SHREDDED CHICKEN TACOS RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, chili powder, ground cumin, pepper, garlic, salsa, tortilla, pico de gallo, guacamole, sour cream
Provided by Tiffany Lo
Categories Lunch
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place chicken breasts inside the Instant Pot.
- Add the chili powder, ground cumin, pepper, and garlic and toss until the chicken is coated on both sides. Add the salsa.
- Seal the lid in place until you hear the beep. Tip: Closing the lid can be tricky. Have the pressure knob at 11 o'clock and turn right.
- Press "Poultry" and set time to 13 minutes. Set pressure knob to "Sealing".
- Steam will release and the screen will say "On" before it starts counting down.
- Once the timer goes off, carefully turn the pressure knob to "Venting". Let all of the stream release before opening the lid.
- Shred the chicken with two forks.
- Serve with tortillas, pico de gallo, guacamole, sour cream, or other desired toppings.
- Enjoy!
Nutrition Facts : Calories 223 calories, Carbohydrate 8 grams, Fat 4 grams, Fiber 2 grams, Protein 36 grams, Sugar 4 grams
SLOW COOKER SHREDDED CHICKEN TACOS RECIPE BY TASTY
Everyone's on a different diet nowadays, from Paleo and Whole30 to the ever-popular Keto, everyone's got their thing. But that doesn't mean your dining choices have to end! Our slow cooker shredded tacos are perfect for a variety of lifestyles. The best part? We even tell you how to store your leftovers so you can enjoy this whenever the craving strikes. Future You will thank you every time!
Provided by Tasty
Categories Dinner
Yield 11 servings
Number Of Ingredients 7
Steps:
- In your slow cooker, mix the salsa, lime juice, taco seasoning, and cilantro.
- Salt and pepper the chicken to taste, then mix into the sauce. Cover and cook on high for four hours or low for seven to eight hours.
- Remove the chicken, shred with two forks, and return to the slow cooker and stir.
- Freeze leftovers in an airtight bag for up to six months!
- Enjoy!
Nutrition Facts : Calories 227 calories, Carbohydrate 5 grams, Fat 4 grams, Fiber 1 gram, Protein 38 grams, Sugar 2 grams
CHICKEN FAJITA TACOS RECIPE BY TASTY
Here's what you need: shredded chicken, red bell pepper, yellow bell pepper, green bell pepper, white onion, olive oil, chili powder, cumin, salt, black pepper, corn tortillas, sour cream
Provided by Joey Firoben
Categories Lunch
Yield 4 tacos
Number Of Ingredients 12
Steps:
- In a large, nonstick skillet, heat the olive oil over medium heat.
- Toss in the onions, bell peppers, salt, chili powder, cumin, and black pepper, and sauté until the onions and peppers have softened.
- Add in the shredded chicken and toss until everything in the pan is evenly coated and warmed through.
- Pour the chicken mixture into a large serving bowl .
- Toast the tortillas in the seasoned pan, about 3 minutes per side.
- Divide the mixture evenly between tortillas, top with a drizzle of sour cream, and serve.
- Enjoy!
Nutrition Facts : Calories 282 calories, Carbohydrate 22 grams, Fat 11 grams, Fiber 3 grams, Protein 25 grams, Sugar 6 grams
TASTY CHICKEN TACOS
This was a recipe adoptee that I had been playing with and had a very good friend work on and she made some changes that I am very happy with! ;) Let me know what you think. I hope you enjoy it. :)
Provided by OzMan
Categories Chicken
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- In a large sauce pan, combine first 9 ingredients and bring to a boil. Cover chicken and reduce heat to simmering. Simmer approximately 20 minutes or until liquid is absorbed. Remove from heat and squeeze in the juice of 1/2 lime.
- Heat tortillas and keep warm in foil.
- Put two tablespoons of the chicken mixture and one tablespoon of grated cheese in each tortilla.
- Serve with option of lettuce, tomato, sour cream or guacamole and extra salsa as desired.
