THE BEST CHICKEN TACOS EVER
Introducing the best chicken tacos ever. An easy chicken taco recipe made with chicken thighs, plus a simple onion & cilantro topping. This is our all-time favorite chicken taco recipe. They taste like they just came off a food truck!
Provided by Melissa Griffiths-Bless this Mess
Categories Dinner
Time 30m
Number Of Ingredients 15
Steps:
- In a large zipper-topped plastic baggie or in shallow dish, add the chicken, all of the spices, lime juice, and oil. Close the bag and use your hands to mix everything together. If you are using a shallow dish, use tongs to work the spices evenly into the chicken. You can let this rest for up to a half-hour or work with it right away. I like to let it rest a minute to increase the flavor.
- Heat a large skillet over medium to medium-high heat. When the skillet is hot, add the chicken. Cook for 12 to 14 minutes, turning once, until the chicken is cooked through. Remove the chicken from the pan and let it rest for 10 minutes. If you have an extra-large chicken thigh, you'll need to cook them longer, so turn down the heat to medium and cook them until no longer pink (could take up to 25 minutes or 12 minutes per side).
- While the chicken cooks, stir together the chicken taco topping by placing the chopped onion, cilantro, jalapeño, and the juice of one lime in a small bowl. Add salt and pepper, and stir to combine.
- 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.
- Chop the rested chicken into bite-sized pieces.
- To serve, place 1/8 of the chopped chicken in each set of tortillas (still two stacked together) and top with 1/8 of your onion mixture. Serve each taco with a wedge of lime to squeeze over the taco just before serving.
Nutrition Facts : ServingSize 2 tacos, Calories 401 calories, Sugar 2.9 g, Sodium 165 mg, Fat 11.1 g, SaturatedFat 2.2 g, TransFat 0 g, Carbohydrate 49.3 g, Fiber 7.4 g, Protein 28.5 g, Cholesterol 106.5 mg
EASY CHICKEN TACOS
With a simple spice rub, the chicken is cooked so quickly on the stovetop! Dice into small pieces and serve with pico, avocado + lime!
Provided by Chungah Rhee
Categories entree
Yield 6 servings
Number Of Ingredients 13
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.
CHICKEN TACO MEAT TACOS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h
Yield 8 servings
Number Of Ingredients 18
Steps:
- Warm the taco shells in the oven according to the package instructions. Heat the Chicken Taco Meat in a skillet until piping hot.
- Pile up the warm shells with: sliced lettuce, Chicken Taco Meat, chopped tomatoes, grated Cheddar-Jack and sour cream. Top with hot sauce and garnish with chopped cilantro. Serve with lime wedges for squeezing over the tacos.
- In a skillet over medium-high heat, add the olive oil and heat until hot. Add the chicken in batches and cook, browning, a couple minutes per side; remove the chicken to a plate using a slotted spoon. Add the garlic and onions to the skillet and cook briefly. Add the chili powder, paprika, cumin and salt to taste. Pour in the tomato sauce and 2 cups water to create a broth. Add the chicken back to the skillet. Bring to a boil, then simmer until the broth is reduced by half.
- Let cool, divide among 4 freezer bags and freeze. Yield: 4 freezer bags (16 to 20 servings).
CHICKEN TACO MEAT
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 16 to 20 servings
Number Of Ingredients 9
Steps:
- In a skillet over medium-high heat, add the olive oil and heat until hot. Add the chicken in batches and cook, browning, a couple minutes per side; remove the chicken to a plate using a slotted spoon. Add the garlic and onions to the skillet and cook briefly. Add the chili powder, paprika, cumin and salt to taste. Pour in the tomato sauce and 2 cups water to create a broth. Add the chicken back to the skillet. Bring to a boil, then simmer until the broth is reduced by half.
- Let cool, divide among 4 freezer bags and freeze.
CROCK POT CHICKEN TACO MEAT
I adopted this recipe from the Recipezaar account, and I'm so glad that I did. This has become a regular addition to my OAMC and I have created a public cookbook filled with recipe ideas using this recipe. This is a three-ingredient wonder that's easy (5 minutes of your time), delicious and versatile.
