Street Chicken Tacos Earls Calories Food

GOTTA HAVE 'EM ANCHO CHICKEN STREET TACOS

Steps:

• Chicken: combine the lime juice, pineapple juice, oil, ancho chili powder, garlic powder, ground cumin, and salt in a large bowl. Add the chicken breasts (or thighs) and allow the chicken to marinate for 20-30 minutes covered in the refrigerator. When ready to cook, heat a large skillet over medium high heat. Add the chicken to the skillet and discard any remaining marinade. Cook the chicken for 6-11 minutes or until chicken cooks all the way through. Remove chicken to a cutting board and let rest 10 minutes before dicing.
• Assemble: Top tortillas with diced chicken and add your favorite taco toppings!

MEXICAN STREET TACOS

Steps:

• Make the slaw: In a small bowl, whisk together the avocado oil mayo, lime juice, and chipotle chili powder, then toss the kale with the chipotle lime dressing until it is fully coated.
• Make the chicken filling: Heat the butter in a large skillet over medium-high heat. Once melted, add the chicken and corn and cook for 2 minutes to warm through.
• Add the lime juice, chili powder, garlic powder, paprika, and salt and toss to coat the chicken. Sauté for 3 to 4 minutes, until the chicken is slightly browned.
• Place a small skillet over medium-high heat. Once hot, put one tortilla in the pan at a time and warm for 30 seconds per side, until the tortilla is pliable and begins to brown slightly. To keep the tortillas warm while you are heating the remaining ones, you can wrap them in a kitchen towel.
• To assemble the tacos, add the chicken and kale slaw to a warmed tortilla and garnish with Cotija cheese. Serve with lime wedges.

SHREDDED CHICKEN STREET TACOS

Steps:

• In a large bowl combine olive oil with minced garlic, spices, and salt. Add chicken thighs and toss until chicken is evenly coated in spice mixture.
• To cook on the stovetop: Preheat cast iron or heavy-bottom skillet over medium high heat. Add 1 tablespoon vegetable oil and coat bottom of the pan. Cook chicken 4-5 minutes on each side until well-browned and completely cooked through.
• To cook on the grill: Preheat grill to medium high heat. Cook chicken 4-5 minutes on each side until well-browned and completely cooked through.
• Let cooked chicken rest for a few minutes, then shred with two forks or an electric mixer.
• Serve with warmed tortillas and desired toppings.
• Store leftover chicken in the fridge for up to 1 week.

SHREDDED CHICKEN STREET TACOS

Steps:

• Preheat oven to 375 degrees.
• Wash chicken thighs and slice into tenders and place in a bowl. Set aside.
• Combine paprika, cumin, salt, pepper, cayenne, and chipotle.
• Mix spices with olive oil, onions and garlic.
• Pour spice/oil mixture over the chicken tenders and mix together thoroughly,
• Spread on a baking sheet in a single layer.
• Place chicken in the oven for 20 to 25 minutes, or until completely cooked.
• Remove chicken from oven, and place in a large bowl.
• Using a hand mixer, shred chicken (this actually works).
• Warm tortillas in a hot skillet for a few seconds on each side, until they kind of bubble up and are hot.
• Fill each tortilla (FYI--I like to layer my tortillas 2-3, because then they don't fall apart) with chicken, a small amount of lettuce, onions, avocado, jalapenos, and a squeeze of lime.

CHICKEN STREET TACOS

Steps:

• Combine chicken, cumin, oregano, lime juice, orange juice, garlic, and olive oil in a bowl. Marinate at least 1 hour or up to 4 hours.
• Grill chicken over medium heat until no pink remains, about 4 minutes per side.
• Once cooked, remove chicken and rest 3 minutes. Chop into ½" cubes.
• Meanwhile, warm tortillas in the microwave or on a skillet. Top tortillas with chicken and toppings as desired.

GRILLED CAJUN CHICKEN SANDWICH

Steps:

• Rinse chicken; pat dry.
• Place each breast, boned side up, between 2 pieces of plastic wrap.
• Working from center to edges, pound lightly with the flat side of a mallet until chicken is just less than 1/2 inch thick.
• Brush with oil; sprinkle with Cajun seasoning.
• Grill or broil as directed.
• Spread buns with Thousand Island salad dressing mixed with a few dashes bottled hot pepper sauce.
• Top with roasted or fresh red sweet pepper strips, lettuce, and bun tops.
• Makes 4 servings.
• To cook by direct grill method: Arrange chicken on a grill rack.
• Grill, uncovered, directly over medium coals for 12 to 15 minutes or until no pink remains, turning once.
• Add cheese the last 2 minutes of grilling.
• To broil: Arrange the chicken on an unheated broiler pan.
• Broil 4 to 5 inches from heat for 8 to 10 minutes or until no pink remains, turning once.
• Add cheese the last minute of cooking.

STREET TACOS- AUTHENTIC MEXICAN NO CHEESE CHICKEN

Steps:

• The Meat:.
• Take all of the top ingredients and put in a crock pot for 1 hour on high, turn on low for 4 hours. Remove Cilantro and Tear up chicken with two forks.
• Heat the tortillas in light oil using cast iron skillet.
• Use two tortilla stacked and put a small circle of meat in the middle.
• Top with Cilantro, onions, pico de gallo. Squeeze of Lime.
• Serve immediately while hot.
• Can add some salsa choices to taste.
• Best served in the afternoons.
• NOTE: also can be served with a Corona and Lime, I used Chicken you can make this with Pork also.