Nutrition Facts : Calories 407.6, Fat 15.9, SaturatedFat 6.4, Cholesterol 72.3, Sodium 1022.7, Carbohydrate 37.3, Fiber 3.5, Sugar 4.2, Protein 28.6
CHICKEN KATSU TACOS RECIPE BY TASTY
These chicken katsu tacos are easy to whip up in 30 minutes and are packed with flavor. You'll love the crispy chicken paired with the tangy Tonkatsu sauce and crunchy cabbage slaw.
Provided by Katie Aubin
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Make the chicken: Fill a heavy-bottomed, high-sided skillet with about ½ inch (1 ¼ cm) of vegetable oil. Heat over medium heat until the oil reaches 350°F (180°C).
- Place the chicken thighs on a cutting board and cover with plastic wrap. Pound the chicken with the flat side of a meat tenderizer until all of the thighs are between ¼ in (6 ml) and ⅓ inch (8 ml) thick.
- On the cutting board, season the flattened chicken on both sides with the salt.
- Add the panko, eggs, and flour to 3 separate shallow bowls.
- Coat each piece of chicken in the flour, shaking off any excess, then in the egg, then in the panko. Gently press the panko into the chicken to ensure a thick, even coating.
- Working in batches, carefully fry the chicken in the hot oil for about 2 minutes per side, until golden brown and cooked through. Set on paper towels to drain and immediately season lightly with salt.
- Make the tonkatsu sauce: In a small bowl, mix together the ketchup, sugar, and Worcestershire sauce. Set aside.
- Make the cabbage slaw: In a medium bowl, toss the cabbage, mayonnaise, vinegar, and salt until well coated. Season with additional salt if needed. Set aside.
- Wrap the tortillas in a damp kitchen towel and microwave for 30 seconds.
- Slice the chicken thighs into ⅓-inch (8 ml) thick pieces. Place about half of a thigh worth of meat onto a flour tortilla. Top with about ¼ cup (25 G) of cabbage slaw, a drizzle of tonkatsu sauce, sesame seeds, scallions, and cilantro. Repeat with remaining chicken to make 8 tacos total. Serve with lime wedges alongside.
- Enjoy!
SHREDDED CHICKEN TACOS
Tinga de Pollo Recipe: For an easy, delicious taco night, try these Shredded Chicken Tacos. The chicken filling, also known as Tinga de Pollo in Mexico - especially the Puebla region - is made by slowly cooking chicken breasts in a seasoned tomato-and-chile-sauce to make them super tender and extra tasty. Wrap the chicken tinga filling in warm corn tortillas and sprinkle on your favorite toppings for an easy, fun taco night.
Provided by Food Network
Time 50m
Yield 4 servings
Number Of Ingredients 15
Steps:
- 1. 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.
CHICKEN AND WAFFLE TACOS RECIPE BY TASTY
Here's what you need: chicken tenders, buttermilk, kosher salt, McCormick® Smoked Paprika, McCormick® chili powder, McCormick® Onion Powder, McCormick® Garlic Powder, vegetable oil, all purpose flour, cornstarch, baking powder, freshly ground black pepper, large eggs, milk, Frank's® RedHot® Sauce, shredded red cabbage, shredded green cabbage, maple syrup, apple cider vinegar, kosher salt, freshly ground black pepper, red pepper flakes, waffle mix, water, unsalted butter, scallion, maple syrup
Provided by Frank's RedHot
Categories Lunch
Yield 8 tacos
Number Of Ingredients 27
Steps:
- Marinate the chicken: In a medium bowl, combine the chicken tenders, buttermilk, 1 tablespoon salt, McCormick® Smoked Paprika, McCormick® Chili Powder, 1 tablespoon McCormick® Onion Powder, and 1 tablespoon McCormick® Garlic Powder. Mix until the chicken is well coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, up to overnight.
