MEXICAN STREET CORN CHICKEN TACOS
Steps:
- In a bowl, stir together oil, lime juice, chili powder, cumin, garlic powder, salt, and pepper. Pierce chicken breasts with a fork. Place in a large Ziploc bag. Pour marinade over chicken. Let marinate for at least 30 minutes. 4 - 5 hours is ideal. Preheat grill to medium heat. Brush grill with oil to prevent sticking. Place chicken on the grill. Cook for approximately 5 - 6 minutes per side, depending on the thickness of chicken. The internal temperature of the chicken should reach 165 degrees. Cut into pieces.
- Cook corn and place corn kernels in a bowl. Stir in mayonnaise, lime juice, chili powder, cilantro, jalapeno, green onions, and garlic salt.
- If using corn tortillas, heat a small amount of oil in a skillet. Place corn tortillas one-by-one in a skillet and soften in the oil for a few seconds. Remove and let drain on a paper-towel-lined plate.
- Top with chicken, street corn, fresh avocado slices, and sprinkle with cotija cheese and cilantro.
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.
CHICKEN & SWEETCORN TACOS
Serve up these healthy chicken and sweetcorn tacos for an easy midweek meal that's full of flavour. You'll also have leftovers to make chicken and sweetcorn wraps for lunch tomorrow
Provided by Anna Glover
Categories Dinner, Lunch, Supper
Time 1h
Yield Serves 4, plus 2 lunchboxes
Number Of Ingredients 12
Steps:
- Combine the flour with half the oil and a small pinch of salt in a bowl. Pour over 125-150ml warm water, then bring together into a soft dough with your hands. Cut into six equal pieces, then cut four of the pieces in half again, so you have eight small pieces and two large. Roll all the pieces out on a floured work surface until they're as thin as you can get them.
- Heat a dry frying pan over a medium-high heat and cook the small and large tortillas for 2-3 mins on each side until golden and toasted (do this one at a time). Leave the large tortillas to cool, then cover and reserve for use in the lunchboxes (see tip below). Keep the small tortillas warm in foil.
- Sprinkle the taco seasoning over the chicken in a bowl, and toss to combine. Toss the cabbage with the lime juice, half the coriander and some seasoning in another bowl, then leave to pickle.
- Meanwhile, heat two frying pans over a high heat. Divide the remaining oil between the pans and fry the sweetcorn and a pinch of salt until sizzling and turning golden, stirring occasionally - you want the sweetcorn to char slightly, as this adds flavour, so you may need to leave it to cook undisturbed for a bit. While the sweetcorn cooks and chars, fry the chicken in the larger pan until cooked through and golden (you may need to do this in batches).
- Tip the black beans and garlic into the sweetcorn and stir to warm through. Squeeze over two of the lime wedges.
- Reserve two spoonfuls each of the chicken (about 1 chicken breast) and sweetcorn mix for use in the lunchboxes (see tip, below), then serve the rest in bowls alongside the cabbage, yogurt, lime wedges, remaining coriander, chilli sauce and tortillas for everyone to dig into.
Nutrition Facts : Calories 382 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 5 grams sugar, Fiber 7 grams fiber, Protein 30 grams protein, Sodium 0.4 milligram of sodium
SHREDDED CHICKEN TACOS WITH CORN SALSA
Spiced-butter shredded chicken tacos with corn salsa and avocado is the perfect easy recipe for weekend feasting and for feeding a crowd.
Provided by Alida Ryder
Categories Dinner
Time 40m
Number Of Ingredients 21
Steps:
- To make the salsa, fry the corn in a hot pan until golden brown and cooked through. Place in a large bowl and allow to cool to room temperature.
- Poach the chicken in salted water for 7-10 minutes until cooked through. Shred the cooked chicken and set aside.
- Melt the butter in a pan and add the garlic and spices. Allow to cook until fragrant then pour over the shredded chicken. Add lime juice, salt and pepper to taste and mix well.
- To finish the salsa, add the red onion, tomato and aromatics then mix well.
- Serve the chicken and salsa with tortillas and avocado and garnish with cilantro/coriander and finish with lime juice.
Nutrition Facts : Calories 243 kcal, Carbohydrate 23 g, Protein 19 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 48 mg, Sodium 365 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
CRAZY GOOD STREET CORN CHICKEN TACOS
Incredible street corn chicken tacos made with flavorful sazon grilled chicken, seasoned grilled corn, fresh avocado salsa and an addicting jalapeño lime cashew sauce. These delicious grilled street corn chicken tacos are the perfect summer recipe the whole family will love!
Provided by Monique Volz of AmbitiousKitchen.com
Categories Dairy Free Dinner Gluten Free Lunch
Time 1h15m
Number Of Ingredients 36
Steps:
- Soak the cashews in 2 cups of warm water for at least 2 hours; otherwise I've found that you can easily speed up the process by adding the raw cashews to a pot with water and placing over high heat. Bring water to a boil, then immediately turn off the heat; let the cashews sit for about 30 minutes in the hot water, then drain.
- Once the cashews have finished soaking you'll be ready to make the sauce: add drained cashews, fresh water, jalapeno, garlic, fresh lime juice, salt, onion powder and black pepper to a blender. Blend on high until sauce comes together. If you want a bit of a thinner sauce, add 1-2 tablespoons more water. Set aside.
