Grilled Chicken Soft Tacos Recipes

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GRILLED CHICKEN SOFT TACOS



Grilled Chicken Soft Tacos image

Marinated chicken and grilled veggies make a great taco combo, hot off the grill in less than 1 hour!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 4

Number Of Ingredients 10

1/4 cup lime juice
1/4 cup vegetable oil
2 cloves garlic, finely chopped
1 teaspoon ground cumin
1/2 teaspoon salt
1 lb boneless skinless chicken breasts, cut into 1-inch cubes
1/2 red onion, cut into 1-inch wedges, separated into layers
1 large red or green bell pepper, cut into 1-inch squares
8 Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package), heated as directed on package
1/2 cup Old El Paso™ Thick 'n Chunky salsa

Steps:

  • In small bowl, mix lime juice, oil, garlic, cumin and salt. In large resealable food-storage plastic bag, place chicken and 1/4 cup of the lime juice mixture. Seal bag; shake to coat chicken evenly. Refrigerate 30 minutes to marinate. Set remaining lime juice mixture aside until serving time.
  • Heat gas or charcoal grill. Remove chicken from marinade; discard marinade. On 8 (12-inch) skewers, alternately thread chicken, onion and bell pepper. Place skewers on grill over medium heat. Cover grill; cook 10 to 11 minutes, turning occasionally, until chicken is no longer pink in center and vegetables are done as desired.
  • Place kabobs on large plate; drizzle with reserved lime juice mixture and turn to coat evenly. Slide chicken and vegetables off each skewer onto 1 tortilla; serve with salsa.

Nutrition Facts : Calories 360, Carbohydrate 26 g, Cholesterol 55 mg, Fat 3, Fiber 1 g, Protein 24 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving (2 Tacos), Sodium 770 mg, Sugar 3 g, TransFat 1 g

GRILLED CHICKEN TACOS



Grilled Chicken Tacos image

Rub chicken breasts with a chili powder paste and grill alongside corn tortillas.

Provided by Food Network Kitchen

Time 30m

Yield 4

Number Of Ingredients 6

1/4 cup vegetable oil, plus more for oiling the grill grates
3 tablespoons chili powder
Kosher salt
1 1/2 pounds boneless, skinless chicken breasts (about 3)
12 corn tortillas
Shredded cheese, pickled jalapenos, shredded lettuce and/or salsa, for serving

Steps:

  • Prepare a grill for medium heat.
  • Mix the oil, chili powder and 1 teaspoon salt together in a small bowl to make a paste. Pound the chicken breasts between 2 pieces of plastic wrap to about 1/2-inch thick. Rub the chicken all over with the chili paste.
  • Lightly oil the grill grates. Grill the chicken until firm to the touch and cooked through, flipping once, 3 to 4 minutes per side. Set aside to rest for 5 minutes, then shred the meat into bite-size pieces or cut into strips. Warm the tortillas on the grill and wrap in a kitchen towel to stay warm.
  • Serve the chicken tacos with shredded cheese, pickled jalapenos, shredded lettuce and/or salsa for topping.

THE BEST GRILLED CHICKEN FOR TACOS, BURRITOS, OR SALADS



The Best Grilled Chicken For Tacos, Burritos, or Salads image

Charred and Tender grilled or chicken spiced with a special blend of homemade taco seasoning can be grilled or cooked in a skillet on the stove-top. It's delicious in tacos, burritos, on salads, or for meal-prep!

Provided by Layla

Categories     Dinner

Time 20m

Number Of Ingredients 11

1 pound Boneless, Skinless chicken thighs or breasts (we prefer thighs )
2 cloves garlic (minced)
1 tablespoon lime juice (optional)
1 tablespoon olive oil
1 tablespoons chili powder
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon oregano
1/4 teaspoon black pepper
1 teaspoon corn starch (optional)

Steps:

  • Add the chicken, garlic, olive oil, lime, spices, and cornstarch to a large bowl or zip-seal bag.
  • Place in fridge and let marinate for at least 15-30 minutes or up to 24 hours.
  • Remove chicken from marinade and discard marinade. Place chicken on a grill or pan heated to medium-high heat. Let chicken cook until it is no longer pink on the inside, about 6-7 minutes per side (or until it has reached an internal temperature of 165 degrees F).
  • Serve chicken in tacos, burritos, on salads or rice.

