CHICKEN TACO LETTUCE CUPS RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, salt, black peppercorn, medium white onion, garlic, bay leaves, water, oil, ground cumin, paprika, chili powder, dried oregano, chicken broth, romaine lettuce, shredded mexican cheese blend, tomato
Provided by Joey Firoben
Categories Appetizers
Yield 4 servings
Number Of Ingredients 16
Steps:
- Place the chicken breasts, salt, peppercorns, onion, whole garlic cloves, bay leaves, and water in a large pot.
- Cover the pot and bring to a simmer over medium heat.
- Once the water is simmering, cook for 10 minutes, until the chicken registers 165°F (74°C) when pierced with an instant-read thermometer.
- Transfer the chicken to a cutting board and reserve at least ¾ cup (180 ml) of the cooking liquid to use as broth. Using 2 forks, pull the chicken apart until shredded.
- In a large nonstick pan, heat the oil over medium heat until shimmering.
- Add the minced garlic, cumin, paprika, chili powder, and oregano. Sauté until the oil is bubbling and very fragrant, about 2 minutes.
- Add the chicken broth and stir until the liquid has reduced and thickened slightly, about 7 minutes.
- Add the shredded chicken and mix until everything is well incorporated.
- Remove the pan from the heat and let the chicken cool for 5 minutes before spooning into the lettuce leaves.
- Top with shredded cheese and diced tomatoes
- Enjoy!
Nutrition Facts : Calories 416 calories, Carbohydrate 18 grams, Fat 25 grams, Fiber 1 gram, Protein 27 grams, Sugar 4 grams
TEX-MEX TACO CUPS
Provided by Eddie Jackson
Time 25m
Yield 4 servings
Number Of Ingredients 25
Steps:
- Preheat the oven to 350 degrees F.
- For the quick pickled onions: Combine the vinegar, sugar, salt, peppercorns, bay leaf and 1/4 cup water in a small saucepan. Bring to a boil and stir to dissolve the sugar and salt. Put the jalapeno and red onion in a medium heatsafe bowl and pour the hot vinegar mixture over. Let cool to room temperature. (The onions can be made ahead and refrigerated for up to a week.)
- For the taco cups: Lightly spray the tortillas on both sides with cooking spray and dust with the chili powder. Fit each tortilla into a cup of a standard muffin pan, pleating the edges and making a space in the center to form a cup. Stagger the tortillas in the muffin pan so they are not bunched together. Bake until crisp and browned on the edges but still pliable in the center, about 8 minutes.
- For the iceberg slaw. Whisk together the mayonnaise, buttermilk, mustard, garlic powder and lime juice in a large bowl. Season lightly with salt and pepper. Add the lettuce, carrot, cilantro, scallion and bell pepper and toss to coat the vegetables in the dressing.
- For the taco filling: When ready to serve, heat a grill pan over medium heat. Grill the sausage slices, turning frequently, until heated through, 3 to 4 minutes.
- To serve, divide the sausage among the taco cups. Top with some slaw, pickled onions, Cheddar and avocado. Serve with lime wedges.
CRUNCHY CHICKEN TACO CUPS
EVEN THE KIDS WILL LOVE THEM!
Provided by Tamara VASTINE
Categories Other Snacks
Time 20m
Number Of Ingredients 9
Steps:
- 1. Sprinkle chicken with taco seasoning. In a large skillet coated with cooking spray, cook and stir the chicken over medium heat for 5 minutes or until meat is no longer pink.
- 2. Transfer chicken to a food processor; cover and process until chopped.
- 3. In a large bowl, combine the chicken, onion, half of the salsa and 1 cup cheese.
- 4. Press wonton wrappers into miniature muffin cups coated with cooking spray. Bake at 375° for 5 minutes or until lightly browned.
- 5. Spoon rounded tablespoonfuls of chicken mixture into cups; top with remaining salsa and cheese. Bake 15 minutes longer or until heated through. Serve warm. Garnish with sour cream, green onions and olives if desired.
MUFFIN TIN CHICKEN TACOS
Taco night, meet the muffin tin. This fun new twist on tradition will add some variety to the favorite dinner of everyone's week.
Provided by By Jessica Walker
Categories Dinner
Time 35m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Spray 12 regular-size muffin cups with cooking spray.
- Using 4-inch round cookie cutter, cut 2 rounds from each tortilla. Place rounds on microwavable plate; microwave on High 15 seconds to soften. Place each in muffin cup, using bottom of small juice glass to press into each cup.
- In medium bowl, toss chicken with 1 cup salsa. Place 1 teaspoon cheese in bottom of each tortilla-lined cup; add 1 heaping tablespoon chicken mixture to each. Top each with another teaspoon of cheese.
- Bake 18 to 20 minutes or until cheese is melted and tortillas are crisp.
- To serve, top each with lettuce, sour cream and additional salsa or your favorite taco toppings.
Nutrition Facts : Calories 110, Carbohydrate 12 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 6 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 0 g, TransFat 1/2 g
CHICKEN TACO CUPS
This recipe is from a Taste of Home magazine, with a few changes made by me. I make these for get togethers and they are requested often and usually disappear fast.
Provided by Becky in Wisconsin
Categories Chicken Breast
Time 30m
Yield 36 serving(s)
Number Of Ingredients 11
Steps:
- Sprinkle chicken with taco seasoning. In a large skillet coated with cooking spray, cook and stir the chicken over medium heat for 5 minutes or until juices run clear.
- Transfer chicken to a food processor; cover and process until chopped.
- In a bowl, combine the chicken, onion, half the salsa, and 1°C cheese.
- Prepare a mini muffin pan by spraying cups with cooking spray. Press wonton wrapper into each cup. Bake at 375 for 5 minutes or until lightly browned.
- Fill cups with the chicken mixture. top with remaining salsa and cheese. Bake 15 minutes longer or until heated through.
- Serve warm. Put out the garnishes around the tray and let guests top as they desire.
Nutrition Facts : Calories 67, Fat 2.4, SaturatedFat 1.4, Cholesterol 14.6, Sodium 175.9, Carbohydrate 5.8, Fiber 0.4, Sugar 0.5, Protein 5.5
FIESTA CHICKEN TACO CUPS
Here's a recipe that makes a nice presentation for a quick Mexican flavored chicken salad. Please note that the first ingredient should read 1 package Soft Taco Dinner, but I couldn't sneak that one through Zaar, lol.
Provided by lazyme
Categories Lunch/Snacks
Time 45m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- Remove tortillas, taco sauce, hot sauce, and taco seasoning mix from dinner kit.
- Press or fold tortillas to fit into muffin cups coated with vegetable cooking spray, forming bowls; coat bowls with cooking spray. (It helps to microwave the tortillas a few seconds to make them more pliable).
- Bake at 375ºF for 6 to 8 minutes or until golden brown.
- Saute chopped bell pepper and onion in hot oil in a large skillet 5 minutes or until tender.
- Stir in chicken, taco sauce, hot sauce, taco seasoning mix, 1/4 cup water, and lime juice; cook over medium heat 10 minutes.
- Spoon evenly into tortilla cups, and top with desired condiments.
- Serve immediately.
Nutrition Facts : Calories 602.3, Fat 27.6, SaturatedFat 4, Cholesterol 54.8, Sodium 402.7, Carbohydrate 62, Fiber 7.8, Sugar 2.5, Protein 28.9
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