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.
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 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
EASY CHICKEN TACOS
Enjoy favorite taco truck flavors at home with our Easy Chicken Tacos recipe! These Healthy Living Easy Chicken Tacos are ready to eat in under 15 minutes.
Provided by My Food and Family
Categories Home
Time 13m
Yield Makes 4 servings.
Number Of Ingredients 5
Steps:
- Heat chicken and salsa in saucepan on medium heat 3 min. or until heated through.
- Fill taco shells with chicken mixture; top with cheese and lettuce.
Nutrition Facts : Calories 170, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 580 mg, Carbohydrate 11 g, Fiber 2 g, Sugar 1 g, Protein 15 g
15-MINUTE SOFT CHICKEN TACOS
Try a simple chicken taco recipe and skip the takeout. These 15-Minute Soft Chicken Tacos are a perfect weeknight solution when you're crunched for time.
Provided by My Food and Family
Categories Grains
Time 15m
Yield 5 servings
Number Of Ingredients 8
Steps:
- Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 5 to 7 min. or until done.
- Add water, salsa and seasoning mix; stir. Bring to boil. Stir in rice; cover. Cook on low heat 5 min.
- Spoon chicken mixture evenly onto tortillas; sprinkle with cheese.
Nutrition Facts : Calories 540, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 1310 mg, Carbohydrate 72 g, Fiber 5 g, Sugar 1 g, Protein 30 g
EASY CHICKEN TACOS RECIPE - (4.1/5)
Provided by grinder
Number Of Ingredients 10
Steps:
- POACH CHICKEN: Melt butter in large skillet over med-high heat. Add garlic and chipotle and cook until fragrant, about 30 seconds. Stir in orange juice, Worcestershire and ½ cup cilantro and bring to boil. Add chicken and simmer, covered, over med-low heat until meat registers 160°, 10-15 minutes, flipping chicken halfway through cooking. Transfer to plate and tent with foil. SHRED AND SAUCE: Increase heat to med-high and cook until liquid is reduced to ¼ cup, about 5 minutes. Off heat, whisk in mustard. Using 2 forks, shred chicken into bite-sized pieces and return to skillet. Add remaining cilantro to skillet and toss until well combined. Season with salt and pepper. Serve with tortillas. TO WARM TORTILLAS: Wrap them in foil and heat in a 350°F oven 15 minutes. Top tacos with shredded lettuce, grated cheese, diced avocado, tomato and sour cream.
EASY CHICKEN STREET TACOS RECIPE
Seasoned chicken, fresh pico de gallo, and cilantro held together in a tortilla . . . this easy chicken street taco recipe will quickly become a family favorite.
Provided by Lauren
Categories Main Course
Time 20m
Number Of Ingredients 13
Steps:
- In a pan over medium heat, heat oil then combine shredded chicken, cumin, chili powder, garlic powder, salt, and pepper and cook until completely heated through.
- In a separate bowl, gently toss together chopped onion, diced tomatoes, juice of one lime, and cilantro.
- To assemble taco, lay corn tortilla out flat on a plate. Top with 1/2 cup shredded chicken, tomato mixture, and cotija cheese.
- Squeeze lime juice over taco and serve.
Nutrition Facts : Calories 355 kcal, Carbohydrate 34 g, Protein 30 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 83 mg, Sodium 705 mg, Fiber 6 g, Sugar 4 g, ServingSize 1 serving
EASY OVEN-BAKED CHICKEN TACOS
These cheese- and bean-stuffed tacos are our new favorite way to turn a rotisserie chicken into a super-easy dinner that serves up to 10.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 10
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray. Place taco shells standing up and together in dish; set aside.
- In 10-inch nonstick skillet, cook chicken, taco seasoning mix, water and chiles over medium heat 5 to 6 minutes, stirring frequently, until chicken is heated through. Remove from heat.
- To assemble, spread about 2 tablespoons refried beans in bottom of each shell. Top each with heaping 1/4 cup chicken mixture and 2 tablespoons shredded cheese. Bake 5 to 7 minutes or until cheese is melted. Top with remaining ingredients, if desired.
Nutrition Facts : Calories 220, Carbohydrate 16 g, Cholesterol 45 mg, Fat 1, Fiber 2 g, Protein 16 g, SaturatedFat 6 g, ServingSize 1 Taco, Sodium 650 mg, Sugar 0 g, TransFat 0 g
SOFT CHICKEN TACOS
"I came up with this healthy chicken and bean filling for tacos since my husband needs to watch his cholesterol level," relates Ruth Peterson of Jenison, Michigan. "Sliced radishes make a unique crunchy topping."
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large skillet coated with cooking spray, cook chicken over medium heat until no longer pink. Stir in the beans, salsa and taco seasoning; heat through. , Spoon the chicken mixture down the center of each tortilla; roll up. Serve with the toppings of your choice if desired.
Nutrition Facts : Calories 271 calories, Fat 2g fat (0 saturated fat), Cholesterol 42mg cholesterol, Sodium 1077mg sodium, Carbohydrate 39g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
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- 1. __Make the taco seasoning__. Blend together ground cumin, paprika, black pepper, garlic powder, chipotle chile powder, ancho chile powder, dried Mexican oregano, and onion powder.
- 2. __Marinate the chicken__. In a small bowl, combine taco seasoning with lime juice, oil, and salt to form a marinade. Place the chicken breasts in a medium bowl or plastic bag and cover with marinade. Let sit at room temperature 10–30 minutes, or refrigerate overnight.
- 3. __Cook the chicken__. When the chicken is done marinating, heat oil in a large skillet over medium-high heat. Add chicken and cook until cooked through, golden brown, and slightly crispy, about 5–7 minutes. Using tongs, flip chicken breasts and cook until the other side has browned, about 5 more minutes. Slice cooked breasts into bite-size pieces, or shred with a fork.
- 4. __Warm tortillas__. While the chicken is cooking, heat corn tortillas on a griddle or directly over a gas burner. Keep tortillas warm in a tortilla warmer or a clean, folded kitchen towel.
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