AUTHENTIC SPICY CHICKEN TACOS
While many North Americans think of tacos as having crisp, fried shells, authentic Mexican tacos are made with soft, fresh corn tortillas. The traditional preparation is the smart choice, as unfried corn tortillas are low in fat and made with whole grains. From MSN.
Provided by Wildflour
Categories South American
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 300°F Wrap tortillas in foil and bake until heated through, 10 to 15 minutes.
- Meanwhile, season chicken with salt. Heat 1 teaspoon oil in a large heavy skillet over high heat until very hot. Add chicken and cook, stirring until browned on all sides, about 6 minutes. Transfer to a bowl.
- Reduce heat to medium and add the remaining 1 teaspoon oil to skillet. Add onion and cook, stirring, until they start to brown around the edges, 3 to 5 minutes. Add bell pepper, garlic, jalapeño and cumin. Cook, stirring, until peppers are bright green but still crisp, 2 to 3 minutes more.
- Stir in salsa and reserved chicken. Cook, stirring, until chicken is heated through, about 2 minutes. Remove from heat and stir in cilantro. Spoon into warmed tortillas and garnish with scallions, queso fresco, tomatoes and sour cream.
SPICY CHICKEN TACOS RECIPE BY TASTY
Here's what you need: shredded chicken, crushed tomato, white onion, garlic, dried oregano, ground cumin, chipotle pepper, salt, corn tortillas, avocados
Provided by Joey Firoben
Categories Lunch
Yield 4 tacos
Number Of Ingredients 10
Steps:
- In a large, nonstick skillet, heat the olive oil over medium heat.
- Toss in the onion and salt and sauté for 2 minutes.
- Add the oregano, cumin, chipotle, and garlic. Toast for 1 minute.
- Add in the crushed tomatoes and chicken and stir until the chicken is evenly coated and the mixture is warmed through.
- Pour the chicken mixture into a large serving bowl.
- Toast the tortillas in the seasoned pan, about 3 minutes per side.
- Divide the mixture evenly between tortillas, top with avocado slices, and serve.
- Enjoy!
Nutrition Facts : Calories 382 calories, Carbohydrate 28 grams, Fat 19 grams, Fiber 8 grams, Protein 27 grams, Sugar 7 grams
SWEET-AND-SPICY CHICKEN AND STEAK TACO BAR
This great summer party spread takes surprisingly little time to put together and gives guests plenty of ways to personalize their tacos. Chicken thighs and skirt steak get flavor from a chipotle marinade and cook in under 10 minutes. The corn for the relish, a spoonable version of the popular Mexican street food elote, also gets a quick char on the grill; the other toppings need no cooking.
Provided by Food Network Kitchen
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 23
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.
INDIAN CHICKEN TACOS
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Combine the cucumber, 1/4 teaspoon garam masala, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl; toss to coat. Stir in the yogurt and set aside. Combine the chutney, chopped jalapeno, cilantro and lime juice in a separate bowl; stir to combine.
- Season the chicken on both sides with the remaining 1 3/4 teaspoons garam masala and a generous pinch each of salt and pepper. Heat a large skillet over medium-high heat, then add the olive oil. Add the chicken and cook until browned, 4 to 5 minutes. Flip and cook until browned on the other side, 2 to 3 more minutes. Reduce the heat to medium and add 1/4 cup water. Cover and cook until the chicken is cooked through, 10 to 12 minutes. Transfer the chicken to a cutting board and let rest 5 minutes.
- Meanwhile, warm the naan in the oven on a baking sheet. Slice the chicken and divide among the naan. Top with the chutney mixture, red onion, sliced jalapeno and more cilantro. Serve with the cucumber mixture.
Nutrition Facts : Calories 540, Fat 10 grams, SaturatedFat 3 grams, Cholesterol 95 milligrams, Sodium 1041 milligrams, Carbohydrate 64 grams, Fiber 5 grams, Protein 44 grams, Sugar 29 grams
SHREDDED SPICY CHICKEN TOSTADAS (TINGA)
Provided by Marcela Valladolid
Categories main-dish
Time 55m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- For the chicken: Place the chicken, peppercorns, salt, garlic, bay leaf and onion in a large heavy saucepan with 6 cups of water. Bring to a boil over high heat, and then reduce to a simmer over medium-low heat for 20 minutes. Turn the heat off and remove the chicken from the liquid. Reserve the broth for later use. Using 2 forks or clean hands, shred the chicken into a bowl and set aside.
