Summer Fresh Chicken Tacos Food

SUMMER-FRESH CHICKEN TACOS

Steps:

• Heat taco shells as directed on package.
• Meanwhile, in 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat until hot. Cook chicken in oil about 6 minutes, stirring occasionally, until no longer pink in center. Remove chicken from skillet, and keep warm.
• In same skillet, heat remaining 1 tablespoon oil until hot. Cook onion in oil about 4 minutes, stirring occasionally, until tender. Stir in garlic, jalapeño chili, cumin, chili powder and salt. Cook 1 minute, stirring constantly. Return chicken to skillet. Stir in tomatoes. Cook about 2 minutes, stirring occasionally, until hot.
• To serve, place 1/4 cup shredded lettuce in each taco shell; divide chicken mixture among shells. Top with cheese and cilantro.

EASY CHICKEN TACOS

Steps:

• In a small bowl, combine chili powder, cumin, paprika, oregano, garlic powder, 1 teaspoon salt and 1/2 teaspoon pepper. Season chicken with chili powder mixture. Heat canola oil in a large skillet over medium high heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side. Let cool before dicing into bite-size pieces. Serve chicken in tortillas, topped with pico de gallo, avocado, cilantro and lime.

SUMMERTIME CHICKEN TACOS

Steps:

• In a large resealable plastic bag, combine the first eight ingredients; add chicken. Seal bag and turn to coat. Refrigerate for 8 hours or overnight, turning occasionally. , Drain chicken, discarding marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, uncovered, over medium heat for 5-7 minutes on each side or until a thermometer reads 170°. Cut into thin strips; serve in tortilla or taco shells with desired toppings.

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.

SUMMERTIME CHICKEN TACOS

Steps:

• In a large resealable plastic bag or shallow glass container, combine the first eight ingredients. Add chicken and turn to coat. Seal or cover and refrigerate 8 hours or overnight, turning occasionally.
• Drain and discard marinade. Grill chicken, uncovered, over medium heat for 5-7 minutes on each side or until juices run clear.
• Cut into thin strips; serve in tortilla or taco shells with desired toppings.

CRISPY CHICKEN TACOS

Steps:

• Preheat oven to 425°F. In a shallow baking dish, season chicken with salt and pepper; roast until a thermometer inserted in thickest parts (not touching bones) registers 160°, 40 to 45 minutes. Let cool slightly. Remove skins and bones (reserving skins); chop meat into bite-size pieces. Toss tomatoes with onion, jalapeño, and lime juice; season with salt.
• Heat about 1/2 inch oil in a small skillet over medium until shimmering. One at a time, fry tortillas until golden, about 15 to 20 seconds a side. (They should be crisp around the edges but still pliable.) Transfer to paper towels; season with salt.
• Fry reserved skins in oil, a few pieces at a time, until golden, about 1 minute per batch. Transfer to paper towels (they will continue to crisp). Once cool, roughly chop into small cracklings. Fill tortillas with chicken, cracklings, pico de gallo, and lettuce; fold and serve.