Soft Chicken Tacos Food

SOFT CHICKEN TACOS

Steps:

• Warm shells in toaster oven or microwave - place aprox 2T of warm chicken mixture in each tortilla.
• top with lettuce and 1oz cheese.
• serve immediately.

NEW MEXICAN-STYLE SOFT TACOS WITH HACKED CHICKEN AND SALSA VERDE

Steps:

• Preheat oven to 350 degrees F.
• Heat oil in a large Dutch oven over medium-high heat. Season chicken with salt and ancho chile powder. Sear, skin side down, in the oil until golden brown. Turn over and brown on the other side. Remove the chicken to a plate.
• Add the onion to the pan and cook until lightly golden brown. Add the garlic and cook for 1 minute longer. Add the chicken back to the pot, add the chiles, stock, and cilantro, and bring to a boil. Cover and roast in the oven until the chicken easily falls away from the bone, about 40 minutes. Remove the chicken from the pot and strain the cooking liquid into a bowl.
• When the chicken is cool enough to handle, remove bones and cut or shred the meat into bite-sized pieces. Place the reserved cooking liquid into a medium saucepan and bring to a simmer. Add the shredded chicken, turn off the heat and let warm.
• Divide the warm chicken among the warm tortillas, top with Salsa Verde and chopped cilantro.
• Heat oil in a large skillet over medium heat. Add the onions and jalapeno and cook until soft. Add the tomatillos and cook until soft, about 10 to 15 minutes. Transfer the mixture to a blender, add the lime juice, honey, and cilantro, and blend until smooth. Season with salt and pepper.

SOFT CHICKEN TACOS

Steps:

• In a large skillet coated with cooking spray, cook chicken over medium heat until no longer pink. Stir in the beans, salsa and taco seasoning; heat through. , Spoon the chicken mixture down the center of each tortilla; roll up. Serve with the toppings of your choice if desired.

EASY AND FAST SOFT CHICKEN TACOS

Steps:

• Remove chicken meat and make into bite size pieces, place in a 10-12" skillet.
• Add salsa to the chicken and simmer on low for 10-15 minutes.
• Place lettuce, tomatoes and sour cream into individual bowls and set aside.
• Place two tortillas in a brown lunch bag,.
• close tightly and microwave for 30 seconds.
• Place 2 tortillas on a plate and add ingredients in any order you like. There is no real way to make a taco.
• While the first person is making their tacos, heat the second person's tortillas, and so on. This way everyone's food is hot. If you have a tortilla warmer, that would work great.

HEALTHY SOFT CHICKEN TACOS

Steps:

• Prepare grill.
• Combine first 4 ingredients in a small bowl; rub spice mixture over chicken.
• 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.

15-MINUTE SOFT CHICKEN TACOS

Steps:

• Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 5 to 7 min. or until done.
• Add water, salsa and seasoning mix; stir. Bring to boil. Stir in rice; cover. Cook on low heat 5 min.
• Spoon chicken mixture evenly onto tortillas; sprinkle with cheese.

BBQ CHICKEN SOFT TACO

Steps:

• Heat oil in medium skillet on medium heat.
• Add chicken and onions; cook 2 to 3 min. or until heated through, stirring occasionally.
• Spread tortillas with avocado; top with chicken mixture and remaining ingredients.

LIME CHICKEN SOFT TACOS

Steps:

• Saute chicken in a medium saucepan over medium high heat for about 20 minutes.
• Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano.
• Simmer for an extra 10 minutes.
• Heat an iron skillet over medium heat.
• Place a tortilla in the pan, warm, and turn over to heat the other side.
• Repeat with remaining tortillas.
• Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa.

GRILLED CHICKEN SOFT TACOS

Steps:

• To make Marinade: In a small bowl whisk together the marinade ingredients. Rinse the chicken thighs under cold water dry with paper towels. Put marinade and chicken in ziplock bag overnight.
• To make the salsa: Combine the salsa ingredients, including salt and pepper to taste.
• Combine milk and sour cream.
• Grill chicken over Direct Medium heat 8 to 10 minutes until meat is firm turning once. Cut chicken into bite sized pieces.
• In heated soft tortillas place chicken, cheese, drained black beans, sour cream, salsa, and lettuce on tacos.

FISH OR CHICKEN ARE BOTH DELISH IN RACH'S SOFT TACOS

Steps:

• For the pickled red onions and jalapeño peppers, combine sugar, salt and vinegar with juice of 1 lime, then add onions and jalapeño and toss and let sit at least 30 minutes
• Toss to serve
• Listicle: Rachael Ray Box Grater For the seasoning and protein, cut fish into planks 1-inch -by-3-inches long
• Cut tenders in half or breasts into strips then planks
• Toss with seasoning and let stand 20 minutes to couple of hours
• (Save extra seasoning for future use
• ) For the sauce, mix in bowl to spoon or funnel into a plastic squeeze bottle
• To prepare and serve, heat a large skillet over medium-high to high heat with oil and cook fish or chicken to brown and just cook through on each side in 2 batches, 4 to 5 minutes per batch
• Serve with fixings in tacos
• We build the tacos like this: sauce, protein, cabbage, pickled onions, tomatoes or pico and cheese

LIME CHICKEN SOFT TACO

Steps:

• Saute chicken in a medium saucepan over high heat for about 20 minutes or until internal temperature reaches at least 165 degrees F. Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano. Simmer for an extra 10 minutes. Heat an iron skillet over medium heat. Place a tortilla in the pan, warm, and turn over to heat the other side. Repeat with remaining tortillas. Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa.

BETTER THAN "DEL TACO" CHICKEN SOFT TACO'S

Steps:

• Sauce:.
• For sauce combine ranch dressing, sour cream, lime juice, garlic powder and salt and whisk well. Refrigerate and store up to 3 weeks.
• Chicken:.
• Cut the chicken into 1 inch pieces.
• In a bowl, add lime juice, garlic, taco seasoning mix, 1 tablespoon of oil and brown sugar. Whisk well and add the cut up chicken. Cover and marinate for 4-6 hours.
• In a pan over medium heat, heat 1 tablespoon oil. Add chicken and cook, stirring occasionally, until lightly browned and cooked through. Remove from heat and keep warm.
• Heat tortillas in oven or microwave.
• To assemble, place chicken in the middle of warmed tortilla, top with lettuce and tomato, drizzle sauce, and sprinkle cheese.