- While your cashews are soaking, you can marinate your chicken: in a large bowl add chicken, olive oil, cumin, coriander, turmeric, garlic powder, oregano, cayenne, salt and pepper. Toss together to coat the chicken and allow it to marinate for 30 minutes-1 hour, or up to 24 hours.
- Next prepare your corn: drizzle corn with olive oil and rub with chili powder, cumin and salt and pepper.
- Now it's time to grill both the chicken and the corn: preheat grill to 400 degrees F. Place the corn and chicken directly on the grill. Turn corn occasionally until charred and cooked for about 15-20 minutes. Grill chicken thighs for 6-8 minutes per side or until fully cooked and the meat thermometer reads 165 degrees F. Transfer cooked chicken to a plate and cover with foil to keep warm, then chop into bite sized pieces.
- Allow corn to cool a bit before cutting it off the cob and placing corn into a medium bowl along with following ingredients for the salsa: diced or sliced avocado, jalapeno, cilantro, red onion, lime and salt and pepper, to taste. Toss to combine.
- Char your tortillas if you'd like, then top each with a spoonful of the jalapeno cashew lime sauce, chicken, street corn mixture, extra jalapenos and an extra drizzle of cashew lime sauce on top. Enjoy! Serves 4; 2 street corn chicken tacos each.
Nutrition Facts : ServingSize 2 tacos, Calories 512 kcal, Fat 26.3 g, SaturatedFat 4.6 g, Carbohydrate 43.6 g, Fiber 10 g, Sugar 5.5 g, Protein 30.4 g
MINI CHICKEN AND MANGO TOSTADAS
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- 1. Combine the chicken, mango, red onions, jalapeno, and cilantro in a bowl. Add half the lime juice, olive oil, and salt to taste. Next, mash the avocados together with the remaining lime juice and salt to taste in another bowl.
- 2. Top the tortilla chips with a dollop of mashed avocado and some chicken salad and serve.
BAKED MINI BEEF TACOS
These Baked Mini Beef Tacos make a great appetizer and are so easy to prepare! Serve them alongside a big bowls of salsa and guacamole.
Provided by Wide Open Eats Test Kitchen
Time 40m
Number Of Ingredients 5
Steps:
- Preheat your oven to 425ºF and place a sheet on aluminum foil on a large baking sheet.
- Wrap the mini corn tortillas and place in the microwave until pliable, about 30 seconds. Remove from the microwave and place about a Tablespoon on the shredded beef and a sprinkling of cheese. Fold in half and seal with a toothpick. Repeat with remaining tacos.
- Place in the oven and bake 10 minutes. Flip tacos over and continue to bake until golden brown and crispy, about 8 minutes more. Remove from the oven discard toothpicks. Serve with salsa and guacamole.
Nutrition Facts : Calories 245 kcal, Carbohydrate 14 g, Protein 13 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 23 mg, Sodium 385 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 0.013 g, ServingSize 1 serving
MINI CHICKEN AND CORN TACOS
My take on the viral mini tacos. These little chicken and corn tacos bites are perfect for a party or for game day snacking. Feel free to experiment with shredded pork and/or beef instead of chicken and your favorite taco toppings!
Provided by fabeveryday
Categories World Cuisine Latin American Mexican Main Dishes Tacos Chicken
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Spray both sides of the tortillas with butter-flavored cooking spray. Cut small circles into the tortillas using a 2 3/4-inch round cookie or biscuit cutter. You should be able to get about 3 to 4 circles from each tortilla.
- Flip two 12-cup muffin tins upside down. Fold tortilla circles into a taco shape and arrange each into the space between 2 cups so they hold their shape. Each muffin tin will hold 17 mini tacos.
- Bake in the preheated oven until tacos are just starting to turn golden brown and crispy, checking every few minutes to make sure they don't burn, 5 to 8 minutes.
- Mix together chicken, corn, and salsa in a skillet and set over medium-high heat. Cook, stirring occasionally, until heated through, about 10 minutes.
- Sprinkle cheese blend into the bottom of each taco shell, and fill with the chicken and corn mixture. Top with a dollop of sour cream.
Nutrition Facts : Calories 382.6 calories, Carbohydrate 40.3 g, Cholesterol 49.8 mg, Fat 15.9 g, Fiber 3 g, Protein 19.8 g, SaturatedFat 6.7 g, Sodium 694.7 mg, Sugar 2 g
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- Pour 3 tbsp. oil into a medium frying pan over high heat. When hot, add tortillas, 1 at a time, heating just enough to soften but not crisp, about 10 seconds per side. As heated, stack on paper towels, cover with a kitchen towel, and keep warm in oven. Add more oil to pan as needed.
- Mix cilantro with chicken filling. Working with 1 tortilla at a time, distribute about 1/4 cup packed chicken filling down center. Fold tortilla in half over filling and thread 1 toothpick through top edges to seal. If assembling ahead, arrange filled tacos on a tray, cover with plastic wrap, and chill up to 4 hours.
- Pour at least 1/2 in. oil into same pan and set on high heat. When hot, add 4 to 6 tacos (depending on pan size; do not overcrowd). Tacos should sizzle when they hit oil. Turn as needed until shells are crisp and golden brown, 1 to 2 minutes per side. Lift tacos from pan with a slotted spoon, draining oil back into pan. Lay tacos in a single layer on a baking sheet lined with paper towels and keep warm in oven. Fry remaining tacos the same way, adding more oil as needed. When all tacos are cooked, pull out and discard toothpicks. Serve with salsa on the side.
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