Chicken Tacos With Salsa Verde Slaw And Queso Fresco No Prep Quick Cook Recipes

EASY CHICKEN TACOS

Steps:

• In a small bowl, combine chili powder, cumin, paprika, oregano, garlic powder, 1 teaspoon salt and 1/2 teaspoon pepper. Season chicken with chili powder mixture. Heat canola oil in a large skillet over medium high heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side. Let cool before dicing into bite-size pieces. Serve chicken in tortillas, topped with pico de gallo, avocado, cilantro and lime.

NEW MEXICAN-STYLE SOFT TACOS WITH HACKED CHICKEN AND SALSA VERDE

Steps:

• Preheat oven to 350 degrees F.
• Heat oil in a large Dutch oven over medium-high heat. Season chicken with salt and ancho chile powder. Sear, skin side down, in the oil until golden brown. Turn over and brown on the other side. Remove the chicken to a plate.
• Add the onion to the pan and cook until lightly golden brown. Add the garlic and cook for 1 minute longer. Add the chicken back to the pot, add the chiles, stock, and cilantro, and bring to a boil. Cover and roast in the oven until the chicken easily falls away from the bone, about 40 minutes. Remove the chicken from the pot and strain the cooking liquid into a bowl.
• When the chicken is cool enough to handle, remove bones and cut or shred the meat into bite-sized pieces. Place the reserved cooking liquid into a medium saucepan and bring to a simmer. Add the shredded chicken, turn off the heat and let warm.
• Divide the warm chicken among the warm tortillas, top with Salsa Verde and chopped cilantro.
• Heat oil in a large skillet over medium heat. Add the onions and jalapeno and cook until soft. Add the tomatillos and cook until soft, about 10 to 15 minutes. Transfer the mixture to a blender, add the lime juice, honey, and cilantro, and blend until smooth. Season with salt and pepper.

CHICKEN TACOS WITH SALSA VERDE SLAW AND QUESO FRESCO NO PREP, QUICK COOK

Steps:

• Before You Cook If using any fresh produce, thoroughly rinse and pat dry Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Microwave Instructions Thoroughly rinse any fresh produce and pat dry.Add pepper and onion mix and 1 tsp. olive oil to provided tray. Cover tray with a damp paper towel. Microwave until tender, 2-3 minutes.Carefully remove tray from microwave. Drain chicken and pat dry. Add chicken and seasoning blend and stir to combine. Cover tray again with a damp paper towel. Microwave until heated through, 3-4 minutes. While meal heats, halve lime. In a mixing bowl, combine slaw mix, salsa verde, juice of half the lime, and a pinch of salt.Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.To serve, fill tortillas with chicken mixture and garnish with slaw, cheese, sour cream, and crispy jalapeños (to taste). Squeeze remaining lime half over tacos to taste. Bon appétit! 2 Oven Instructions Turn oven on to 375 degrees. Let preheat, at least 10 minutes. Thoroughly rinse any fresh produce and pat dry.Add pepper and onion mix and 1 tsp. olive oil to provided tray. Cover tray with foil. Place tray on a baking sheet. Bake covered in hot oven until tender, 13-15 minutes.Carefully remove tray from oven. Drain chicken and pat dry. Add chicken and seasoning blend and stir to combine. Cover tray with foil again. Place tray on baking sheet and bake covered in hot oven until heated through, 10-12 minutes.While meal heats, halve lime. In a mixing bowl, combine slaw mix, salsa verde, juice of half the lime, and a pinch of salt.Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.To serve, fill tortillas with chicken mixture and garnish with slaw, cheese, sour cream, and crispy jalapeños (to taste). Squeeze remaining lime half over tacos to taste. Bon appétit!

SLOW COOKER SALSA VERDE CHICKEN

Steps:

• Combine the chicken thighs, salsa verde, green chiles, chopped garlic, jalapeño, garlic powder, onion powder and cumin in a 6- to 8-quart slow cooker. Stir to evenly combine. (Don't add salt now; jarred salsas are often high in sodium.) Cook on low until the chicken is tender and the flavors are blended, 5 to 6 hours. (If you will be away for 8 hours or more, set the cook time for 4 hours on low and set the slow cooker auto-switch to warm for the remaining time.)
• Use two forks to coarsely shred the chicken. With the heat on low, add the scallions and cilantro, and stir to combine. Season to taste with salt and lime juice. Serve with rice or in tortillas, if desired, with accompaniments.