Chicken And Kiwi Tacos Recipes

Steps:

• For the marinade: Pulse the chipotles and adobo sauce, orange juice, cider vinegar, dark brown sugar, oil and 1/2 teaspoon salt in a mini-food processor or blender until smooth and emulsified. Reserve 1/3 cup of the marinade and set aside. Place the chicken and steak in separate large resealable plastic bags, divide the remaining marinade between the bags and toss the meats to coat. Seal the bags and refrigerate for 1 hour.
• For the corn salsa: Prepare a grill for medium-high heat. Lightly oil the grill grates. Brush the corn cobs evenly with 2 tablespoons vegetable oil and sprinkle ears with 1/2 teaspoon salt and a few grinds of pepper. Grill, turning occasionally, until the kernels are cooked through and charred in spots, 10 to 15 minutes. Set aside to cool slightly; keep the grill heat at medium-high.
• Whisk the mayonnaise, lime zest, lime juice, and Parmesan in a large bowl until combined. Cut off the corn kernels with a paring knife and stir into the mayonnaise mixture. Mix in the cilantro and set aside.
• For the taco bar: Transfer the chicken and steak to a rimmed baking sheet and sprinkle with 1 teaspoon salt . Wrap the tortillas in foil and set to the side on the heated grill to warm while you cook the meat.
• Arrange the chicken and steak on the grill, brush the tops with some of the reserved marinade and cook 5 minutes. Flip, and cook until the chicken is cooked through and the steak is medium-rare, another 5 minutes for thinner pieces, and 7 to 8 for thicker. Right before you take the chicken and steak off the grill, brush with the reserved marinade, flip, and cook to caramelize the marinade, about 1 more minute. Transfer the chicken and steak to a cutting board and let rest 5 minutes before slicing. Roughly chop the chicken into 1-inch chunks and slice the steak across the grain. Serve immediately with the tortillas, corn salsa, Monterey Jack, avocados, limes, radishes and salsa.

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!

Steps:

• Preheat a grill or grill pan over medium-high heat. Toss the plums, nectarines, onions and jalapenos with 1 tablespoon of the oil and 1/2 teaspoon salt in a bowl. Toss the chicken with the chipotle powder, oregano, 3/4 teaspoon salt and the remaining tablespoon oil.
• Grill the fruit mixture, turning occasionally, until the fruit is slightly softened and charred in places and the onions are slightly charred and crisp-tender, 5 to 7 minutes. Transfer to a bowl. Grill the chicken, turning once, until just cooked through, 7 to 8 minutes per side, and then transfer to a cutting board.
• Place the jalapeno and half of the onions in a blender with 2 tablespoons water and blend until smooth. Add about two-thirds of the fruit to the blender and pulse until slightly chunky. Transfer the salsa to a bowl and stir in the cilantro.
• Chop the chicken and the remaining fruit and onions into bite-size pieces. Serve the chicken and fruit mixture in the tortillas topped with the salsa, shredded lettuce and cilantro sprigs.

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!

Steps:

• Place cucumber slices in a colander in the sink. Sprinkle salt on top and toss to coat. Allow to sit for 20 minutes. Rinse cucumber slices very well with cold water; drain.
• Mix rice vinegar, 1 tablespoon soy sauce, 2 teaspoons sugar, and sesame oil together in a bowl. Add cucumber slices and sesame seeds. Toss gently and transfer to the refrigerator.
• Whisk 3 tablespoons soy sauce, mirin, sake, and 2 tablespoons sugar in a small bowl to make teriyaki sauce.
• Heat oil in a large skillet over medium-high heat. Prick chicken skin all over with a fork; place skin-side down in the hot oil. Cook until the skin is golden brown, about 12 minutes. Flip and continue cooking until second side is browned, about 7 minutes.
• Reduce heat to medium; pour teriyaki sauce over chicken. Cook until sauce thickens, about 2 minutes. Remove from heat. Cover and let rest for 5 minutes. Slice chicken into strips and place in a bowl; add teriyaki sauce from the skillet and toss to coat.
• Toast corn tortillas in a large, dry skillet over medium-high heat until crisp and slightly blackened around the edges, 1 to 2 minutes per side. Wrap in a dish towel to keep warm.
• Mix sour cream and sriracha sauce together in a small bowl.
• Divide teriyaki chicken among tortillas. Drizzle sour cream-sriracha mixture over chicken. Top with cucumber salad, scallions, and black sesame seeds.

Steps:

• In large saucepan bring chicken broth to boil.
• Add chicken breasts & simmer 10 minutes, skimming off any scum that rises to top.
• Add celery & leek & simmer another 10 minutes.
• Remove chicken from broth & keep warm [Broth can be strained & reserved for some other use.].
• Arrange kiwifruit in fan-shaped pattern on serving dish.
• Zest half of orange & sprinkle over kiwifruit.
• Juice orange & lemon into small bowl.
• Heat butter in small saucepan & add sugar, stirring until sugar is melted & begins to turn dark, about 5 minutes.
• Add orange & lemon juices, stirring until incorporated.
• Boil until sauce is recuded to about 2 tablespoons.
• Stir in salt & cayenne pepper.
• Slice ckicken into thin strips, & place on top of kiwifruit.
• Top with sauce & serve.

Steps:

• Combine cumin, salt, and red pepper in a small bowl.
• Brush chicken breasts with oil.
• Rub brushed chicken breasts with cumin mixture.
• Place each breast half between 2 pieces of plastic wrap; gently pound with a meat mallet to 1/2 inch thickness.
• Place chicken on the lightly oiled rack of an uncovered grill directly over medium-high heat.
• Grill for 6 to 8 minutes or until an instant-read thermometer registers 170 degree F and juices run clear, turning once.
• Remove chicken; set aside until cool enough to handle.
• Meanwhile, if using purchased taco shells heat shells according to the package directions.
• Cut chicken into thin strips and arrange in taco shells. Top with lettuce and cheese. Toss together chopped kiwifruit, tomato, and lime or lemon juice in a small bowl.
• Sprinkle atop tacos.
• Makes 6 tacos.
• Nutritional facts per serving-.
• calories: 170, total fat: 7g, saturated fat: 3g, cholesterol: 30mg, sodium: 219mg, carbohydrate: 13g, fiber: 2g, protein: 13g, vitamin C: 51%, calcium: 11%, iron: 5%.