Spicy Chicken Tacos Recipes

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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



Authentic Spicy Chicken Tacos image

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.

8 corn tortillas
1 lb boneless skinless chicken breast, trimmed of fat and cut into thin strips
1/4 teaspoon salt (to taste)
2 teaspoons canola oil, divided
1 large onion, sliced
1 large green bell pepper, seeded and sliced
3 garlic cloves, minced
1 jalapeno pepper, seeded and minced
1 tablespoon ground cumin
1/2 cup prepared hot salsa, plus more for garnish
1/4 cup chopped fresh cilantro
sliced scallion
queso fresco
chopped fresh tomato
reduced-fat sour cream, for garnish

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



Spicy Chicken Tacos Recipe by Tasty image

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

2 cups shredded chicken
1 ½ cups crushed tomato
1 white onion, diced
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon ground cumin
1 can chipotle pepper, minced
1 teaspoon salt
4 corn tortillas
2 avocados, sliced, for topping

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



Spicy Chicken and Chorizo Tacos image

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.

2 (6- to 8-ounce) boneless skinless chicken breasts
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
Salt and ground black pepper
2 to 3 links fresh chorizo (about 8 ounces total)
1 tablespoon canola or olive oil
Juice of 1 lime
1/4 cup apple cider vinegar
2 tablespoons sugar
Pinch of salt
2 to 3 jalapenos, thinly sliced
1 cup sour cream
1 chipotle in adobo, finely chopped, plus 1/2 teaspoon adobo sauce
1 teaspoon honey or agave nectar
Salt
8 corn tortillas, charred if desired
Assorted taco toppings (such as sliced radishes, sliced scallions, and chopped cilantro)

SPICY CHICKEN TACOS

Provided by Food Network

Categories     main-dish

Time 4h20m

Yield 4 servings

Number Of Ingredients 45



Spicy Chicken Tacos image

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.

1 pound ground chicken
2 tablespoons canola oil
6 cloves garlic, thinly sliced
1 tablespoon Spicy Red Rub, recipe follows
1/4 cup sliced pepperoncini
2 cups Sweet and Sour Peppers and Onions, recipe follows
2 tablespoons white vinegar
Kosher salt
Fresh ground black pepper
1 tablespoon Garlic Confit Puree, recipe follows
8 (6-inch) corn or seven-grain tortillas, warmed
1/4 cup Chipotle Yogurt Sauce, recipe follows
3 tablespoons smoked paprika
3 tablespoons cumin seeds, toasted and ground
2 tablespoons kosher salt
2 tablespoons sugar
1 1/2 tablespoons whole cloves, toasted and ground
1 tablespoon cayenne
1 tablespoon mustard seeds, toasted and ground
1/3 cup extra virgin olive oil
35 cloves garlic, 20 crushed, 15 roughly chopped
4 (28-ounce) cans imported good-quality peeled plum tomatoes in their juice
15 basil leaves
3 tablespoons plus 2 teaspoons kosher salt
3/4 teaspoon fresh ground black pepper
Red wine vinegar to taste
1/4 cup canola oil
4 yellow bell peppers, cut lengthwise into 1?4-inch-thick strips
4 red bell peppers, cut lengthwise into 1?4-inch-thick strips
3 large yellow onions, cut into slivers
6 tablespoons tomato paste
1 cup white wine vinegar
1/2 cup dry white wine
2 tablespoons honey
3 cups peeled garlic cloves
1 fresh bay leaf or 2 dried
8 to 10 sprigs fresh thyme
1 tablespoon kosher salt
1 1/2 teaspoons black peppercorns
1 cup canola oil
1 cup extra virgin olive oil
1 cup store-bought tzatziki
3 tablespoons pureed chipotle peppers in adobo sauce
Kosher salt
Fresh ground black pepper

SPICY CHICKEN TAILGATE TACOS

Give a little extra heat to your game day with these oven-baked spicy chicken tacos. Easy to make and perfect for a crowd, no one will be mad when they see you bring these tacos to the tailgate.

Categories     Entree

Time 30m

Yield 10

Number Of Ingredients 10



Spicy Chicken Tailgate Tacos image

Steps:

  • Preheat oven to 400°F. Line a 9x13 baking dish with foil. (I originally made this by spraying the pan with non stick spray. That is totally fine to do, but using foil can help in keeping the shells crisp.)
  • 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.

Nutrition Facts : ServingSize 1 Serving

1 tablespoon olive oil
1/2 pound cooked chicken, shredded (I used cooked Rotisserie chicken)
1 (1 ounce) packet Old El Paso™ Hot and Spicy Seasoning Mix for Tacos
1/2 cup onion, diced
1 (14.5 ounce) can diced tomato, drained
1 (4.5 ounce) can Old El Paso™ Chopped Green Chiles
10 Old El Paso™ Stand 'N Stuff™ taco shells
1/2 (16 ounce) can Old El Paso™ Refried Beans
2 cups Mexican Blend Cheese, shredded
Toppings such as Old El Paso ™ Sliced Jalapeños, sour cream, salsa, chopped cilantro, shredded lettuce, or any of your favorite taco toppings!

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



Easy Oven Baked Spicy Chicken Tacos image

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

1 tablespoon olive oil
1/2 lb cooked chicken, shredded
1 ounce hot and spicy taco seasoning
1/2 cup onion, diced
14 1/2 ounces diced tomatoes, drained
4 1/2 ounces chopped green chilies
10 taco shells
8 ounces refried beans
2 cups Mexican blend cheese, shredded
jalapeno, to taste
sour cream, to taste
salsa, to taste
chopped cilantro, to taste

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



Spicy Chicken Tacos image

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

3/4 lb cooked chicken, chopped up into small chunks (we used a store bought rotissery chicken and cut it up)
1 teaspoon paprika
1 teaspoon oregano
1 teaspoon cumin
1 1/2 teaspoons chili powder
salt and pepper
1 cup water
1 teaspoon olive oil
1 small onion, quartered
1 jalapeno, quartered, seeds (optional)
1 garlic clove, smashed
4 medium tomatillos, husked, rinsed, and coarsely chopped
1/2 avocado, peeled, seeded, and cut into chunks
1 1/4 teaspoons kosher salt
1/4 cup loosely packed fresh cilantro leaves, coarsely chopped
6 corn tortillas
1 lime, cut into wedges

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Top Asked Questions

How to cook spicy chicken tacos in the oven?
Oven Baked Spicy Chicken Tacos – Step by Step Preheat oven to 400F. 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 (FULLY DRAINED), and green chiles (FULLY DRAINED) *see note.
How to make chicken street tacos?
How to Make Street Tacos Make the chicken taco marinade by stirring together lime juice, olive oil, garlic, cumin chili powder, cilantro, S&P. Pour marinade over chicken in a bag. Let marinate in fridge 1 – 6 hours. Cook on hot preheated grill, about 5 minutes per side. Let rest briefly, then dice into cubes. 1 How do you make chicken street tacos?
How to cook Taco Bell Chicken burritos?
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 (FULLY DRAINED), and green chiles (FULLY DRAINED) *see note.
How to cook taco meat in the oven?
Instructions Preheat oven to 400F. 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 (FULLY DRAINED), and green chiles (FULLY DRAINED) *see note. Place the taco shells in the baking dish, standing up.

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