CRISPY FLOUR TORTILLA CHICKEN TACOS
This simple chicken taco is quick to prepare and provides that extra crunch of the new Old El Paso™ crispy flour tortilla shells!
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 8
Number Of Ingredients 7
Steps:
- Heat 10-inch nonstick skillet over medium heat. Stir in chicken, taco seasoning mix and water; cook 3 to 4 minutes, stirring occasionally, until chicken is heated through and sauce has thickened slightly.
- Divide chicken mixture among heated shells; top with cheese, guacamole and chopped tomatoes.
Nutrition Facts : Calories 220, Carbohydrate 13 g, Cholesterol 45 mg, Fat 1, Fiber 1 g, Protein 14 g, SaturatedFat 5 g, ServingSize 1 Taco, Sodium 600 mg, Sugar 1 g, TransFat 0 g
CRISPY CHICKEN TAQUITOS
Provided by Giada De Laurentiis
Categories appetizer
Time 25m
Yield 8 taquitos
Number Of Ingredients 7
Steps:
- Add enough oil to a heavy bottom straight-sided pan to come 2 inches up the sides. Heat over medium heat to 350 degrees F on a deep-fry thermometer.
- Meanwhile, mix together the chicken, Cheddar, 1/2 cup salsa and the cumin in a medium bowl. Spoon about a 1/4 cup of the mixture into the center of each tortilla. Roll the tortillas tightly around the filling and secure with a toothpick.
- Working in batches of 2 or 3 at a time, place the taquitos in the hot oil and fry, flipping as needed to brown evenly, until crispy and golden brown, about 3 minutes. Using tongs, remove the taquitos to a paper-towel lined plate to drain. Continue with the remaining taquitos. Serve alongside salsa and sour cream for dipping, if desired.
FRIED CHICKEN TACOS FROM TURNIP GREENS AND TORTILLAS
Excerpted from TURNIP GREENS AND TORTILLAS © 2018 by Eddie Hernandez. Photographs © 2018 by Angie Mosier. Reproduced by permission of Rux Martin Books/Houghton Mifflin Harcourt. All rights reserved. --- The main component of this taco is no fancier than any Southern grandma's fried chicken, but when you wrap the refried strips in a warm flour tortilla with Jalapeño-Lime Mayonnaise, the taste is unforgettable. I use this simple formula to create endless specials, such as the two popular variations that follow.
Provided by Food.com
Categories Mexican
Time 1h
Yield 16 tacos
Number Of Ingredients 12
Steps:
- Seasoned Flour Coating:.
- In a container, combine 2 cups all-purpose flour with 4 1/2 teaspoons ground black pepper and 1 1/2 teaspoons salt. Makes 2 cups.
- NOTE: Texture is as important as flavor in my dishes-especially when it comes to tacos. My coating mixtures can be mixed and matched with various meats and vegetables before frying or sautéing, adding both flavor and crunch. They keep for 3 months tightly covered and are great to have on hand when you are short on ideas for dinner. Use as directed in the recipes that call for them, or swap them out. Then add gravy, a ribbon of flavored mayonnaise, or a drizzle of a simple sauce, and you have created your own masterpiece!
- Jalapeño-Lime Mayonnaise:.
- Makes 2 1/4 cups.
- Blending mayonnaise with hot chiles is a great way to soften the chiles' flavor. Here are three variations on this pairing with distinctive results. I specify a blender for one and a food processor for the others, depending on how much texture I want. If I am going to squeeze the mayo through a bottle, then I want it as smooth as possible, but if I am going to spread it or spoon it on, I might want some little pieces. This is up to you.
- Place the mayonnaise, lime juice, jalapeño, and salt in a blender and puree. Taste and adjust the seasonings as desired. Refrigerate in an airtight container for up to 1 week.
- Taco Recipe:.
- Place three medium bowls on your work surface. In the first bowl, whisk together the egg with the milk. Add the chicken pieces and stir to coat. Cover and refrigerate until ready to use. You can do this the night before.
- Place the seasoned flour in the second bowl. In the third bowl, toss the lettuce with the tomatoes.
- Heat 1 1/2 inches of oil in a Dutch oven or deep, heavy pot over high heat until it is 350 degrees F.
- Heat the oven to 200 degrees F. Line a baking sheet with paper towels.