- For the tinga: In a large heavy saute pan, cook the chorizo over medium heat until fully cooked, about 6 minutes. Add the onions and saute until translucent and fragrant, about 3 minutes. Add the garlic and saute for 1 minute. Add the tomatoes and cook for 1 minute. Add the tomatillos and cook for 1 minute. Add the chipotle, salt, pepper, Mexican oregano and the sprigs of marjoram and thyme. Add the shredded chicken. Continue cooking for another 3 minutes. Add between 1/2 cup and 1 cup of the chicken cooking liquid, depending on the thickness of the sauce. Cook for 5 more minutes. Remove the marjoram and thyme sprigs.
- To assemble: Place 2 tablespoons of tinga on each tostada. Serve immediately.
SPICY CHICKEN TAQUITOS
Basic chicken taquitos with a little bit of spice. Quick and easy appetizer or main dish.
Provided by lefread
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Cover a baking sheet with aluminum foil.
- Combine shredded chicken, 1/2 of the pepper Jack cheese, Cheddar cheese, 2 tablespoons sour cream, 1 tablespoon hot pepper sauce, cilantro, red pepper flakes, garlic powder, and onion powder in a medium bowl; mix well.
- Place equal amounts of filling onto each tortilla, roll tightly to close, and place seam-side down onto the prepared baking sheet.
- Bake in the preheated oven for 10 minutes. Turn taquitos over, sprinkle with remaining pepper Jack cheese, and bake until cheese is melted and taquitos are crispy, about 5 more minutes.
- While taquitos are baking, mix sour cream and hot pepper sauce together in a small bowl for dipping sauce. Serve with taquitos.
Nutrition Facts : Calories 432.7 calories, Carbohydrate 36 g, Cholesterol 74.3 mg, Fat 20.3 g, Fiber 2.4 g, Protein 25.5 g, SaturatedFat 9.8 g, Sodium 781.7 mg, Sugar 1.7 g
SPICY CHICKEN AND CHORIZO TACOS
My husband loves spicy food (I'm getting there, too; give me some time) so I reached for a heavily seasoned fresh chorizo from my local Latin market and topped these tacos with a chipotle cream and quick pickled jalapenos - both of which I made fresh at home in the time it took the meats to cook through.
Provided by Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 425 degrees F. Season the chicken breasts with the cumin, coriander, oregano and some salt and pepper. Arrange them on a baking sheet along with the chorizo and drizzle all of the meats with the oil. Roast the chicken and chorizo until the chicken is cooked through and chorizo are golden brown, about 25 minutes.
- While the meats are roasting prepare the pickled jalapenos. In a small pot, combine the vinegar, sugar and a pinch of salt; bring the liquids to a boil. Remove the pot from the heat, toss in the jalapenos, and let sit for at least 10 minutes. Set aside.
- While the meats are roasting prepare the chipotle cream. In a small bowl stir together the sour cream, chipotle in adobo, adobo sauce, honey or agave and a pinch of salt. Set aside. When the meats come out of the oven, thinly slice them and squeeze the juice of the lime over top.
- Serve the sliced chicken and chorizo along with the pickled jalapenos, chipotle cream, tortillas, and whatever taco toppings you like.
SPICY CHICKEN TACOS
Steps:
- Combine the chicken, oil, sliced garlic, and Spicy Red Rub in a medium pot over medium-high heat. Cook, breaking up the chicken with a spoon and distributing the spices evenly throughout. Add half the pepperoncini. Stir in 2 cups water, the Sweet and Sour Peppers and Onions, and vinegar and season with salt and pepper. Bring the mixture to a boil, reduce the heat, and stir in the Garlic Confit Puree. Simmer until the mixture has thickened and the liquid has evaporated almost entirely.
- Divide chicken mixture among the tortillas and serve warm with the Chipotle Yogurt Sauce. Garnish with remaining pepperoncini if desired.