CHICKEN SOFT TACOS



Chicken Soft Tacos image

My family loves these tacos. The chicken filling cooks in the slow-cooker, so it's convenient to throw it together before I leave for work. At the end of the day, I just have to roll it up in a soft taco shell with the remaining ingredients and dinner's ready in minutes. The chicken also makes a great topping for salad. -Cheryl Newendorp, Pella, Iowa

Provided by Taste of Home

Categories     Dinner

Time 5h30m

Yield 5 servings.

Number Of Ingredients 13

1 broiler/fryer chicken (3-1/2 pounds), cut up and skin removed
1 can (8 ounces) tomato sauce
1 can (4 ounces) chopped green chiles
1/3 cup chopped onion
2 tablespoons chili powder
2 tablespoons Worcestershire sauce
1/4 teaspoon garlic powder
10 flour tortillas (8 inches), warmed
1-1/4 cups shredded cheddar cheese
1-1/4 cups salsa
1-1/4 cups shredded lettuce
1 large tomato, chopped
Sour cream, optional

Steps:

  • Place the chicken in a 4-qt. slow cooker. In a small bowl, combine the tomato sauce, chiles, onion, chili powder, Worcestershire sauce and garlic powder; pour over chicken. Cover and cook on low until chicken is tender and juices run clear, 5-6 hours., Remove the chicken. Shred meat with two forks and return to the slow cooker; heat through. Spoon 1/2 cup chicken mixture down the center of each tortilla. Top with cheese, salsa, lettuce, tomato and sour cream if desired; roll up.

Nutrition Facts : Calories 749 calories, Fat 29g fat (13g saturated fat), Cholesterol 157mg cholesterol, Sodium 1454mg sodium, Carbohydrate 64g carbohydrate (6g sugars, Fiber 5g fiber), Protein 52g protein.

GRILLED CHICKEN SOFT TACOS



Grilled Chicken Soft Tacos image

Make and share this Grilled Chicken Soft Tacos recipe from Food.com.

Provided by Vicki in CT

Categories     Chicken Thigh & Leg

Time 35m

Yield 6 serving(s)

Number Of Ingredients 20

2 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon chili powder
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1 1/2 cups coarsely chopped ripe tomatoes
1 large ripe avocado, Peeled and Diced
5 green onions, white part only chopped
1/4 cup fresh cilantro, Finely Chopped
1 tablespoon minced jalapeno
1 tablespoon lime juice
kosher salt
fresh ground black pepper
1 cup grated monterey jack cheese
iceberg lettuce
1 cup sour cream
2 tablespoons milk
14 ounces black beans, heated
10 soft taco-size flour tortillas
6 boneless skinless chicken thighs

Steps:

  • To make Marinade: In a small bowl whisk together the marinade ingredients. Rinse the chicken thighs under cold water dry with paper towels. Put marinade and chicken in ziplock bag overnight.
  • To make the salsa: Combine the salsa ingredients, including salt and pepper to taste.
  • Combine milk and sour cream.
  • Grill chicken over Direct Medium heat 8 to 10 minutes until meat is firm turning once. Cut chicken into bite sized pieces.
  • In heated soft tortillas place chicken, cheese, drained black beans, sour cream, salsa, and lettuce on tacos.

Nutrition Facts : Calories 576.8, Fat 31.4, SaturatedFat 11.9, Cholesterol 91.6, Sodium 659, Carbohydrate 46.1, Fiber 9.5, Sugar 3, Protein 29.5

GRILLED CHICKEN AND FRUIT TACOS



Grilled Chicken and Fruit Tacos image

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 12

2 plums, quartered and pitted
1 nectarine, quartered and pitted
1 medium red onion, cut into 1-inch-thick rings
1/2 red jalapeno
2 tablespoons vegetable oil
Kosher salt
1 1/2 pounds boneless, skinless chicken thighs (about 5 thighs)
1/2 teaspoon chipotle powder
1/2 teaspoon dried oregano
1/4 cup chopped fresh cilantro, plus whole sprigs for garnish
12 corn tortillas, warmed according to package directions
1 cup shredded romaine or green cabbage

Steps:

