Chicken And Kiwi Tacos Recipes

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CHICKEN BREAST WITH KIWI



Chicken Breast With Kiwi image

This recipe was found online at homecooking.about.com. For someone who's always looking for new ways to prepare chicken breasts.......

Provided by Sydney Mike

Categories     Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

4 cups chicken broth
4 boneless skinless chicken breasts
1 stalk celery, chopped
1 leek, white part only, chopped
4 kiwi fruits, peeled, cut into 1/4-inch slices
1 orange, washed, dried
1 lemon
1 tablespoon unsalted butter
1 tablespoon granulated sugar
1/8 teaspoon salt
1/8 teaspoon cayenne pepper

Steps:

  • In large saucepan bring chicken broth to boil.
  • Add chicken breasts & simmer 10 minutes, skimming off any scum that rises to top.
  • Add celery & leek & simmer another 10 minutes.
  • Remove chicken from broth & keep warm [Broth can be strained & reserved for some other use.].
  • Arrange kiwifruit in fan-shaped pattern on serving dish.
  • Zest half of orange & sprinkle over kiwifruit.
  • Juice orange & lemon into small bowl.
  • Heat butter in small saucepan & add sugar, stirring until sugar is melted & begins to turn dark, about 5 minutes.
  • Add orange & lemon juices, stirring until incorporated.
  • Boil until sauce is recuded to about 2 tablespoons.
  • Stir in salt & cayenne pepper.
  • Slice ckicken into thin strips, & place on top of kiwifruit.
  • Top with sauce & serve.

Nutrition Facts : Calories 288.1, Fat 6.3, SaturatedFat 2.6, Cholesterol 76.1, Sodium 928.5, Carbohydrate 25.4, Fiber 4.9, Sugar 14.8, Protein 34

MANGO-LIME SHREDDED CHICKEN TACOS



Mango-Lime Shredded Chicken Tacos image

I put a little spin on a family favorite. While this chicken filling is simmering I fry my corn tortillas until they are nice and crispy! If you like sweet and spicy together, this is a great dinner idea! Fill shells with chicken, lettuce, tomato, fresh cilantro, and your choice of hot sauce. Enjoy!

Provided by stephy.newhouse

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h45m

Yield 8

Number Of Ingredients 19

4 skinless, boneless chicken breast halves
2 teaspoons canola oil
1 large white onion, chopped
1 large Anaheim pepper, diced
1 jalapeno pepper, diced
2 tablespoons minced garlic
1 cup chicken stock
1 (8 ounce) can peeled whole plum tomatoes
1 (5 ounce) can tomato sauce
¼ cup diced mango
1 large lime, zested and juiced
2 tablespoons chopped fresh cilantro
1 tablespoon Pasilla chili powder
1 tablespoon ground cumin
2 teaspoons sea salt
1 teaspoon ground black pepper
1 teaspoon white sugar
½ teaspoon ground cinnamon
16 corn tortillas

Steps:

  • Place chicken into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until chicken is no longer pink in the center, about 30 minutes. Transfer chicken to a work surface to cool; shred.
  • Heat canola oil in a large pot over medium heat; cook and stir onion, Anaheim pepper, jalapeno pepper, and garlic until slightly softened and fragrant, about 8 minutes. Add shredded chicken, chicken stock, tomatoes, tomato sauce, mango, lime juice, lime zest, cilantro, chili powder, cumin, sea salt, black pepper, sugar, and cinnamon; bring to a boil. Reduce heat to low and simmer until chicken filling is reduced, at least 45 minutes.
  • Fill corn tortillas with chicken filling.

Nutrition Facts : Calories 222.3 calories, Carbohydrate 32.7 g, Cholesterol 29.4 mg, Fat 4.4 g, Fiber 5.4 g, Protein 15.4 g, SaturatedFat 0.7 g, Sodium 718.8 mg, Sugar 4.8 g

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