- Combine all of the ingredients in a jar with a tight fitting lid. Stir with a spoon to thoroughly mix. The rub will keep, tightly covered, for up to 3 months.
- In a large pot, heat the olive oil and crushed garlic over medium-high heat until the garlic is softened. Add the tomatoes and 6 cups water, give a stir, and bring to a boil. Reduce the heat and simmer, uncovered, until the sauce clings to a wooden spoon, about 1 1/2 hours.
- Stir in the basil and crush the tomatoes with the back of the spoon. Season with 1 tablespoon plus 2 teaspoons salt and 1/4 teaspoon pepper. Taste and add enough red wine vinegar to achieved your desired acidity. I like a tangier sauce, so I'm a bit heavy-handed with the vinegar. To make the sauce smooth at this point, puree in a blender. Measure out 2 cups of the tomato sauce and set aside. Reserve the remaining tomato sauce for another use.
- In a large heavy-bottomed pot over medium-high heat, combine the canola oil and peppers and saute until just softened and fragrant and the peppers begin to release a little liquid, 5 to 8 minutes. Add the onions and chopped garlic and saute just until the onions are soft; do not let them take on any color. Add the tomato paste and stir to combine. Add the white wine vinegar and white wine and cook until the liquid is reduced by half. (The larger the pan, the faster the liquid in the mixture will reduce.)
- Add 6 cups water, the reserved 2 cups tomato sauce, the honey and remaining 2 tablespoons salt and 1/2 teaspoon pepper and stir. Bring the mixture to a boil, then reduce the heat and simmer until the liquid thickens to the consistency of a salsa. The peppers and onions will keep, tightly covered, in the refrigerator for 1 week, or for up to 3 months in the freezer.
- Preheat the oven to 300 degrees F.
- Place garlic cloves, bay leaf, thyme, salt, and peppercorns in a heavy-bottomed, oven-proof pot. Pour the canola and olive oils over to cover. Cover, transfer to the oven, and bake until the garlic cloves are pale gold and tender (you should be able to smash them with the back of a spoon), about 50 minutes. Cool to room temperature.
- Using a slotted spoon, transfer the garlic cloves only to the bowl of a food processor (a mini-processor is ideal) and process until smooth. Alternatively, mash the cloves with the side of a knife. Store in a clean resealable jar.
- Combine the tzatziki and pureed peppers in a small bowl and stir until thoroughly combined. Season with salt and pepper. The sauce will keep, tightly covered, in the refrigerator for up to 2 weeks. Stir well before each use.
EASY OVEN BAKED SPICY CHICKEN TACOS
These are so simple and delicious. I added Ro-tel and doubled this recipe. I also added a bunch of fresh hot peppers from the garden and used twice the amount of beans. I've posted the recipe as written. YUM YUM
Provided by AmyZoe
Categories Poultry
Time 30m
Yield 10 tacos, 4-5 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400. Spray a 13x9 inch baking dish with nonstick cooking spray and set aside.
- Heat olive oil over medium heat in a medium skillet. Add onion to skillet and cook for 2 to 3 minutes, or until the onion is translucent and fragrant.
- Stir in the chicken, taco seasoning, tomatoes, and green chiles. Combine fully and reduce to simmer. Cook for 5 to 8 minutes.
- Place the taco shells in the baking dish, standing up.
- Spoon 1 tablespoon of beans in the bottom of each taco shell. Top with the chicken mixture, almost to the top of each shell.
- Sprinkle each shell generously with shredded cheese, the more the better.
- Bake for 12 to 14 minutes or until cheese is fully melted and the edges of the shells are browned.
- Remove from the oven and top with jalapenos, sour cream, cilantro, and salsa.
Nutrition Facts : Calories 623.3, Fat 34.5, SaturatedFat 16.3, Cholesterol 111.9, Sodium 1747.2, Carbohydrate 44.5, Fiber 7.7, Sugar 10.2, Protein 35.4
EASY OVEN BAKED SPICY CHICKEN TACOS
I added a bunch of hot peppers from the garden and skipped the taco seasoning. I also doubled the refried beans (it meant I had some filling leftover for more later, but I wanted more beans). I also used Ro-Tel. Really delicious. Glad I doubled this recipe before they disappeared. Recipe posted as written.
