On The Go Chicken Tacos Recipes
GRILLED CHICKEN TACOS
Rub chicken breasts with a chili powder paste and grill alongside corn tortillas.
Provided by Food Network Kitchen
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Prepare a grill for medium heat.
- Mix the oil, chili powder and 1 teaspoon salt together in a small bowl to make a paste. Pound the chicken breasts between 2 pieces of plastic wrap to about 1/2-inch thick. Rub the chicken all over with the chili paste.
- Lightly oil the grill grates. Grill the chicken until firm to the touch and cooked through, flipping once, 3 to 4 minutes per side. Set aside to rest for 5 minutes, then shred the meat into bite-size pieces or cut into strips. Warm the tortillas on the grill and wrap in a kitchen towel to stay warm.
- Serve the chicken tacos with shredded cheese, pickled jalapenos, shredded lettuce and/or salsa for topping.
CHICKEN TACO MEAT TACOS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h
Yield 8 servings
Number Of Ingredients 18
Steps:
- Warm the taco shells in the oven according to the package instructions. Heat the Chicken Taco Meat in a skillet until piping hot.
- Pile up the warm shells with: sliced lettuce, Chicken Taco Meat, chopped tomatoes, grated Cheddar-Jack and sour cream. Top with hot sauce and garnish with chopped cilantro. Serve with lime wedges for squeezing over the tacos.
- In a skillet over medium-high heat, add the olive oil and heat until hot. Add the chicken in batches and cook, browning, a couple minutes per side; remove the chicken to a plate using a slotted spoon. Add the garlic and onions to the skillet and cook briefly. Add the chili powder, paprika, cumin and salt to taste. Pour in the tomato sauce and 2 cups water to create a broth. Add the chicken back to the skillet. Bring to a boil, then simmer until the broth is reduced by half.
- Let cool, divide among 4 freezer bags and freeze. Yield: 4 freezer bags (16 to 20 servings).
CHICKEN TACOS
Super easy chicken tacos using a rotisseri chicken which we enjoyed. The original recipe used cumin which I subbed with chiil powder. Recipe source: local newspaper
Provided by ellie_
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees F.
- Whisk together lime juice, zest, soy sauce, cilantro and chil powder in a large bowl. Add chicken and toss.
- Wrap stacked tortillas in foil and place in oven to warm.
- In a skilletg heat olie oil and then add vegetables (onions - peppers) and saute over high heat until browned (10-15 minutes). Stir in garlic salt and pepper and cook another 2 mintues. Add chicken mixture and heat until chicken is warm.
- Spoon chicken/vegetable mixture down center of each tortilla. Serve with desired compliments.
Nutrition Facts : Calories 467.1, Fat 25.6, SaturatedFat 6.1, Cholesterol 85, Sodium 492.1, Carbohydrate 35.8, Fiber 6.2, Sugar 4.7, Protein 25.8
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