SARAH'S EASY SHREDDED CHICKEN TACO FILLING
I put this together one day, wanting tacos, but I did not want ground beef. It is fast to make, as no slow cooker is needed. Serve warmed as a substitute for ground beef in tacos, and serve in a taco shell, with lettuce, tomatoes, cheese, or other favorite toppings.
Provided by Holiday Baker
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 3
Number Of Ingredients 6
Steps:
- Place chicken breasts into a saucepan and pour in enough water to cover. Place over medium heat, bring to a boil, and simmer until chicken meat is no longer pink, 10 to 12 minutes.
- Transfer chicken breasts to a bowl, allow to cool, and shred the chicken meat with 2 forks.
- Heat vegetable oil in a small non-stick saucepan over medium heat, and cook and stir onion until translucent, 2 to 3 minutes.
- Mix in the shredded chicken, cumin, chili powder, and tomato sauce; bring to a boil.
- Reduce heat to low and simmer until chicken is hot and the flavors have blended, about 3 minutes.
Nutrition Facts : Calories 188.3 calories, Carbohydrate 1.7 g, Cholesterol 78 mg, Fat 6.3 g, Fiber 0.5 g, Protein 29.8 g, SaturatedFat 1.4 g, Sodium 174.9 mg, Sugar 1 g
TANGY TROPICAL CHICKEN
In this colorful dish, exotic fruits such as mango and pineapple beautifully complement the chicken and lend a pleasant hint of sweetness that's balanced by a bit of soy sauce. -Christina Aho, Naples, Florida
Provided by Taste of Home
Categories Dinner
Time 4h20m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Place chicken in a 3-qt. slow cooker. Top with mangoes, onion, red pepper and garlic. In a small bowl, combine the pineapple juice, orange juice, soy sauce, chili sauce and pepper; pour over chicken. Cover and cook on low until chicken is tender, 4-5 hours., Remove chicken mixture to a serving platter; keep warm. Transfer cooking juices to a small saucepan. Bring juices to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with chicken mixture, rice and green onions.
Nutrition Facts : Calories 299 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 760mg sodium, Carbohydrate 42g carbohydrate (29g sugars, Fiber 3g fiber), Protein 26g protein.
CHICKEN TACOS WITH CHIPOTLE
For good tacos, you need fresh, hot tortillas and a zesty filling. Canned chipotle chiles will do the trick with their smoky heat; it's an easy way to get flavor fast. Look for small cans with "chipotle chiles in adobo" on the label. And Mexican groceries generally have better-quality tortillas than the ones you find in supermarkets; it's worth seeking those out and heating them gently over steam, or by toasting them in a dry cast-iron pan. You can also use this recipe with precooked chicken, which makes this already quite simple recipe as easy as falling out of bed.
Provided by David Tanis
Categories tacos, main course
Time 1h
Yield 4 servings
Number Of Ingredients 25
Steps:
- Put chicken thighs in a saucepan and cover with 3 cups water. Add scallions, bay leaf, thyme, peppercorns, allspice, cloves and 1/2 teaspoon kosher salt. Simmer for 30 minutes, then remove chicken and cool. Shred chicken with your fingers, discarding chicken skin and bone. Strain broth and reserve. You should have about 2 cups shredded chicken.
- Put olive oil in a skillet over medium heat. Add diced yellow onion, season with salt and cook until softened and a bit browned, about 5 minutes. Add garlic and cumin and cook for 1 minute more. Add chopped chipotle chile and adobo sauce and stir to combine. Add shredded chicken, salt lightly and stir to coat. Add chicken broth and simmer for 2 or 3 minutes, until sauce has thickened somewhat. Keep warm.
- Heat the tortillas over steam or by your favorite method, keeping them soft and pliable.
- Build the tacos quickly: Put a spoonful of the saucy chicken in the center of each tortilla. Top with a teaspoon of chopped white onion, a few slivers of serrano chile, some radish and avocado slices, a teaspoon of queso fresco and a teaspoon of crème fraîche. Add a few cilantro springs and a small pinch of oregano. Serve immediately with lime wedges on the side.
