredients 15
Steps:
- In a large zipper-topped plastic baggie or in shallow dish, add the chicken, all of the spices, lime juice, and oil. Close the bag and use your hands to mix everything together. If you are using a shallow dish, use tongs to work the spices evenly into the chicken. You can let this rest for up to a half-hour or work with it right away. I like to let it rest a minute to increase the flavor.
- Heat a large skillet over medium to medium-high heat. When the skillet is hot, add the chicken. Cook for 12 to 14 minutes, turning once, until the chicken is cooked through. Remove the chicken from the pan and let it rest for 10 minutes. If you have an extra-large chicken thigh, you'll need to cook them longer, so turn down the heat to medium and cook them until no longer pink (could take up to 25 minutes or 12 minutes per side).
- While the chicken cooks, stir together the chicken taco topping by placing the chopped onion, cilantro, jalapeño, and the juice of one lime in a small bowl. Add salt and pepper, and stir to combine.
- While the chicken rests, wipe your skillet clean with a warm rag or paper towels, and place the skillet back on the heat over medium-high to high heat. Place two tortillas (still stacked together) on the skillet and cook until the underside starts to char. Flip over and cook the other side (so the middle of each tortilla won't be cooked against the skillet but it will get warm all the way though). Repeat with remaining tortillas.
- Chop the rested chicken into bite-sized pieces.
- To serve, place 1/8 of the chopped chicken in each set of tortillas (still two stacked together) and top with 1/8 of your onion mixture. Serve each taco with a wedge of lime to squeeze over the taco just before serving.
Nutrition Facts : ServingSize 2 tacos, Calories 401 calories, Sugar 2.9 g, Sodium 165 mg, Fat 11.1 g, SaturatedFat 2.2 g, TransFat 0 g, Carbohydrate 49.3 g, Fiber 7.4 g, Protein 28.5 g, Cholesterol 106.5 mg
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4.8/5 Total Time 25 minsCategory MainsCalories 358 per serving
- 1 Preheat oven to 200°C. Line a baking tray with baking paper. Place chicken breasts on tray, spread gochujang over chicken and roast in the oven until cooked through, about 15 minutes.
- 2 In a bowl, combine bean sprouts, tomatoes, cucumber and spring onion. In a small bowl, combine yoghurt and mayonnaise. Drizzle chilli sauce over.
- 3 In a warm frying pan or in the oven, heat tortillas. Slice chicken in thick slices. Serve tortillas with salad, yoghurt mayo and kimchi.
HEALTHY CHICKEN TACOS RECIPE (SOFT ... - COOK IT REAL GOOD
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4.4/5 (9)Total Time 25 minsCategory DinnerCalories 184 per serving
- Place chicken, capsicum / bell pepper and onion on a baking tray. Sprinkle spices and oil on top, then mix well with your hands until all pieces are coated.
- Pop the tray in the oven for 15-20 minutes until chicken in cooked through, giving the mix a stir half way.
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4.1/5 (7)Calories 471 per servingCategory Chicken
- In a large bowl, combine cooked chicken, cooked rice, zucchini, salsa and green chilies. Add to the prepared casserole dish and top with cheddar cheese.
CHICKEN TACOS RECIPE - HEALTH.COM
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Servings 4Calories 377 per servingTotal Time 1 hr 12 mins
- Combine vinegar, honey, and a pinch of salt in a small bowl. Stir in onion. Let stand at room temperature, stirring occasionally, for at least 30 minutes.
- Pulse peas, avocado, chopped cilantro, lime juice, jalapeño, garlic, 1/2 tsp. cumin, and 1/4 tsp. salt in a food processor until combined but not smooth. Transfer to a bowl, cover and refrigerate.
- Mix 1 Tbsp. oil, chili powder, reminaing 1 tsp. cumin, and 1/2 tsp. salt in a small bowl. Rub chicken all over with spice mixture. Heat remaining 1 Tbsp. oil in a medium skillet over medium heat. Cook chicken, turning, until cooking through, about 12 minutes. Let rest for 5 minutes on a cutting board, then shred. Drain onion.
- Fill tortillas with cabbage, pea quacamole, chicken, pickled onions, and additional toppings, if desired. Garnish with cilantro sprigs. Serve immediately.
HEALTHY SOUTHWEST CHICKEN TACO SALAD - ALL THE HEALTHY THINGS
From allthehealthythings.com
5/5 (8)Total Time 35 minsCategory DinnerCalories 442 per serving
- Add the spices, lime juice, and olive oil to a large mixing bowl and whisk until well combined. Next, add the chicken breast and toss until well coated. Cover the bowl with and allow the chicken to marinate for at least twenty minutes.
- Heat a large skillet over medium high heat and then cook the chicken for 4-6 minutes per side until the internal temperature is 165.
