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
SOFT CHICKEN TACOS
"I came up with this healthy chicken and bean filling for tacos since my husband needs to watch his cholesterol level," relates Ruth Peterson of Jenison, Michigan. "Sliced radishes make a unique crunchy topping."
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 271 calories, Fat 2g fat (0 saturated fat), Cholesterol 42mg cholesterol, Sodium 1077mg sodium, Carbohydrate 39g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
LIME CHICKEN SOFT TACOS
I love Mexican food and this is another one of my favorites. Lime and chicken are and excellent combination. I found it on the web. Thanks Marissa.
Provided by Kaccy G.
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 477.6, Fat 12.5, SaturatedFat 3.8, Cholesterol 115.2, Sodium 1104.6, Carbohydrate 43.8, Fiber 3.4, Sugar 4.1, Protein 45
LIME CHICKEN SOFT TACOS
I was given this recipe by my mom when I went away to college, and it has become all of my friends' favorite!
Provided by Marissa Wright
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 10
Number Of Ingredients 14
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.
Nutrition Facts : Calories 204.2 calories, Carbohydrate 18.9 g, Cholesterol 36.7 mg, Fat 6.8 g, Fiber 1.4 g, Protein 16.2 g, SaturatedFat 2.1 g, Sodium 433.5 mg, Sugar 1.7 g
FISH TACOS WITH CORN SALSA
Provided by Robert Irvine : Food Network
Time 50m
Yield 6 servings
Number Of Ingredients 14
Steps:
- For the corn salsa: In a bowl, blend the tomatoes, corn, green onions, yellow onions, cilantro, vinegar, juice, jalapenos and salt and pepper to taste, mixing well. Refrigerate for 30 minutes to 1 hour.
- For the tacos: Preheat a grill to 350 degrees F. Sprinkle the fish with salt and pepper and grill for 3 to 4 minutes. Flip the fish over and grill for 3 to 4 minutes. Remove the fish from the grill and keep warm.
- Grill the tortillas on each side for 1 minute. Be careful not to scorch the tortillas. Divide the lettuce evenly on each tortilla. Top each tortilla with the fish, squeeze of lemon juice and 1 to 2 tablespoons of the corn salsa and serve.
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
NEW MEXICAN-STYLE SOFT TACOS WITH HACKED CHICKEN AND SALSA VERDE
Provided by Bobby Flay
Categories main-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 20
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.
CHICKEN AND BEAN SOFT TACOS
Just what this site needs - another chicken taco recipe! Here's my variation on the theme - like most recipes, it's really easy to adjust to suit your family's tastes. Cooking time is very flexible as well, sometimes I get it started and let it simmer a bit to blend the flavors, adding liquid as needed to keep it from drying out. Other times, I just throw it all together and serve it within 15 minutes.
Provided by pattikay in L.A.
Categories Chicken Breast
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- saute onion in large pan till translucent. Add garlic and chopped jalapeno, saute briefly, stirring.
- (Sometimes if I don't have cooked chicken on hand, I cut raw chicken in strips and saute it along with the onions.).
- Add chicken, seasonings and remaining ingredients (except tortillas and toppings).
- Cook over medium high heat, till ingredients are combined and liquid cooks down - about 5-10 minutes.
- This timing of the cooking is flexible, depending on how much seasoning you add, how much liquid is in your beans, if you add tomato sauce, etc. I make it spicy and just wet enough that it's not dried out, but not watery or gloppy.
- Adjust seasonings, salt to taste. (For me, it's often at this point when I decide if I want to add the taste of tomato sauce.).
- Serve in flour tortillas with your favorite toppings.
Nutrition Facts : Calories 278.4, Fat 8.2, SaturatedFat 1.3, Cholesterol 37.8, Sodium 228.8, Carbohydrate 31.9, Fiber 9.8, Sugar 2.9, Protein 21.9
CHICKEN CASSEROLE WITH BLACK BEANS, CORN, AND SALSA
Steps:
- Gather the ingredients.
- Heat oven to 350 F. Lightly grease a 2-quart casserole dish or spray it with cooking cooking spray.
- Season chicken with salt and pepper.
- Combine drained beans, corn, 1 cup of the salsa, chile peppers (if using), and half of the cilantro. Put mixture into prepared baking dish.
- Arrange chicken over bean and corn mixture, then spoon remaining salsa over chicken. Sprinkle with remaining cilantro and top evenly with cheese.
- Cover tightly with foil and bake for 30 minutes. Remove foil and continue baking for 10 minutes or until chicken is tender and juices run clear.