- Make the slaw: In a medium bowl, toss together the red and green cabbage, maple syrup, apple cider vinegar, salt, black pepper, and red pepper flakes. Cover the bowl and refrigerate for 30-60 minutes.
- Make the waffles: Preheat a waffle iron according to the manufacturer's instructions. Preheat the oven to 200°F (95°C).
- In a medium bowl, whisk together the waffle mix, water, and melted butter until smooth.
- Ladle the batter into the waffle iron and cook until golden brown. Remove and cut the waffle in half. Repeat with the remaining batter; you should have 4 full waffles. Keep warm in the oven until ready to serve.
- Fry the chicken: Fill a medium pot halfway with vegetable oil. Heat over medium heat until the temperature reaches 350°F (180°C).
- In a medium bowl, whisk together the remaining 2 teaspoons salt, 2 teaspoons McCormick® Onion Powder, 2 teaspoons McCormick® Garlic Powder, the flour, cornstarch, baking powder, and black pepper.
- In a separate medium bowl, whisk together the eggs and milk until smooth.
- Remove the marinated chicken from the refrigerator. Toss the tenders in the flour mixture until fully coated. Coat in the egg mixture, then again in the flour mixture.
- Working in batches to avoid overcrowding the pot, fry the chicken in the hot oil until golden brown and the internal temperature reaches 165°F (75°C), about 8 minutes. Transfer to a paper towel-lined plate to drain.
- Add the Frank's® RedHot® sauce to a medium bowl. Toss the chicken in the sauce until fully coated.
- Assemble the tacos: Place a chicken tender on a waffle half. Top with the slaw, green onions, and a drizzle of maple syrup. Secure with a skewer, then repeat with the remaining ingredients. Serve warm.
- Enjoy!
Nutrition Facts : Calories 785 calories, Carbohydrate 83 grams, Fat 15 grams, Fiber 9 grams, Protein 73 grams, Sugar 17 grams
QUICK AND EASY CHICKEN TACOS
This is a great way to use leftover chicken. Leftover chicken taco meat is great for taco salads the next day. Adapted from Simply Simpatico cookbook
Provided by ellie_
Categories Chicken
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a large skillet, saute green onion in oil over medium heat (5 minutes) or until tender.
- Stir in chicken, salsa, green chilies and salt (if using) and cook for 10 minutes and bring to a simmer.
- Prepare taco shells according to package directions (we heat them in the microwave for about one minute).
- To serve: either place taco shells, chicken taco meat and garnishes in seperate bowls and let everyone make own tacos or place two tablespoons chicken taco meat in taco shell and top with shredded cheese and garnish with optional garnishes as desired.
QUICK N' TASTY CHICKEN TACOS
This is a tasty taco recipe developed to use cold, leftover chicken. Light and fresh-tasting. If you want a more traditional taco, you could heat up the chicken, but I like the chicken best at room temperature or slightly cool. This will make more salsa than you need for the tacos, but it's great with tortilla or pita crisps to snack on.
Provided by evelynathens
Categories Lunch/Snacks
Time 15m
Yield 4 tacos, 2-4 serving(s)
Number Of Ingredients 18
Steps:
- Combine the chicken, lemon juice, chili powder, cumin and oregano in a small bowl.
- Make sure the spices mix into all the chicken. Cover and place in refrigerator until ready to assemble your tacos.
- Make Pineapple-Jalapeño Salsa: Combine all the salsa ingredients in a bowl.
- Note: I cut the cherry tomatoes in half and give them a gentle squeeze to get rid of excess juice and seeds, then chop them up.
- Assemble Tacos: Fill the taco shells with chicken and salsa. Top with your favourite taco fixings.
- Lean over plate. Take a big bite. Doesn't that taste good?
Nutrition Facts : Calories 344.3, Fat 12.7, SaturatedFat 3.6, Cholesterol 78.8, Sodium 272.5, Carbohydrate 28.1, Fiber 3.3, Sugar 7.5, Protein 29.3
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