Gringo Chicken Tacos Recipes

Steps:

• 1. Cut chicken tenders into bite size pieces. Place in large bowl and add chili powder, cumin and garlic salt. Let set for about 1 hour.
• 2. When ready to cook add about 2 T oil in a large skillet. Add tenders and cook until done, usually takes about 10-15 minutes. Remove from skillet and place in dish, cover with foil and put in warm oven. In same skillet, add 1 T butter, onion and bell pepper. Saute until veggies are tender, at the last minute add the jalapeno and cook for 1 minute more.
• 3. While cooking veggies, butter both sides of taco size flour tortillas, place tortillas on griddle and warm on both sides. Keep warm until ready to serve. To serve: place chicken, onion and pepper mixture on flour tortilla, add grated cheese, chopped tomatoes, salsa and sour cream is desired, fold over like taco and enjoy.
• 4. If you want them to be hotter, just add more jalapeno in the mixture.

Steps:

• In a large skillet completely cook the ground beef, no need to drain. Add in the Taco Seasoning and the 2 cans of pinto beans with the juice.Mix and then let it simmer for about 10-15 minutes or until it is heated all the way through.
• In a small or medium skillet add enough oil to fry the shells. Wait until oil is hot and start frying your tortillas to desired donness. Place tortillas on a paper towel to drain off excess oil.
• To serve place everything on the family table and let everyone make their own tacos! HAVE FUN!

Steps:

• Combine cumin, oregano, sazon, garlic powder, salt, and cayenne pepper in a large bowl. Add lime juice and olive oil and stir to make the marinade. Add chicken and refrigerate for 30 minutes to 12 hours.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Grill marinated chicken until no longer pink at the bone and juices run clear, about 8 minutes per side. Transfer to a bowl and shred chicken with forks.
• Spray canola oil onto the tortillas and heat on the grill approximately 45 seconds per side. Transfer to a plate and cover with a paper towel to keep warm. Serve with shredded chicken.

Steps:

• Cook chicken breasts in microwave until done.
• Cut meat into chunks.
• Set aside.
• Saute onions, garlic, and pepper in margarine over mediuom heat until limp.
• Mix together the canned ingredients and chicken broth.
• Add sauteed ingredients.
• Mix well.
• Tear tortillas into fourths.
• Dip half of the tortilla pieces in the soup mixture and lay them in bottom of a baking dish.
• Cover with half of the soup mixture, then half of the chicken, and half of the cheese.
• Repeat.
• Bake at 350 for 20-30 minutes, until bubbly.