CHICKEN TACOS
Even finicky eaters love "Taco Night" because they can add toppings to suit their tastes. In this chicken taco recipe, the chicken is coated with taco seasoning and then stir-fried, so the zesty flavor really shines through.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place taco seasoning in a large resealable plastic bag; add chicken, in batches, and shake to coat. , In a large skillet, cook and stir chicken in 2 tablespoons butter for 4-5 minutes or until no longer pink. Remove chicken and keep warm. , In the same skillet, saute the onion and green pepper in remaining butter for 2-3 minutes or until crisp-tender. Stir in chicken; spoon into taco shells. Top with lettuce and cheese. Serve with salsa if desired.
Nutrition Facts : Calories 334 calories, Fat 16g fat (7g saturated fat), Cholesterol 86mg cholesterol, Sodium 1034mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 2g fiber), Protein 25g protein.
TANGENT MAPLE CHICKEN TACOS
Steps:
- Setup 3 bowls for flour, eggs and bread crumbs/parm cheese in that specific order. Salt and pepper chicken cutlet strips
- Make yourself a thick margarita and drink about 1/2 to ensure you are in the right frame of mind
- Tune in Sonos to Earth Wind and Fire as that will also help set the mood for the cooking adventure
- OK. Now... drag chicken strips through flour, egg and crumbs in that order. Set aside on plate for cooking later.
- Pan fry bacon and set aside. Reserve bacon oil as this adds a ton of flavor to anything!
- Combine about 1/4 cup of mayo with some maple syryp and add some bacon grease. Person preference with regards to taste
- Heat olive oil over medium/high heat and start cooking chicken strips
- In separate bowl combine slaw mix, 3/4 cup mayo, maple syrup, rice vinegar, lemon juice, parsley, S+P
- Stir slaw mix with large spoon until desired consistency
- Cut Chicken strips and dice bacon into small bits and reserve in bowl
- Prepare tortillas and setup assembly line for preparation
- At this point you should be onto your second margarita. Enjoy!
More about "tangent maple chicken tacos recipes"
EASY CHICKEN TACOS - DAMN DELICIOUS
From damndelicious.net
5/5 (159)Total Time 30 minsServings 6
EASY CHICKEN TACOS | THE BEST CHICKEN TACOS RECIPE
From blessthismessplease.com
BEST CHICKEN TACO RECIPE - HOW TO MAKE BEST CHICKEN …
From delish.com
QUICK CHICKEN TACOS (WITH SAUCE!) | RECIPETIN EATS
From recipetineats.com
HOW TO MAKE CHICKEN TACOS: EASY CHICKEN TACO RECIPE
From masterclass.com
COCONUT CHICKEN TACOS WITH MANGO & PINEAPPLE SALSA …
From bellandevans.com
EASY 20 MINUTE CHICKEN TACOS | GIMME DELICIOUS
From gimmedelicious.com
CHICKEN TACOS (20 MINUTE RECIPE) - HEALTHY SEASONAL …
From healthyseasonalrecipes.com
CHICKEN TACO RECIPES
From allrecipes.com
CHICKEN STREET TACOS {EASY TO MAKE} - SPEND WITH PENNIES
From spendwithpennies.com
MAPLE GLAZED CHICKEN AND SWEET POTATO TACOS RECIPE
From thismamaloves.com
CHICKEN TACOS RECIPE | MCCORMICK
From mccormick.com
Category Entrees
MAPLE CHICKEN WITH SWEET POTATOES - JULIA'S ALBUM
From juliasalbum.com
FRIED CHICKEN TACOS RECIPE | TEXAS PETE
From texaspete.com
INCOGMEATO® PLANT-BASED CHIK’N TENDER STREET “TAC-HEAUX” TACOS
From morningstarfarms.com
MAPLE CHIPOTLE CHICKEN TACOS - CHELSEA JOY EATS
From chelseajoyeats.com
15+ EASY CHICKEN TACO RECIPES - HOW TO MAKE CHICKEN TACOS
From delish.com
MAPLE CHIPOTLE CHICKEN TACOS - THE FOOD IN MY BEARD
From thefoodinmybeard.com
CHIPOTLE-CITRUS MARINATED CHICKEN TACOS - ALLRECIPES
From allrecipes.com
You'll also love