Provided by AmyZoe
Categories Mexican
Time 30m
Yield 10 tacos, 4-5 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400. Spray 9x13 inch baking dish with cooking spray and set aside.
- Heat olive oil over medium heat in a medium skillet. Add onion to skillet and cook for 2 to 3 minutes, or until the onion is translucent and fragrant.
- Stir in the chicken, taco seasoning, tomatoes, and green chiles. Stir to combine fully. Reduce to simmer and allow to cook for 5 to 8 minutes.
- Place the taco shells in the baking dish standing up. Spoon a tablespoon of beans into the bottom of each taco shell.
- Top with the chicken mixture, almost to the top of each shell.
- Sprinkle each shell generously with shredded cheese.
- Bake for 12 to 14 minutes or until cheese is fully melted and the edges of the shells are browned.
- Remove from the oven and top with jalapenos, sour cream, cilantro, and salsa.
Nutrition Facts : Calories 623.3, Fat 34.5, SaturatedFat 16.3, Cholesterol 111.9, Sodium 1747.2, Carbohydrate 44.5, Fiber 7.7, Sugar 10.2, Protein 35.4
SPICY CHICKEN TACOS
This is an adapation of a taco recipe we found on foodnetwork.com Add more or less of the chili powder to your taste. They're not terribly hot, but they've got some spice to them. The salsa is really good-but you may want to increase the jalapeno to make the salsa spicier too.
Provided by logan
Categories Chicken Breast
Time 25m
Yield 4-5 tacos, 2 serving(s)
Number Of Ingredients 17
Steps:
- Salsa prep.
- Put the onion, jalapeno, and garlic in a food processor and finely chop.
- Add the tomatillos, avocado, and salt and pulse until chopped but still chunky.
- Transfer to a bowl and stir in the cilantro.
- heat the corn tortillas in the oven.
- Chicken.
- mix the paprika, chili powder, oregano, cumin, salt and pepper together in a baggie.
- add the chicken and toss to coat.
- heat olive oil in pan.
- add chicken and water.
- stir and cook until heated through and water has reduced.
- Assembly.
- add chicken to tortilla shell, squeeze lime wedge over chicken, add salsa to top and enjoy!
Nutrition Facts : Calories 604.4, Fat 24.5, SaturatedFat 5, Cholesterol 127.7, Sodium 1281.5, Carbohydrate 50.3, Fiber 11.9, Sugar 6, Protein 49.6
OLD EL PASO BAKED SPICY CHICKEN TACOS
Make and share this Old El Paso Baked Spicy Chicken Tacos recipe from Food.com.
Provided by fognozzle2030
Categories < 60 Mins
Time 1h
Yield 10 Tacos, 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F Spray a 9x13 baking dish with nonstick spray and set aside.
- Heat olive oil over medium heat in a medium skillet.
- Add onion to skillet and cook for 2-3 minutes, or until the onion is translucent and fragrant.
- Stir in the chicken, taco seasoning, tomatoes, and green chiles. Stir to combine fully. Reduce to simmer and allow to cook for 5-8 minutes.
- Place the taco shells in the baking dish, standing up. I was able to fit 10 taco shells in the dish by adding 2 on each side.
- Spoon 1 tablespoon of beans into the bottom of each taco shell. Top with the chicken mixture, almost to the top of each shell.
- Sprinkle each shell generously with shredded cheese, the more the better!
- Bake for 12-14 minutes or until cheese is fully melted and the edges of the shells are browned.
- Remove from the oven and top with your favorite items such as jalapenos, sour cream, cilantro, and salsa.
- Enjoy!
- Tips: Be sure to drain the tomatoes completely, this will help the taco shells to not get soggy while baking!
- If you prefer your tacos not spicy, just omit the green chilis and use regular Old El Paso Taco Seasoning.
Nutrition Facts : Calories 623.3, Fat 34.5, SaturatedFat 16.3, Cholesterol 111.9, Sodium 1747.2, Carbohydrate 44.5, Fiber 7.7, Sugar 10.2, Protein 35.4
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