SUMMERTIME CHICKEN TACOS
From Quick Cooking Magazine. Prep time does not include marinating time. Try these tempting tacos when you're looking for a change of pace from regular tacos. A mild zing from the lime juice in the marinade for the chicken comes through after grilling. I like to serve them with salsa, cheese, lettuce and tomatoes. -Susan Scott, Asheville, North Carolina
Provided by Shelby Jo
Categories Chicken
Time 20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large resealable plastic bag or shallow glass container, combine the first eight ingredients. Add chicken and turn to coat. Seal or cover and refrigerate 8 hours or overnight, turning occasionally.
- Drain and discard marinade. Grill chicken, uncovered, over medium heat for 5-7 minutes on each side or until juices run clear.
- Cut into thin strips; serve in tortilla or taco shells with desired toppings.
CHICKEN-WATERMELON TACOS
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat a large cast-iron skillet over high heat. Add the tomatillos, jalapeno and red onion chunks. Cook, turning, until blistered, 5 to 6 minutes for the onion and 7 to 8 minutes for the tomatillos and jalapeno. Transfer to a cutting board; cool slightly. Chop the tomatillos and onion; seed and chop the jalapeno.
- Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the tomatillos, chopped onions and half of the jalapeno. Cook until the vegetables release their juices, then add the chicken, the juice of 1 lime and 1/2 teaspoon salt. Simmer until warmed through, about 2 minutes. Keep warm over low heat.
- Toss the watermelon, 1/2 cup cilantro, the sliced red onion, the remaining jalapeno, juice of 1 lime, 1 tablespoon olive oil and half of the cheese in a bowl. Season with 1/4 teaspoon salt and a few grinds of pepper. Warm the tortillas in a dry skillet.
- Add the remaining 1 cup cilantro to the chicken mixture. Divide among the tortillas; top with the watermelon salad, the remaining cheese and the avocado. Serve with lime wedges.
Nutrition Facts : Calories 530 calorie, Fat 24 grams, SaturatedFat 7 grams, Cholesterol 95 milligrams, Sodium 880 milligrams, Carbohydrate 47 grams, Fiber 7 grams, Protein 37 grams
SUMMER-FRESH CHICKEN TACOS
Everyone's favorite Mexican quick bite gets a spirited treatment here, with spices and jalapeño chiles jazzing up the sautéed taco filling.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Heat taco shells as directed on package.
- Meanwhile, in 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat until hot. Cook chicken in oil about 6 minutes, stirring occasionally, until no longer pink in center. Remove chicken from skillet, and keep warm.
- In same skillet, heat remaining 1 tablespoon oil until hot. Cook onion in oil about 4 minutes, stirring occasionally, until tender. Stir in garlic, jalapeño chili, cumin, chili powder and salt. Cook 1 minute, stirring constantly. Return chicken to skillet. Stir in tomatoes. Cook about 2 minutes, stirring occasionally, until hot.
- To serve, place 1/4 cup shredded lettuce in each taco shell; divide chicken mixture among shells. Top with cheese and cilantro.
Nutrition Facts : Calories 460, Carbohydrate 23 g, Cholesterol 100 mg, Fat 2 1/2, Fiber 3 g, Protein 35 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 640 mg, Sugar 5 g, TransFat 2 g
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- While the chicken rests, wipe your skillet clean with a warm rag or paper towels, and place the skillet back on the heat over medium-high to high heat. Place two tortillas (still stacked together) on the skillet and cook until the underside starts to char. Flip over and cook the other side (so the middle of each tortilla won’t be cooked against the skillet but it will get warm all the way though). Repeat with remaining tortillas.
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