Fish Or Chicken Are Both Delish In Rachs Soft Tacos Recipes

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BETTER THAN "DEL TACO" CHICKEN SOFT TACO'S



Better Than

This is very close facsimile to Del Tacos chicken soft taco. As good as their tacos are these have a lot more flavor. Quick and simple to make.

Provided by Lab Chef

Categories     Chicken

Time 30m

Yield 10 Tacos, 3 serving(s)

Number Of Ingredients 16

2 lbs chicken, cut into 1-inch cubes
2 limes, juiced
2 garlic cloves, peeled and minced
2 tablespoons taco seasoning mix
1 tablespoon vegetable oil
1 teaspoon brown sugar
1/4 cup buttermilk ranch dressing
1/4 cup sour cream
1/2 tablespoon lime juice
1 teaspoon garlic powder
1/2 teaspoon salt
1 tablespoon vegetable oil
1 cup iceberg lettuce, shredded
2 roma tomatoes, diced
1/2 cup shredded cheddar cheese
10 pieces flour tortillas

Steps:

  • Sauce:.
  • For sauce combine ranch dressing, sour cream, lime juice, garlic powder and salt and whisk well. Refrigerate and store up to 3 weeks.
  • Chicken:.
  • Cut the chicken into 1 inch pieces.
  • In a bowl, add lime juice, garlic, taco seasoning mix, 1 tablespoon of oil and brown sugar. Whisk well and add the cut up chicken. Cover and marinate for 4-6 hours.
  • In a pan over medium heat, heat 1 tablespoon oil. Add chicken and cook, stirring occasionally, until lightly browned and cooked through. Remove from heat and keep warm.
  • Heat tortillas in oven or microwave.
  • To assemble, place chicken in the middle of warmed tortilla, top with lettuce and tomato, drizzle sauce, and sprinkle cheese.

Nutrition Facts : Calories 980.4, Fat 75.1, SaturatedFat 22, Cholesterol 263.1, Sodium 1099.7, Carbohydrate 13.3, Fiber 2.6, Sugar 5.5, Protein 62.7

SOFT CHICKEN TACOS



Soft Chicken Tacos image

The Chicken base recipe can also be used for chimichangas, enchiladas, or Mexican pizza. I mix a large batch and freeze in small quantities so I can whip up a quick meal. The chimichangas are a family favorite - see Chicken Chimichanga posting.

Provided by Chef Sharon R

Categories     Chicken Breast

Time 11m

Yield 12 tacos, 6 serving(s)

Number Of Ingredients 15

8 ounces shredded cooked boneless skinless chicken breasts (I use store roasted chicken or 2 half breasts simmered in water until cooked. (Tip, shred chicken wh)
1 (4 ounce) can diced green chilies
12 ounces deli style salsa
chicken base (see above)
12 corn tortillas
2 cups shredded lettuce
12 ounces shredded low fat Mexican blend cheese
sour cream (optional)
cilantro (optional)
hot pepper sauce (optional)
jalapeno (optional)
olive (optional)
avocado (optional)
guacamole (optional)
salsa (optional)

Steps:

  • Warm shells in toaster oven or microwave - place aprox 2T of warm chicken mixture in each tortilla.
  • top with lettuce and 1oz cheese.
  • serve immediately.

Nutrition Facts : Calories 401.6, Fat 19.9, SaturatedFat 11.4, Cholesterol 91.9, Sodium 1290.8, Carbohydrate 29.2, Fiber 4.4, Sugar 5.6, Protein 28

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