- Remove a few pieces of chicken from the milk, dredge in the flour, and shake off the excess. Gently place in the hot oil. Cook until light brown, crispy, and cooked through, 6 to 8 minutes, turning as needed. Transfer to the paper towel-lined baking sheet to drain. Keep warm in the oven while you fry the remaining chicken. Allow the oil to return to 350 degrees F between batches.
- Set a dry skillet over medium-high heat. Add a tortilla and heat on both sides for a minute or two, until a few dark spots appear. Remove to a plate. Place 2 chicken tenders in the center of the tortilla, top with 1 tablespoon of the mayonnaise and some of the lettuce and tomato, and fold. Repeat with the remaining tortillas.
- Buy the book here:.
- https://www.amazon.com/Turnip-Greens-Tortillas-Mexican-Southern/dp/0544618823.
Nutrition Facts : Calories 226.5, Fat 6.1, SaturatedFat 1.8, Cholesterol 51, Sodium 363.1, Carbohydrate 24.8, Fiber 1.8, Sugar 3.4, Protein 17.3
CHICKEN PUFFY TACOS
Almost everyone I know rants and raves about "Chicken Puffy Tacos!" The "puffy" part of the name comes from using fried flour tortillas instead of crispy corn or plain flour, but what makes these tacos irrestible is the meat. I personally love the meat in a folded and fried flour tortilla w/ cheese, guacomole, lettuce, tomato, and sour cream. *I've also used simply 4-5lb of frozen chicken breasts for this recipe as well, but the whole chicken (with skin and bone) makes it much better.
Provided by Rocky Walls
Categories Whole Chicken
Time 4h20m
Yield 24 Tacos, 24 serving(s)
Number Of Ingredients 14
Steps:
- Place everything except the tortillas and oil in a crockpot or slow cooker and set to high for three hours or until meat is easily removed from the bone (the thickest part of chicken should read 180 degrees on a meat thermometer).
- Remove chicken and let cool, leaving sauce in the vessel.
- When cool enough to handle, pull the chicken meat from the bone and shred. Add shredded meat back into the sauce. Discard chicken skin and bones.
- Reduce crockpot or slow cooker to low and simmer meat in sauce for at least one additional hour (the longer the better).
- Meanwhile, pour vegetable oil into a frying pan until 1/4" deep. Heat oil to 350 degrees or until a flour tortilla "puffs" up and browns quickly.
- Add one flour tortilla at a time into oil and fry one side until lightly browned.
- Using tongs, fold the tortilla over so that the browned side is on the inside.
- Fry the outside until lightly browned.
- Remove from oil, add a pinch of kosher salt and place on a cooling rack.
- Repeat until desired number of Puffy Taco Shells are done.
- Note: Don't dare cut out the onion and/or garlic, as the meat will not tenderize nearly as well.
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CRISP CHICKEN TACOS (TACOS DE POLLO) RECIPE | MYRECIPES
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4.5/5 (6)Total Time 1 hrServings 8Calories 238 per serving
- Pour 3 tbsp. oil into a medium frying pan over high heat. When hot, add tortillas, 1 at a time, heating just enough to soften but not crisp, about 10 seconds per side. As heated, stack on paper towels, cover with a kitchen towel, and keep warm in oven. Add more oil to pan as needed.
- Mix cilantro with chicken filling. Working with 1 tortilla at a time, distribute about 1/4 cup packed chicken filling down center. Fold tortilla in half over filling and thread 1 toothpick through top edges to seal. If assembling ahead, arrange filled tacos on a tray, cover with plastic wrap, and chill up to 4 hours.
- Pour at least 1/2 in. oil into same pan and set on high heat. When hot, add 4 to 6 tacos (depending on pan size; do not overcrowd). Tacos should sizzle when they hit oil. Turn as needed until shells are crisp and golden brown, 1 to 2 minutes per side. Lift tacos from pan with a slotted spoon, draining oil back into pan. Lay tacos in a single layer on a baking sheet lined with paper towels and keep warm in oven. Fry remaining tacos the same way, adding more oil as needed. When all tacos are cooked, pull out and discard toothpicks. Serve with salsa on the side.
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- Preheat the oven to 220°C/430°F. Line a sheet pan with foil or parchment paper and spray with nonstick cooking spray.
- Coat the chicken first in the flour, then dip into the egg and finally into the breadcrumbs. Make sure the chicken is well-coated after each step.
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