CHICKEN TACOS
This chicken tacos recipe is quick and easy--perfect for those nights when you don't have a lot of time for dinner preparations.
Provided by caliboo
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 8
Number Of Ingredients 14
Steps:
- In a large skillet over medium heat, combine chicken, lemonade, olive oil, lime juice, and Worcestershire sauce. Season with garlic powder, onion powder, and bay leaf. Simmer until chicken is no longer pink, and juices run clear, 15 to 20 minutes.
- Meanwhile, warm the tortillas in the oven or microwave until soft. When chicken is fully cooked, transfer to serving bowl. Place lettuce, tomatoes, cheese, salsa, and sour cream in serving dishes. Each person can create their own wrap, using their preferred ingredients.
Nutrition Facts : Calories 400.8 calories, Carbohydrate 30.3 g, Cholesterol 74.8 mg, Fat 20.7 g, Fiber 4.4 g, Protein 24.9 g, SaturatedFat 10.5 g, Sodium 435 mg, Sugar 7.7 g
EASY SHREDDED CHICKEN TACOS
This is a great recipe for easy shredded chicken tacos that I've been using for years. Great for a weeknight or a weekend meal!
Provided by SMJ0724
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 8
Number Of Ingredients 11
Steps:
- Mix water and taco seasoning in a large bowl. Add tomato sauce, vinegar, garlic, oregano, cumin, and sugar; mix well.
- Heat oil in a large skillet over medium-high heat. Add chicken and cook until golden brown, about 5 minutes per side. Add tomato sauce mixture and bring to a boil. Reduce heat to medium-low, cover, and simmer until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove chicken breasts from the pan and shred meat with 2 forks when cool enough to handle. Return shredded chicken to the pan with the tomato sauce. Cook and stir until chicken is coated with sauce and sauce reduces a bit, about 5 minutes.
- Transfer chicken and sauce to a serving bowl and spoon onto taco shells.
Nutrition Facts : Calories 244.3 calories, Carbohydrate 15.7 g, Cholesterol 58.5 mg, Fat 9 g, Fiber 1.7 g, Protein 24 g, SaturatedFat 1.8 g, Sodium 658.8 mg, Sugar 3.3 g
CHICKEN TACOS
Steps:
- Rub the marinade all over the chicken pieces. Place in a bowl, cover and refrigerate at least 1 hour or as long as overnight. Preheat the oven to 350/. Lift the chicken pieces from the marinade and transfer to a roasting pan. Roast for about 40 minutes, or until the meat easily pulls away from the bone. Set the chicken aside to cool and pour the cooking juices from the pan into a bowl or cup.
- Refrigerate the juices so that the fat rises to the top. When the chicken is cool, remove and discard the skin, if desired, and bones and cut or shred the meat into bitesized pieces. Refrigerate the chicken if you do not plan to use it right away. When you are ready to make the tacos, skim off and discard the fat which has risen from the cooking juices, and use the brown cooking liquid which remains to reheat the chicken in a low oven.
- Dip a corn tortilla in some water and shake off the excess. Toast one at a time in a nonstick pan over medium heat for about 1 minute on each side. Wrap in a towel to keep warm while you dip and heat the remaining tortillas.
- For each taco, stack 2 tortillas. Divide the warm chicken and place on top. Top with Salsa Fresca, sliced avocado, and chopped cilantro.
- Combine 1/3 cup of the orange juice, the achiote paste, jalapenos, garlic, peppercorns and salt in a blender or food processor. Puree until the peppercorns are completely crushed. Add the cilantro and the remaining 1/3 cup orange juice and puree until smooth.
- In large bowl combine all ingredients and stir until smooth. The dough should be slightly sticky and form a ball when pressed together. To test, flatten a small piece of dough between your palms. If the edges crack, add water to the dough, a tablespoon at a time, until a test piece does not crack.
- Divide the dough into 24 golf ball size pieces for tacos and 12 large balls for quesadillas. Place on a platter and cover with a damp towel. Line a tortilla press with 2 sheets of plastic cut from a plastic freezer bag or other heavy duty plastic bag.
- Heat a dry cast iron skillet, or non-stick pan until moderately hot. Flatten each ball of dough in the tortilla press, then remove the plastic from the top and, holding the tortilla with your fingertips, peel off the bottom sheet. Lay the tortillas one by one on the skillet and cook about 30 to 45 seconds per side, pressing the top of each tortilla with your fingertips to make it puff. Place the hot tortillas on a towel.
- When they are still warm but not hot, stack and wrap in a towel. Serve immediately or let cool, wrap well in plastic or a plastic bag and store in the refrigerator up to a week.
- In a mixing bowl combine all the ingredients. Stir and toss well. Store in a covered container in the refrigerator no more than 1 day.
EASY SLOW COOKER CHICKEN TACOS
So I heard of people making salsa chicken and I thought I would give it a try but add a few of my own twists to it. My whole family, even the 2-year-old, loved the tacos and we ate the leftovers at our very next meal. After the mixture is cooked, fill flour tortillas with it (hard shells are great, too), add shredded Cheddar cheese on the top, and shredded lettuce.
