Easy And Fast Soft Chicken Tacos Recipes

Steps:

• Heat chicken and salsa in saucepan on medium heat 3 min. or until heated through.
• Fill taco shells with chicken mixture; top with cheese and lettuce.

Steps:

• Place the chicken in a 4-qt. slow cooker. In a small bowl, combine the tomato sauce, chiles, onion, chili powder, Worcestershire sauce and garlic powder; pour over chicken. Cover and cook on low until chicken is tender and juices run clear, 5-6 hours., Remove the chicken. Shred meat with two forks and return to the slow cooker; heat through. Spoon 1/2 cup chicken mixture down the center of each tortilla. Top with cheese, salsa, lettuce, tomato and sour cream if desired; roll up.

Steps:

• Heat vegetable oil in a skillet over medium heat; cook and stir chicken, chili powder, cayenne pepper, salt, and black pepper together in the hot oil until chicken is heated through, about 10 minutes. Spoon chicken mixture onto each tortilla and top with pico de gallo and Mexican cheese blend.

Steps:

• Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 5 to 7 min. or until done.
• Add water, salsa and seasoning mix; stir. Bring to boil. Stir in rice; cover. Cook on low heat 5 min.
• Spoon chicken mixture evenly onto tortillas; sprinkle with cheese.

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.

Steps:

• Combine chicken, juice of 1 lime, 1 teaspoon cumin, 1 teaspoon garlic powder, and 1 teaspoon chipotle pepper in a bowl; allow to marinate for 10 minutes.
• Saute red bell peppers, onion, jalapeno peppers, juice of 1 lime, 1 teaspoon cumin, 1 teaspoon garlic powder, and 1 teaspoon chipotle pepper in a large non-stick skillet over medium-high heat until vegetables are tender yet crisp, about 5 minutes.
• Transfer chicken mixture to a separate non-stick skillet over medium-high heat; saute until chicken is no longer pink in the center, 5 to 10 minutes.
• Layer tortillas between paper towels on a microwave-safe plate; heat in microwave until warmed, 10 to 20 seconds.
• Spoon vegetables and chicken onto tortillas; top with cilantro and lime juice.

Steps:

• Remove chicken meat and make into bite size pieces, place in a 10-12" skillet.
• Add salsa to the chicken and simmer on low for 10-15 minutes.
• Place lettuce, tomatoes and sour cream into individual bowls and set aside.
• Place two tortillas in a brown lunch bag,.
• close tightly and microwave for 30 seconds.
• Place 2 tortillas on a plate and add ingredients in any order you like. There is no real way to make a taco.
• While the first person is making their tacos, heat the second person's tortillas, and so on. This way everyone's food is hot. If you have a tortilla warmer, that would work great.

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.

Steps:

• Remove skin and bones from chicken and discard.
• Tear chicken into bite-sized pieces.
• Place in a medium skillet with salsa verde and seasoning.
• Cook over medium heat for 5 minutes or until warmed.
• Spoon chicken into heated tortillas and top with beans and cheese.
• Serve with additional toppings if desired. (sour cream, cilantro, tomato, guacamole).

Steps:

• Mix rice, water and seasoning mix in 2-qt. microwaveable bowl; cover. Microwave on HIGH 6 min. Let stand 5 min.
• Stir in salsa and chicken strips; cover. Microwave on HIGH 1 min.
• Spoon 1/4 cup chicken mixture down center of each tortilla; sprinkle with 2 Tbsp. cheese. Fold in opposite sides of each tortilla to enclose filling. Microwave on HIGH 20 sec.
• Cut tortilla into 4 pieces to serve.

Steps:

• Prepare grill.
• Combine first 4 ingredients in a small bowl; rub spice mixture over chicken.
• Place chicken on grill rack coated with cooking spray; grill 10 minutes on each side or until done. Let stand 5 minutes; chop.
• Heat tortillas according to package directions. Divide chicken evenly among tortillas; top each tortilla with 2 tablespoons cabbage and 1 teaspoon cheese. Serve with sour cream, if desired.

Steps:

• Prepare your tacos/tortillas as directed on the packaging.
• Place your onions, green peppers, and oil into a non-stick pan/skillet on medium/medium-high heat and cook until the onions are soft. Add in the garlic and chopped roasted red peppers. Cook until the garlic is fragrant (don't let it burn).
• Move the veggies to the edge of the pan and place your ground chicken in the center. You'll want to keep breaking apart the meat as it cooks.
• In the meantime prepare your Taco sauce by combining in a small bowl your spices and corn starch. Then, add water and Tabasco sauce, stir well to combine.
• Just as the chicken finishes cooking (roughly 5-12 minutes) stir to combine all the veggies and the chicken together, breaking apart any large pieces of chicken. Add your sauce mixture and stir together. The sauce will thicken, coating the chicken mixture, add additional water/broth if needed one tablespoon at a time. Allow the sauce to cook through. Cover and set aside.
• Now you're ready to assemble your tacos. Spoon about 2-3 tablespoons of the meat mixture into your shells, top with cheese, guacamole, tomatoes, lettuce, and enjoy!

Steps:

• In a small bowl, mix the first six ingredients. Spread over flatbreads; top with chicken and, if desired, cilantro.

Steps:

• Preheat oven to 375 degrees; place tortillas on baking sheet.
• Heat oil in large skillet; add chicken; cook until no longer pink; add 2 T seasoning mix and 1T water; mix well Combine refried beans, remaining seasoning mix and remaining water in small bowl.
• Spread bean mixture evenly over each tortilla.
• Layer each with a drizzle of taco sauce.
• Top evenly with chicken mixture, cheese and desired toppings (chopped tomatoes, sliced green onions, etc.).
• Bake for 5-10 minutes or until cheese melts; fold each in half.