Full Of Flavor Taco Chicken Recipes

BAKED TACO CHICKEN

Baked Taco Chicken image

a batch of this lip-smacking chicken will spice up your next supper. The mildly seasoned chicken pieces could be pan-fried or deep-fried, but we like oven baking the best because it cuts down on fat.

Provided by Taste of Home

Categories Dinner

Time 1h10m

Yield 12 servings.

Number Of Ingredients 6

Ingredients

1 cup all-purpose flour
2 envelopes taco seasoning
1/2 teaspoon salt
2 large eggs
2 tablespoons milk
2 broiler/fryer chickens (3 to 4 pounds each), cut up

Steps:

In a large resealable plastic bag, combine the flour, taco seasoning and salt. In a shallow bowl, beat eggs and milk. Dip chicken pieces in egg mixture, then place in bag and shake to coat. , Place bone side down in a greased 15x10x1-in. baking pan. Bake, uncovered, at 350° for 55-60 minutes or until juices run clear.

Nutrition Facts : Calories 185 calories, Fat 8g fat (2g saturated fat), Cholesterol 80mg cholesterol, Sodium 423mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 0 fiber), Protein 16g protein.

SHREDDED CHICKEN TACOS

Shredded Chicken Tacos image

Bone and skin are left on the chicken breasts so they're extra flavorful as they simmer in tomato sauce and a blend of savory seasonings.

Provided by Goya

Categories Trusted Brands: Recipes and Tips Goya®

Time 50m

Yield 4

Number Of Ingredients 15

Ingredients

2 (8 ounce) cans Goya Tomato Sauce
2 teaspoons Goya White Distilled Vinegar
2 teaspoons Goya Minced Garlic
3 ½ teaspoons ancho chile powder
1 teaspoon Goya Ground Cumin
2 teaspoons Goya Oregano Leaf
½ teaspoon sugar
2 tablespoons Goya Extra Virgin Olive Oil
2 pounds bone-in, skin-on chicken breasts
Goya Adobo with Pepper, to taste
1 (10 ounce) package Goya Corn Tortillas, warmed
¼ cup finely chopped white onion
1 lime, cut into wedges
2 tablespoons coarsely chopped fresh cilantro
Goya Hot Sauce

Steps:

In medium bowl, mix together tomato sauce, vinegar, garlic, chili powder, cumin, oregano, and sugar. Season with Adobo; set aside.
Heat oil in large skillet over medium-high heat. Season chicken with Adobo. Cook chicken, turning once, until light golden brown on both sides, about 5 minutes. Add reserved tomato sauce mixture to pan; bring to a boil (be careful, the tomato sauce can splatter). Lower heat to medium low. Simmer, covered, until cooked through (thermometer will register 170 degrees F when inserted into thickest part of breast), flipping once, about 20 minutes.
Transfer chicken to cutting board; reserve sauce in pan. Remove and discard bones and skin. Using two forks, shred chicken breast. Transfer chicken to skillet with sauce, mixing to combine; continue to cook until sauce reduces and blends into chicken, and mixture begins to caramelize, about 10 minutes more.
Transfer chicken mixture to serving bowl. Spoon into warmed corn tortillas. Garnish with lettuce, tomatoes, avocados and/or onions, if desired. Sprinkle with hot sauce, if desired.

TACO FLAVORED OVEN FRIED CHICKEN

Taco Flavored Oven Fried Chicken image

This is a modified, lower fat version of the recipe that made the finals in this year's Pillsbury Bake-off.

Provided by Claire312

Categories Chicken Breast

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 boneless skinless chicken breasts, cut in half for 4 servings
1 cup buttermilk
1 cup breadcrumbs (Progresso Parmesan Flavored)
1/4 cup flour
1 packet taco seasoning mix (I used Old El Paso)
1 teaspoon salt
1/2 teaspoon pepper

Steps:

Put chicken breasts in large ziplock bag.
Pour buttermilk over chicken in bag.
Add one tablespoon of the taco seasoning to buttermilk/chicken.
Marinate for at least 2 hours (you could probably skip this but I find that buttermilk tenderizes chicken) Mix breadcrumbs, flour, remaining taco seasoning, salt and pepper.
Pour some of crumbs on a pie plate.
Lift buttermilk coated chicken breasts out of bag and roll in crumbs.
Or, you could do the shake and bake method.
Spray pan with cooking spray.
If you have a rack you can set on the pan, spray that.
Set chicken pieces on rack on in pan.
You could also use a broiler pan.
Optional: Spray chicken pieces with butter flavored Pam if you have some around.
Bake chicken pieces at 375 for about 35 to 40 minutes.

LEMON CHICKEN TACOS

Lemon Chicken Tacos image

These tempting tacos are low in fat but full of zippy flavor. I often modify the recipe to our tastes by adding more tomato and green onion an a bit of cheddar cheese. It's a keeper!-Lisa Giegel of Spokane, Washington

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 14

Ingredients

1 pound boneless skinless chicken breast, cut into 1/2-inch cubes
2 tablespoons plus 1 teaspoon lemon juice, divided
1 large onion, sliced
1 green onion, sliced
2 garlic cloves, minced
2 teaspoons olive oil
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
2 plum tomatoes, seeded and chopped
1/4 cup minced fresh cilantro
8 flour tortillas (8 inches), warmed
1 cup shredded lettuce
1/2 cup salsa

Steps:

Place chicken in a large resealable plastic bag; add 2 tablespoons lemon juice. Seal bag and turn to coat; refrigerate for 1-2 hours., In a large nonstick skillet, saute onions and garlic in oil until tender. Add the chicken, cumin, salt and pepper. Cook and stir for 4 minutes or until no longer pink., Remove from the heat; stir in the tomatoes, cilantro and remaining lemon juice. Spoon into tortillas; top with lettuce. Fold in half. Serve with salsa.

Nutrition Facts : Calories 474 calories, Fat 11g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 994mg sodium, Carbohydrate 58g carbohydrate (5g sugars, Fiber 3g fiber), Protein 33g protein. Diabetic Exchanges