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
SHREDDED CHICKEN SALSA TACOS
These shredded chicken tacos are easy to make, and everyone loves them! Top them with shredded cheese, avocados, lettuce, sour cream, and diced onion, or any of your favorite taco toppings.
Provided by Linny Poutre
Categories Main Dish Recipes Taco Recipes
Time 1h5m
Yield 8
Number Of Ingredients 9
Steps:
- Place chicken breasts in a large pot, cover with water, and bring to a boil over medium-high heat. Cover the pot, reduce heat to medium, and simmer until cooked through and no longer pink in the centers, about 10 minutes. Transfer chicken to a plate and let cool for 15 minutes. Discard cooking water.
- Shred cooled chicken with your fingers or 2 forks.
- Heat oil in a large skillet over medium heat. Add shredded chicken, 2/3 of the salsa, corn, onion, garlic, jalapeno pepper, and cilantro; bring to a simmer. Cook until heated through, about 15 minutes. Spoon into tortillas and top with remaining salsa.
Nutrition Facts : Calories 306 calories, Carbohydrate 31.2 g, Cholesterol 58.5 mg, Fat 7.6 g, Fiber 2.4 g, Protein 27.1 g, SaturatedFat 1.8 g, Sodium 495.7 mg, Sugar 1.5 g
SOFT TACOS WITH CHICKEN AND TOMATO-CORN SALSA
Tomato-corn salsa is substantial, almost like a salad. These light, fresh tacos make a wonderful summer meal.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, weekday, main course
Time 15m
Yield Serves four
Number Of Ingredients 10
Steps:
- Place the chopped onion in a small bowl, and cover with cold water. Let sit for five minutes, then drain and rinse with cold water. Drain on paper towels. Cut the kernels off the steamed ear of corn.
- Toss together the tomatoes, minced chiles, cilantro, onion and steamed corn. Season to taste with salt, and add up to 1 tablespoon fresh lime juice. Place the shredded chicken in a bowl, and season with 1 tablespoon lime juice and salt to taste.
- Heat the tortillas. Wrap in aluminum foil, and heat through in a 350-degree oven for 10 to 15 minutes; or heat through one at a time in a dry skillet over medium-high heat until flexible. Place one or two on each plate, top with shredded chicken and a generous spoonful of the salsa, and sprinkle some cheese on top. Serve, passing additional salsa if there is any at the table.
Nutrition Facts : @context http, Calories 346, UnsaturatedFat 4 grams, Carbohydrate 36 grams, Fat 8 grams, Fiber 6 grams, Protein 33 grams, SaturatedFat 3 grams, Sodium 812 milligrams, Sugar 6 grams, TransFat 0 grams
SHREDDED CHICKEN TACOS
A recipe I found from Goya when looking for authentic chicken taco recipes. This is what the recipe stated: "Bone and skin are left on the chicken breasts so they're extra flavorful as they simmer in tomato sauce and a blend of savory seasonings." Their recipe stated to use all their brands for the seasoning, vinegar, oil etc., but using what you have on hand will work. The "Adobo with pepper" is a seasoning I found in my stores ethnic isle.
Provided by diner524
Categories Lunch/Snacks
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- In medium bowl, mix together tomato sauce, vinegar, garlic, chili powder, cumin, oregano, and sugar. Season with Adobo; set aside.
- 2. Heat oil in large skillet over medium-high heat. Season chicken with Adobo. Cook chicken, turning once, until light golden brown on both sides, about 5 minutes. Add reserved tomato sauce mixture to pan; bring to a boil (be careful, the tomato sauce can splatter). Lower heat to medium low. Simmer, covered, until cooked through (thermometer will register 170 degrees F when inserted into thickest part of breast), flipping once, about 20 minutes.
- 3. Transfer chicken to cutting board; reserve sauce in pan. Remove and discard bones and skin. Using two forks, shred chicken breast. Transfer chicken to skillet with sauce, mixing to combine; continue to cook until sauce reduces and blends into chicken, and mixture begins to caramelize, about 10 minutes more.
- 4. Transfer chicken mixture to serving bowl. Spoon into warmed corn tortillas. Garnish with lettuce, tomatoes, avocados and/or onions, if desired. Sprinkle with hot sauce, if desired.
Nutrition Facts : Calories 657, Fat 30.5, SaturatedFat 7.4, Cholesterol 145.3, Sodium 815.1, Carbohydrate 43.6, Fiber 8.1, Sugar 7, Protein 53.7
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
SHREDDED CHICKEN TACOS WITH TOMATOES AND GRILLED CORN
Make and share this Shredded Chicken Tacos With Tomatoes and Grilled Corn recipe from Food.com.