Provided by Pamela
Categories Chicken Breast
Time 6h
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Dissolve taco seasoning into chicken broth.
- Place chicken breasts in crock pot and pour chicken broth over.
- Cover and cook on low for 6-8 hours.
- With two forks, shred the chicken meat into bite-size pieces.
- To freeze, place shredded meat into freezer bags with the juices.
- Press out all the air and seal.
TACO MEAT
This recipe makes just the taco meat. You have to buy everything else, of course. Make a big batch and use for a multiple of different meals: add to bean burritos for a more hearty and tasty burrito, or add a can of beans (kidney, red, or pinto) and use for Frito® Pie, Navajo tacos, or taco salad.
Provided by Natalie
Categories World Cuisine Recipes Latin American Mexican
Time 15m
Yield 5
Number Of Ingredients 6
Steps:
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
- Season beef with onion powder, garlic salt, celery salt, and cumin. Pour tomato sauce over the beef, stir to coat, and simmer until thickened, slightly, about 5 minutes.
Nutrition Facts : Calories 188.1 calories, Carbohydrate 2.8 g, Cholesterol 63.2 mg, Fat 11.2 g, Fiber 0.7 g, Protein 18.3 g, SaturatedFat 4.4 g, Sodium 620.5 mg, Sugar 1.9 g
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
EASY CHICKEN TACO MEAT
This is a simple recipe which can be increased or decreased as desired for the needed quantity. The amount of heat (spicy flavor) depends on the category of heat in the salsa that you use. This meat is great in all kinds of Mexican dishes.
Provided by CarrolJ
Categories Chicken
Time 35m
Yield 3 serving(s)
Number Of Ingredients 3
Steps:
- Put together in a saucepan or skillet.
- Simmer until all liquids are absorbed and meat has become shredded.
- Stir regularly.
- Serve.
SUNNY'S EASY CHICKEN TACO SKEWERS
Provided by Sunny Anderson
Categories main-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- For the sauce: In a small bowl, whisk together the lime juice, orange or pineapple juice and hot honey. Set aside.
- For the skewers: Preheat a grill, cast-iron grill, griddle or pan over medium-high heat.
- In a medium bowl, add the chicken, pineapple, jalapeños and oil and toss to coat. Add the elote seasoning and a couple grinds of black pepper and toss again. Add to metal skewers in any order, but I prefer adding all of the same thing on one skewer.
- Cook on all sides until the chicken is cooked through and the pineapples and jalapeños are charred, 10 to 12 minutes, turning every couple of minutes. Brush the skewers with the sauce halfway through and again when they're done.
- Transfer the skewers to a cutting board. Remove the skewers and roughly chop the chicken, pineapples and jalapeños together. Transfer to a serving bowl.
- For the tacos: In a medium bowl, combine the onions and cilantro. Place some taco filling in a warm tortilla and top with some onion-cilantro mixture, a squeeze of lime juice and a few shakes of hot sauce if using.
CHICKEN TACOS
Steps:
- Rub the marinade all over the chicken pieces. Place in a bowl, cover and refrigerate at least 1 hour or as long as overnight. Preheat the oven to 350/. Lift the chicken pieces from the marinade and transfer to a roasting pan. Roast for about 40 minutes, or until the meat easily pulls away from the bone. Set the chicken aside to cool and pour the cooking juices from the pan into a bowl or cup.
- Refrigerate the juices so that the fat rises to the top. When the chicken is cool, remove and discard the skin, if desired, and bones and cut or shred the meat into bitesized pieces. Refrigerate the chicken if you do not plan to use it right away. When you are ready to make the tacos, skim off and discard the fat which has risen from the cooking juices, and use the brown cooking liquid which remains to reheat the chicken in a low oven.
- Dip a corn tortilla in some water and shake off the excess. Toast one at a time in a nonstick pan over medium heat for about 1 minute on each side. Wrap in a towel to keep warm while you dip and heat the remaining tortillas.
- For each taco, stack 2 tortillas. Divide the warm chicken and place on top. Top with Salsa Fresca, sliced avocado, and chopped cilantro.
