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
CRISPY CHICKEN STREET TACOS
Inspired by Mexican food truck fare, this recipe uses traditional ingredients like habanero, garlic, cilantro and lime juice combined with crumbled cotjia cheese and Tyson® Crispy Chicken Strips for a new twist on an authentic family favorite.
Provided by Food Network
Categories main-dish
Time 37m
Yield 4 Servings
Number Of Ingredients 11
Steps:
- 1.Prepare Crispy Chicken Strips according to package directions. When cooked, slice lengthwise and set aside. 2.Prepare lime barbecue sauce in a small bowl by mixing BBQ sauce and 2 tablespoons of fresh lime juice. 3.In separate bowl prepare the fiery habanero pico de gallo by mixing together red onion, garlic, ¼ cup lime juice, cilantro, habanero, salt and pepper. 4.Heat a dry large skillet over medium-high heat and toast the tortillas until soft and pliable. Fill immediately, or cover with a damp towel. 5.To assemble layer lime barbecue sauce, fiery habanero pico de gallo and sliced Crispy Chicken Strips on warmed tortillas. Top with crumbled cotjia cheese. - Remember to wash hands and surfaces before preparing food
INSIDE-OUT FRIED CHICKEN TACOS RECIPE BY TASTY
Here's what you need: salt, pepper, paprika, cumin, onion powder, chicken breasts, pepper, salt, all-purpose flour, large eggs, breadcrumb, canola oil, lettuce, guacamole, pico de gallo, shredded cheddar cheese, fresh cilantro, sour cream
Provided by Frank Tiu
Categories Dinner
Yield 10 servings
Number Of Ingredients 18
Steps:
- In a small bowl, combine salt, pepper, paprika, cumin, and onion powder.
- Slice chicken breasts in half laterally to form 10 thin cutlets.
- Place the chicken cutlets between 2 sheets of plastic wrap and pound out to ¼-inch (6-mm) thick.
- Season the chicken with spice mix.
- Place the flour, eggs, and bread crumbs in 3 separate shallow dishes. Dredge each cutlet in the flour, then dip in the egg, bread crumbs, back in the egg, and in the bread crumbs once more.
- Place the chicken breasts around the border of a baking sheet, so half of each cutlet drapes over the side of the pan.
- Place a smaller baking sheet wrapped with plastic wrap in the middle of the larger pan.
- Fold the draped halves of the chicken over the smaller pan.
- Freeze for 8 hours or overnight.
- Heat the oil in a large pot until it reaches 375°F (190°C).
- Fry the chicken taco shells, 2 at a time, for 5 minutes, or until golden brown.
- Drain the chicken tacos on a wire rack set over a baking sheet.
- Fill the chicken tacos with lettuce, guacamole, and pico de gallo, and cheddar cheese.
- Garnish with cilantro and sour cream.
- Enjoy!
Nutrition Facts : Calories 697 calories, Carbohydrate 78 grams, Fat 22 grams, Fiber 5 grams, Protein 43 grams, Sugar 5 grams
FRIED TACOS
Got this from a friend at work---no clue where she got it, but it's yummy! It's not on my diet, but I can splurge, right?
Provided by JelsMom
Categories Meat
Time 45m
Yield 12 tacos, 6 serving(s)
Number Of Ingredients 9
Steps:
- Brown beef over low heat, break up into fine pieces. Drain.
- Add beans, smash & mix into beef.
- Add salt, chili powder, & 2 T of taco sauce; remove from heat.
- Wrap tortillas in towel & microwave 20-30 seconds to soften.
- Heat oil in deep fryer.
- Spread meat mixture on center of each tortilla.
- Fold tortilla over & press closed.
- Drop each taco into hot oil & fry until crispy.
- Drain cooked tacos on paper towels.
- Open shells & add 1/2 slice cheese, lettuce, and taco sauce.
- Spend next several hours on treadmill.
Nutrition Facts : Calories 333.3, Fat 14.9, SaturatedFat 6.7, Cholesterol 62.8, Sodium 498.3, Carbohydrate 27.8, Fiber 5.2, Sugar 1.8, Protein 23.4
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
SOFT FRIED TORTILLAS WITH TOMATILLO SALSA AND CHICKEN
Categories Cheese Chicken Onion Appetizer Fry Quick & Easy Cinco de Mayo Dinner Hot Pepper Tomatillo Cilantro Tortillas Gourmet Sugar Conscious Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 12 chalupas
Number Of Ingredients 16
Steps:
- Make salsa:
- Purée tomatillos, chiles, onion, garlic, salt, and water in a blender until smooth.
- Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then carefully add tomatillo purée (oil will splatter) and simmer, stirring, until thickened, 8 to 10 minutes. Stir in cilantro and simmer 1 minute. Transfer to a small bowl.
- Make chalupas:
- Put oven rack in middle position and preheat oven to 200°F.
- Heat 1 tablespoon oil in cleaned dried skillet over moderate heat until hot but not smoking, then briefly cook tortillas, 3 at a time, until softened and hot but still pale, about 10 seconds per side, adding more oil if necessary. Transfer tortillas with tongs to paper towels to drain briefly, then to a large shallow baking pan in oven to keep warm, arranging tortillas in one layer (overlapping slightly if necessary) and covering pan with foil.
- Spread each warm tortilla with about 1 teaspoon salsa, then top sparingly with a few shreds of chicken. Thin crema with a little water and drizzle over chicken, then sprinkle with onion and cheese. Serve immediately.
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FRIED CHICKEN TACOS RECIPE - ANDREW ZIMMERN | FOOD
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5/5 Total Time 35 minsServings 4
- In a large bowl, combine 2 tablespoons of the lime juice with 1 teaspoon of salt, stirring to dissolve the salt. Add the chicken thighs and turn to coat. Refrigerate for 2 hours.
- In a food processor, combine the tomatillos, garlic, serranos, onion and cilantro and process to a coarse puree. Transfer the salsa to a bowl and stir in the avocado and the remaining 2 tablespoons of lime juice. Season with salt.
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- In a large skillet, heat 1/3 inch of oil until shimmering. Dredge the chicken in the flour, shaking off any excess. Fry the chicken over moderately high heat until well-browned and crisp, about 3 1/2 minutes per side. Transfer to paper towels to drain.
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