Nutrition Facts : Calories 639 kcal, Carbohydrate 55 g, Cholesterol 144 mg, Fiber 15 g, Protein 62 g, SaturatedFat 10 g, Sodium 1968 mg, Sugar 12 g, Fat 21 g, ServingSize 4 servings, UnsaturatedFat 0 g
More about "soft tacos with chicken and tomato corn salsa food"
SEARED CHICKEN TACOS WITH STREET CORN SALSA - FOOD
From thedefineddish.com
5/5 (9)Estimated Reading Time 4 minsServings 4
- Place the corn and jalapeño on a sheet pan. Drizzle with 2 tablespoons of olive oil and toss to coat evenly. Slide the corn and jalapeño to one side of the sheet pan, making room for the onions. Place the red onion on the sheet pan and drizzle with the remaining 1 tablespoon of olive oil. Season with salt and pepper.
- Transfer to the oven and roast until onions are tender, about 10 minutes. Remove the onions from the sheet pan and set aside. Flip the corn and jalapeño so that they will cook evenly and return the sheet pan to the oven and roast until jalapeño is charred on all sides, about 5 more minutes. Remove the jalapeño and set aside. Turn the oven on broil and place the corn back into the oven on the top rack. Finish the corn under the broiler until a nice char has formed, about 2 minutes, watching carefully so it doesn't burn!
CHICKEN TACOS WITH CORN SALSA RECIPE | MYRECIPES
From myrecipes.com
Servings 4Calories 549 per servingTotal Time 16 mins
- In a small bowl, combine chili and garlic powders, 1/2 tsp salt and 1/4 tsp pepper. Drizzle chicken with 1 Tbsp olive oil and rub with spice blend. Drizzle corn with remaining 1 Tbsp olive oil; season with salt and pepper. Grill corn until lightly charred, 5 to 6 minutes, turning twice. Remove to a plate. Grill chicken until cooked through, 9 to 10 minutes, flipping once. Slice chicken into strips.
- Once corn has cooled slightly, slice of kernels and stir into bean-tomato mixture. Taste and season with salt and pepper.
SOFT TACOS WITH CHICKEN AND TOMATO-CORN SALSA - GOOD …
From goodlifeeats.com
Cuisine MexicanTotal Time 2 hrs 20 minsCategory Main DishCalories 362 per serving
- Put all marinade ingredients in a food processor and blend until smooth. Pour over chicken in a resealable plastic bag and let marinade in the refrigerator for at least 2 hours, or up to overnight.
- Preheat the grill. Toss together the tomatoes, minced jalapeño, cilantro, and onion. Season to taste with salt, and add 1 tablespoon fresh lime juice.
- Rub corn with butter and sprinkle with salt and pepper. Wrap in foil and put on the grill, turning every 4 minutes. Grill until tender, golden, and slightly browned.
- Remove chicken from the marinade and grill over medium-high heat until a thermometer reads 160 degrees F. Remove chicken from the grill, wrap in foil and allow to rest for 5-10 minutes before cutting into strips.
CHICKEN TACOS WITH CORN AND BLACK BEANS RECIPE - CDKITCHEN
From cdkitchen.com
Servings 4Calories 464 per servingTotal Time 29 mins
TOMATO AND CORN SALSA RECIPE - RECIPETIPS.COM
From recipetips.com
5/5 (4)
SOFT TACOS WITH CHICKEN AND TOMATO-CORN SALSA | LOVE AND ...
From loveandoliveoil.com
Estimated Reading Time 3 mins
GRILLED CHICKEN TACOS WITH CORN POBLANO SALSA - THE ...
From thecompletesavorist.com
5/5 (1)Category Dinner/GrillingCuisine MexicanTotal Time 35 mins
- In a zip seal bag, add the trimmed chicken thighs, roughly chopped cilantro, fresh juices, and spices; seal and shake vigorously, taking care that all the chicken is coated in the reddened juice.
CHICKEN CAROB MOLE WITH SOFT TACOS AND CHERRY TOMATO SALSA ...
From australiancarobs.com
Cuisine MexicanCategory Main CourseServings 6Estimated Reading Time 1 min
- Heat 2 tablespoons oil in a large saute pan over a medium-high heat. Add chicken and brown on all sides, remove from pan and place on a plate until required. Reduce heat to low.
- Add remaining oil to pan with onion, garlic, chillies, spices and carob powder, stirring until well combined. Cover and cook for 10 minutes or until onion is tender.
- Add stock, almond butter, tomatoes, chipotle chillies and oregano, stirring until combined. Return chicken to the pan, cover and cook for 15 minutes or until chicken is cooked through. Remove chicken from pan and place on a plate to cool for 5 minutes before using two forks shred.
- Meanwhile using a stick blender puree sauce until smooth. Add carob syrup and season with salt and pepper, stirring to combine. Return chicken to sauce, stirring until well-coated.
CHICKEN SOFT TACOS WITH BLACK BEAN AND CORN SALSA
From unclejerryskitchen.com
Cuisine AmericanTotal Time 45 minsCategory Chicken RecipesCalories 438 per serving
- Place chopped onion in a medium bowl. Rinse and drain the black beans and corn. Add beans and corn to the bowl. Chop cilantro and add to bowl. Pour over the juice of two lemons (or 4 limes for a milder salsa) and add salt, pepper and cumin to taste. Stir well to combine, cover and refrigerate for at least 30 minutes.