- Combine 1/3 cup of the orange juice, the achiote paste, jalapenos, garlic, peppercorns and salt in a blender or food processor. Puree until the peppercorns are completely crushed. Add the cilantro and the remaining 1/3 cup orange juice and puree until smooth.
- In large bowl combine all ingredients and stir until smooth. The dough should be slightly sticky and form a ball when pressed together. To test, flatten a small piece of dough between your palms. If the edges crack, add water to the dough, a tablespoon at a time, until a test piece does not crack.
- Divide the dough into 24 golf ball size pieces for tacos and 12 large balls for quesadillas. Place on a platter and cover with a damp towel. Line a tortilla press with 2 sheets of plastic cut from a plastic freezer bag or other heavy duty plastic bag.
- Heat a dry cast iron skillet, or non-stick pan until moderately hot. Flatten each ball of dough in the tortilla press, then remove the plastic from the top and, holding the tortilla with your fingertips, peel off the bottom sheet. Lay the tortillas one by one on the skillet and cook about 30 to 45 seconds per side, pressing the top of each tortilla with your fingertips to make it puff. Place the hot tortillas on a towel.
- When they are still warm but not hot, stack and wrap in a towel. Serve immediately or let cool, wrap well in plastic or a plastic bag and store in the refrigerator up to a week.
- In a mixing bowl combine all the ingredients. Stir and toss well. Store in a covered container in the refrigerator no more than 1 day.
EASY SHREDDED CHICKEN TACOS
This is a great recipe for easy shredded chicken tacos that I've been using for years. Great for a weeknight or a weekend meal!
Provided by SMJ0724
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 8
Number Of Ingredients 11
Steps:
- Mix water and taco seasoning in a large bowl. Add tomato sauce, vinegar, garlic, oregano, cumin, and sugar; mix well.
- Heat oil in a large skillet over medium-high heat. Add chicken and cook until golden brown, about 5 minutes per side. Add tomato sauce mixture and bring to a boil. Reduce heat to medium-low, cover, and simmer until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove chicken breasts from the pan and shred meat with 2 forks when cool enough to handle. Return shredded chicken to the pan with the tomato sauce. Cook and stir until chicken is coated with sauce and sauce reduces a bit, about 5 minutes.
- Transfer chicken and sauce to a serving bowl and spoon onto taco shells.
Nutrition Facts : Calories 244.3 calories, Carbohydrate 15.7 g, Cholesterol 58.5 mg, Fat 9 g, Fiber 1.7 g, Protein 24 g, SaturatedFat 1.8 g, Sodium 658.8 mg, Sugar 3.3 g
CHICKEN TACO MEAT!!!
Make and share this Chicken Taco Meat!!! recipe from Food.com.
Provided by RedLobsterRestauran
Categories Chicken
Time 8h1m
Yield 1 pot, 4-8 serving(s)
Number Of Ingredients 5
Steps:
- combine all ingredients in a crock pot.
- heat on low for 8 hours.
- serve on tacos with all the fixings.
Nutrition Facts : Calories 312.2, Fat 6.7, SaturatedFat 1.5, Cholesterol 145.3, Sodium 641.7, Carbohydrate 8.4, Fiber 1.3, Sugar 4.4, Protein 52.1
EASY CHICKEN TACO MEAT MIX
Easy to throw together and let it go in the crock pot chicken meat mix that you can use for tacos, burritos, etc.
Provided by ddav0962
Categories Chicken
Time 5h10m
Yield 16 tacos, 16 serving(s)
Number Of Ingredients 12
Steps:
- Drain as much juice as possible out of the can of tomatoes.
- In crock pot put tomatoes, onion, red pepper, garlic and jalapenos.
- Add cumin, cayenne and chili powder.
- Stir it all together.
- Put in chicken breasts and stir around.
- Cover and cook on high 4-5 hours.
- Remove chicken breasts to a plate and shred the meat.
- Return all meat to the crock pot and stir through.
- To make tacos I put some meat in the center of a flour tortilla, then top with cheese and a couple slices of avacado.
- Enjoy!
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