Provided by Lilliansmommy
Categories World Cuisine Recipes Latin American Mexican
Time 5h10m
Yield 8
Number Of Ingredients 9
Steps:
- Place chicken in a bowl and sprinkle with taco seasoning. Mix until coated and transfer into a slow cooker. Add salsa, cayenne pepper, chili powder, garlic powder, and salt; mix to combine.
- Cover and cook on Low until chicken is ready to shred, 4 to 5 hours. Remove chicken, shred with 2 forks, and return to the slow cooker.
- Break up the pineapple chunks and add them to the slow cooker with 1/4 cup of pineapple juice (or more to taste) and onion slices. Cook on Low until sauce is bubbling and fragrant, 1 to 2 hours.
Nutrition Facts : Calories 317.2 calories, Carbohydrate 44.3 g, Cholesterol 47.8 mg, Fat 8.3 g, Fiber 1.9 g, Protein 18.3 g, SaturatedFat 0.6 g, Sodium 941.7 mg, Sugar 11.6 g
EASY CHICKEN TINGA TACOS
I created this recipe one New Year's Eve when looking for an easy chicken tinga. This is always a big hit at my parties. The leftovers taste great and you can serve it the next day over rice, or anything really!
Provided by KristinaA
Time 6h15m
Yield 12
Number Of Ingredients 7
Steps:
- Rinse chicken breasts and pat dry. Lay in a slow cooker and sprinkle with garlic powder. Pour salsa over top and then picked carrots and jalapenos, plus all juices.
- Cook on Low until chicken is no longer pink in the center and the juices run clear, 6 to 7 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove chicken from the slow cooker and shred. Return shredded chicken to the slow cooker and sprinkle seasoned salt in. Mix around the chicken in the juices.
- Fill warmed tortillas with chicken mixture and top with sour cream.
Nutrition Facts : Calories 205.8 calories, Carbohydrate 17.4 g, Cholesterol 60.7 mg, Fat 4.1 g, Fiber 2.4 g, Protein 24.6 g, SaturatedFat 1.4 g, Sodium 412.7 mg, Sugar 4 g
SOFT CHICKEN TACOS
"I came up with this healthy chicken and bean filling for tacos since my husband needs to watch his cholesterol level," relates Ruth Peterson of Jenison, Michigan. "Sliced radishes make a unique crunchy topping."
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 271 calories, Fat 2g fat (0 saturated fat), Cholesterol 42mg cholesterol, Sodium 1077mg sodium, Carbohydrate 39g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
EASY AND FAST SOFT CHICKEN TACOS
I had a busy day and came up with this easy recipe for soft tacos. It's good, fast and inexpensive. I usually make two at a time but if you have a tortilla warmer, that will make it easier for everyone to eat at the same time.
Provided by Queen uh Cuisine
Categories Lunch/Snacks
Time 20m
Yield 8 tacos, 6-8 serving(s)
Number Of Ingredients 9
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.
EASY CHICKEN TACOS (LOW FAT IF YOU CHOOSE SOFT SHELL OVER HARD)
I try to avoid cooking with pre-made spices and sauces (some are better than others), so this recipe is based off my re-interpretation of all the good things a taco should be: spicy, tasty, moist, and most of all packed with delicious veggies; using chicken and what I can find in my pantry at a moments notice. You could even simply top a bowl of lettuce and tomatoes with the taco meat and eat it as a taco salad - that would be very low fat!
Provided by SuzanneThePainter
Categories One Dish Meal
Time 25m
Yield 6 tacos, 2-4 serving(s)
Number Of Ingredients 18
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!
EASY CHEESY CHICKEN TACOS
This is a favorite of my family. Also a favorite of mine because it is very quick to put together. I modified it from a recipe found in a Land O Lakes recipe brochure. I use turkey instead of chicken because it is available pre-packaged at my local grocery store.
Provided by Susan2324
Categories Chicken
Time 15m
Yield 10 tacos
Number Of Ingredients 8
Steps:
- In large skillet, cook chicken or turkey over medium-high heat until it is no longer pink.
- Stir in taco sauce.
- Continue cooking until mixture just starts to boil.
- Add cheese.
- Remove from heat and stir just until cheese is melted.
- Meanwhile, warm taco shells according to package directions.
- Spoon into taco shells and serve with lettuce, tomato, sour cream, black olives or any other taco fixings your family enjoys.
Nutrition Facts : Calories 235.4, Fat 14.2, SaturatedFat 6.9, Cholesterol 66.7, Sodium 583.3, Carbohydrate 12.4, Fiber 0.6, Sugar 3, Protein 14.5
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.
EASY CHICKEN TACOS
Enjoy favorite taco truck flavors at home with our Easy Chicken Tacos recipe! These Healthy Living Easy Chicken Tacos are ready to eat in under 15 minutes.
Provided by My Food and Family
Categories Home
Time 13m
Yield Makes 4 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 170, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 580 mg, Carbohydrate 11 g, Fiber 2 g, Sugar 1 g, Protein 15 g
EASY CHICKEN SOFT TACOS
This is another kid favorite. Easy enough so they can help with the preparation. Gets a big thumbs up from my bunch.
Provided by ratherbeswimmin
Categories Chicken
Time 30m
Yield 5 serving(s)
Number Of Ingredients 8
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.
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