- Add the jalapeño ranch dressing ingredients to a high-powered blender and blend until smooth and creamy.
- Once the chicken and dressing is done, prepare your salads. Start with a base of romaine lettuce and then add the sliced chicken breast and toppings. Drizzle the jalapeño ranch dressing over everything and enjoy immediately!
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4.5/5 (19)Calories 329 per serving
- Place chicken on grill rack coated with cooking spray; grill 10 minutes on each side or until done. Let stand 5 minutes; chop.
- Heat tortillas according to package directions. Divide chicken evenly among tortillas; top each tortilla with 2 tablespoons cabbage and 1 teaspoon cheese. Serve with sour cream, if desired.
FRIED CHICKEN TACOS RECIPE - ANDREW ZIMMERN | FOOD & WINE
From foodandwine.com
5/5 Total Time 35 minsServings 4
- In a large bowl, combine 2 tablespoons of the lime juice with 1 teaspoon of salt, stirring to dissolve the salt. Add the chicken thighs and turn to coat. Refrigerate for 2 hours.
- In a food processor, combine the tomatillos, garlic, serranos, onion and cilantro and process to a coarse puree. Transfer the salsa to a bowl and stir in the avocado and the remaining 2 tablespoons of lime juice. Season with salt.
- Pat the chicken dry with paper towels. In a shallow bowl, combine the flour with the pepper, cayenne and 1/2 teaspoon of salt.
- In a large skillet, heat 1/3 inch of oil until shimmering. Dredge the chicken in the flour, shaking off any excess. Fry the chicken over moderately high heat until well-browned and crisp, about 3 1/2 minutes per side. Transfer to paper towels to drain.
CHICKEN TACOS - COOKING CLASSY
From cookingclassy.com
5/5 (4)Total Time 30 minsCategory Main CourseCalories 374 per serving
- Sprinkle with chili powder, cumin, garlic powder, smoked paprika, cayenne pepper and salt and pepper (I use about 1 tsp salt and 3/4 tsp pepper).
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CHICKEN TACOS RECIPE - FOOD.COM
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5/5 (2)Total Time 25 minsCategory ChickenCalories 467 per serving
- Whisk together lime juice, zest, soy sauce, cilantro and chil powder in a large bowl. Add chicken and toss.
- In a skilletg heat olie oil and then add vegetables (onions - peppers) and saute over high heat until browned (10-15 minutes). Stir in garlic salt and pepper and cook another 2 mintues. Add chicken mixture and heat until chicken is warm.
EASY 20 MINUTE CHICKEN TACOS - GIMME DELICIOUS
From gimmedelicious.com
4.9/5 (46)Total Time 20 minsCategory AppetizerCalories 112 per serving
- Add the chicken, garlic, olive oil, lime, and spices, to a large bowl or zip-seal bag and stir or shake to combine.
- Heat a large pan to medium-high heat. Cook chicken 6-7 minutes per side or until it is no longer pink and the internal temperature of 165 degrees F. Remove from heat and cool for at least 5 minutes. Slice or chop into small cubes.
- While the chicken is cooking, combine the chopped tomato, jalapeno, onion, cilantro, and lime juice in a small bowl. Char tortillas on the stovetop over the flame until lightly charred (this step is optional).
- Assemble tacos by placing about 1/4 cup of chicken into each tortilla. Top with a few tablespoons of the onion-tomato mixture and a drizzle of cilantro sauce (*optional, see recipe in notes).
HOW TO MAKE CHICKEN TACOS: EASY CHICKEN TACO RECIPE - 2022 ...
From masterclass.com
2.8/5 (8)Category EntreeCuisine MexicanTotal Time 45 mins
- 1. __Make the taco seasoning__. Blend together ground cumin, paprika, black pepper, garlic powder, chipotle chile powder, ancho chile powder, dried Mexican oregano, and onion powder.
- 2. __Marinate the chicken__. In a small bowl, combine taco seasoning with lime juice, oil, and salt to form a marinade. Place the chicken breasts in a medium bowl or plastic bag and cover with marinade. Let sit at room temperature 10–30 minutes, or refrigerate overnight.
- 3. __Cook the chicken__. When the chicken is done marinating, heat oil in a large skillet over medium-high heat. Add chicken and cook until cooked through, golden brown, and slightly crispy, about 5–7 minutes. Using tongs, flip chicken breasts and cook until the other side has browned, about 5 more minutes. Slice cooked breasts into bite-size pieces, or shred with a fork.
- 4. __Warm tortillas__. While the chicken is cooking, heat corn tortillas on a griddle or directly over a gas burner. Keep tortillas warm in a tortilla warmer or a clean, folded kitchen towel.
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