Provided by weekend cooker
Categories Lunch/Snacks
Time 35m
Yield 8 tacos, 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat broiler, and cook chicken until done.
- Place corn on a jelly-roll pan and broil for 18 minutes or until charred on both sides, rotating every 6 minutes.
- Cut kernels from corn, and place kernels in a medium bowl.
- Cut tomatoes into quarters, and add to corn.
- Sprinkle the corn mixture with salt, and pepper.
- Heat tortillas according to package directions, and divide chicken evenly among tortillas.
- Top each with 1/4 cup corn mixture, and 2 avocado slices.
- Serve with lime wedges.
Nutrition Facts : Calories 420.4, Fat 15, SaturatedFat 2.8, Sodium 688.4, Carbohydrate 65.1, Fiber 9, Sugar 7.2, Protein 10.9
FLANK STEAK TACOS WITH CHARRED CORN SALSA
Make and share this Flank Steak Tacos With Charred Corn Salsa recipe from Food.com.
Provided by gailanng
Categories Steak
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Adjust oven rack to middle position, place 12-inch cast-iron skillet on rack and heat oven to 500°F Meanwhile, combine cumin, 3/4 teaspoon salt and 1/2 teaspoon pepper in bowl. Cut steak lengthwise with grain into 2 equal pieces, then cut each piece in half crosswise to create four equal pieces. Season steaks with spice mixture and let sit at room temperature.
- When oven reaches 500 F, pat steaks dry with paper towels. Using potholders, remove skillet from oven and place over medium-high heat; turn off oven. Being careful of hot skillet handle, add oil and heat until just smoking. Cook steaks, without moving, until lightly browned on first side, about 2 minutes. Flip steaks and continue to cook until lightly browned on second side, about 2 minutes.
- Flip steaks, reduce heat to medium-low, and cook, flipping every 2 minutes, until steaks are well browned and meat registers 120 F to 125 F (for medium-rare), 4 to 8 minutes. Transfer steaks to carving board, tent loosely with aluminum foil and let rest while making salsa.
- Add corn to now-empty skillet and cook over medium heat, without stirring, until lightly charred, about 4 minutes. Stir corn and continue to cook until tender, about 1 minute; transfer to medium bowl. Stir in onion, jalapeno, lime juice, cilantro, 1/4 teaspoon salt and 1/4 teaspoon pepper. Season with additional salt and pepper to taste. Slice steak thin against grain and serve with tortillas and corn salsa.
More about "shredded chicken tacos with corn salsa food"
5-INGREDIENT SHREDDED CHICKEN TACOS - ALL WAYS DELICIOUS
From allwaysdelicious.com
5/5 (1)Total Time 10 minsCuisine MexicanCalories 482 per serving
- In a saucepan, combine the chicken, corn, and salsa and bring to a simmer over medium heat. Cook, stirring, for a minute or 2 until heated through.
- Divide the chicken mixture evenly among the tortillas and top with the cheese. Serve immediately.
EASY BBQ CHICKEN TACOS WITH BLACK BEAN AND CORN SALSA
From fedandfit.com
5/5 (5)Category DinnerCuisine AmericanCalories 476 per serving
INSTANT POT SALSA CHICKEN - ONE POT MEXICAN SHREDDED …
From yellowthyme.com
PULLED CHICKEN TACOS WITH PINEAPPLE SALSA - DINNER AT THE …
From dinneratthezoo.com
MEXICAN STREET CORN CHICKEN TACOS - STRESS BAKING
From stressbaking.com
CHICKEN TACOS WITH FRESH CORN SALSA RECIPE - RECIPES.NET
From recipes.net
HOW TO COOK SHREDDED CHICKEN FOR TACOS? - TEST FOOD KITCHEN
From testfoodkitchen.com
FALL RECIPES: CORN SALSA, SHREDDED CHICKEN FOR TACOS, PICKLED …
From spokeandblossom.com
SHREDDED CHICKEN TACOS WITH STRAWBERRY SALSA - FOOD FAITH FITNESS
From foodfaithfitness.com
SHREDDED CHICKEN WITH SALSA RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CHICKEN WITH CORN SALSA · EASY FAMILY RECIPES
From easyfamilyrecipes.com
TACO - WIKIPEDIA
From en.wikipedia.org
CROCK POT RANCH CHICKEN TACOS - THEBLOGETTE.COM
From theblogette.com
SHEET PAN CHICKEN TACOS WITH SUMMER CORN SALSA
From thepracticalkitchen.com
MINI CHICKEN AND CORN TACOS | ALLRECIPES
SHREDDED PORK TACOS WITH HOMEMADE ROASTED RED SALSA, CILANTRO …
From reddit.com
[HOMEMADE] SHREDDED CHICKEN TACOS WITH ARUGULA AND BEAN
From reddit.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love