- Heat oven to 350 degrees. Arrange chicken thighs on a baking sheet or on a rack placed on a baking sheet. Brush liberally with brown sugar and mustard mixture. Bake for 30 to 35 minutes or until just cooked through.
HOW TO MAKE THE BEST CORN SALSA - FOODIECRUSH.COM
From foodiecrush.com
5/5 (17)Total Time 25 minsCategory AppetizerCalories 89 per serving
- If grilling corn, simply cook it in the husk on a hot grill. I suggest keeping the corn in its husks to steam as it cooks. Close the lid, turn the corn every five minutes or so, for around 15-20 minutes. Remove the husks and silk and set aside to cool.
- Cut the kernels from the cooled grilled corn cobs, or thaw and rinse the frozen corn kernels and drain well. Add the corn to a medium size bowl with the black beans, tomato, red onion, jalapeño and cilantro. Drizzle with the lime juice, canola oil, ground cumin and kosher salt. Toss to coat. Eat with chips or tacos, or spoon over chicken or steaks.
CHICKEN TACOS WITH FRESH CORN SALSA RECIPE - RECIPES.NET
From recipes.net
5/5 Total Time 55 minsCategory WrapsCalories 509 per serving
CHICKEN SOFT TACOS WITH CORN SALSA - LIVE NATURALLY MAGAZINE
From livenaturallymagazine.com
Cuisine MexicanTotal Time 25 minsCategory DinnerCalories 701 per serving
SLOW COOKER CHICKEN TACOS WITH CORN SALSA - ECLECTIC RECIPES
From eclecticrecipes.com
5/5 (1)Total Time 8 hrs 20 minsServings 4
CHICKEN SOFT TACOS RECIPE: HOW TO MAKE IT
From stage.tasteofhome.com
Cuisine North America, MexicanCategory DinnerServings 5Total Time 5 hrs 30 mins
PORK AND CHARRED CORN CHIMICHURRI TACOS RECIPE | HELLOFRESH
From hellofresh.com
Cuisine MexicanCalories 1050 per servingTotal Time 35 mins
CHICKEN & PINEAPPLE SOFT TACOS - COOKING CIRCLE
From cookingcircle.com
Servings 4Total Time 25 minsCategory 30 Mins or Less
MORE DUDE FOOD. SOFT CHICKEN TACOS WITH ROASTED CORN SALSA ...
From thepaddingtonfoodie.com
SOFT CORN TACOS - RECIPES | COOKS.COM
From cooks.com
SOFT TACOS WITH CHICKEN AND TOMATO CORN SALSA BEST RECIPES
From cookingtoday.net
CHIPOTLE - (3) CHICKEN TACOS - FLOUR TORTILLA, TOMATO ...
From badges.myfitnesspal.com
BAKED CHICKEN TACOS · EASY FAMILY RECIPES
From easyfamilyrecipes.com
10 BEST CORN TORTILLA SOFT TACOS RECIPES | YUMMLY
From yummly.com
CHICKEN AND BLACK BEAN SOFT TACOS RECIPE - FOOD NEWS
From foodnewsnews.com
CHIPOTLE - CHICKEN TACOS (SOFT CORN TORTILLA, TOMATO SALSA ...
From myfitnesspal.com
SOFT TACOS DELIVERY IN HARRISBURG, PA - GABRIEL'S PIZZA
From gabrielspizzaharrisburg.com
SOFT TACOS WITH CHICKEN AND TOMATO-CORN SALSA
From poultryrecipes.co.in
SOFT TACOS WITH CHICKEN AND TOMATO-CORN SALSA | LOVE AND ...
From pinterest.com
CHIPOTLE - 3 CHICKEN SOFT TACOS (CORN TORTILLA, TOMATO ...
From myfitnesspal.com
SOFT TACOS WITH CHICKEN AND TOMATO-CORN SALSA - MASTERCOOK
From mastercook.com
CHICKEN TACOS WITH CORN SALSA RECIPE - EASY RECIPES
From recipegoulash.com
CHICKEN SOFT TACOS - CECELIASGOODSTUFF.COM
From ceceliasgoodstuff.com
SOFT TACOS | ZAMBRERO | FEEL GOOD MEX
From zambrero.com
SOFT TACOS WITH CHICKEN AND TOMATO-CORN SALSA – SLOPPY ...
From sloppydrunkanddelicious.wordpress.com
SOFT TACOS WITH CHICKEN AND TOMATO-CORN SALSA | LOVE AND ...
From pinterest.com
SOFT TACOS WITH CHICKEN AND TOMATO CORN SALSA
From tfrecipes.com
10 BEST MEXICAN SOFT TACOS RECIPES - YUMMLY
TACO CHICKEN CORN SALSA - COOKEATSHARE
From cookeatshare.com
CHIPOTLE - SOFT CHICKEN TACO WITH TOMATO SALSA AND CORN ...
From badges.myfitnesspal.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