  • Preheat a grill or grill pan over medium-high heat. Toss the plums, nectarines, onions and jalapenos with 1 tablespoon of the oil and 1/2 teaspoon salt in a bowl. Toss the chicken with the chipotle powder, oregano, 3/4 teaspoon salt and the remaining tablespoon oil.
  • Grill the fruit mixture, turning occasionally, until the fruit is slightly softened and charred in places and the onions are slightly charred and crisp-tender, 5 to 7 minutes. Transfer to a bowl. Grill the chicken, turning once, until just cooked through, 7 to 8 minutes per side, and then transfer to a cutting board.
  • Place the jalapeno and half of the onions in a blender with 2 tablespoons water and blend until smooth. Add about two-thirds of the fruit to the blender and pulse until slightly chunky. Transfer the salsa to a bowl and stir in the cilantro.
  • Chop the chicken and the remaining fruit and onions into bite-size pieces. Serve the chicken and fruit mixture in the tortillas topped with the salsa, shredded lettuce and cilantro sprigs.

EASY GRILLED CHICKEN TACOS



Easy Grilled Chicken Tacos image

These tacos are perfect for outdoor grilling! Try grilling the tortillas for extra grilled flavor.

Provided by Allrecipes Member

Time 30m

Yield 4

Number Of Ingredients 8

1 tablespoon vegetable oil
1 tablespoon fresh lime juice
1 tablespoon Old El Paso® taco seasoning mix (from 1-oz package)
2 breast half, bone and skin removed (blank)s boneless skinless chicken breasts
1 (15 ounce) can Progresso® black beans, drained, rinsed
⅓ cup Old El Paso® Thick 'n Chunky Salsa
2 tablespoons chopped fresh cilantro
8 (6 inch) Old El Paso® flour tortillas for soft tacos & fajitas

Steps:

  • Heat gas or charcoal grill. In gallon-size resealable food-storage plastic bag, mix oil, lime juice and 1 tablespoon taco seasoning mix until smooth. Add chicken; seal bag. Shake until chicken is evenly coated.
  • Place chicken on grill over medium heat. Cover grill; cook 12 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165 degrees F). Let stand 5 minutes.
  • Meanwhile, in 2-quart saucepan, heat beans, salsa and cilantro over medium heat, stirring occasionally, until hot. Remove from heat; cover and keep warm.
  • Cut chicken crosswise into strips. Divide chicken on half of each tortilla; top with bean mixture. Fold other half of tortilla over filling.

Nutrition Facts : Calories 350.6 calories, Carbohydrate 43.8 g, Cholesterol 33.6 mg, Fat 9.7 g, Fiber 5.1 g, Protein 21.2 g, SaturatedFat 1.9 g, Sodium 1090.2 mg, Sugar 1.7 g

GRILLED BBQ CHICKEN TACOS



Grilled BBQ Chicken Tacos image

This is a zesty little recipe for grilled BBQ chicken tacos that is relatively easy to make and tastes great! It is a mix of American Southwest flavors and Mexican ingredients. Top with guacamole and sour cream.

Provided by jerryhillis

Categories     World Cuisine Recipes     Latin American     Mexican

Time 40m

Yield 6

Number Of Ingredients 8

2 large skinless, boneless chicken breasts, pounded to 1/2-inch thickness
1 cup chipotle barbecue sauce
½ onion, chopped
2 tablespoons chile-garlic sauce
6 large flour tortillas, warmed
1 cup shredded Cheddar cheese
½ cup sliced black olives
1 large tomato, chopped

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from the grill and set aside until cool enough to handle.
  • Shred cooled chicken and transfer to a saucepan. Add barbecue sauce, onion, and chile-garlic sauce and stir until chicken is coated. Cook over medium-low heat, stirring often, until steaming, about 5 minutes.
  • Place a few spoonfuls of chicken mixture onto each tortilla and sprinkle with Cheddar cheese, black olives, and tomato. Roll up and serve.

Nutrition Facts : Calories 605.2 calories, Carbohydrate 78.7 g, Cholesterol 58.8 mg, Fat 18.3 g, Fiber 4.9 g, Protein 29.5 g, SaturatedFat 6.8 g, Sodium 1676.2 mg, Sugar 14.4 g

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

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From spicysouthernkitchen.com


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2022-06-27 1. Grilled Chicken Breasts. This recipe for Grilled Chicken Breasts is all about the perfect balance of the right marinade and spice blend, and the proper preparation of your boneless chicken breasts. Pound out your boneless, skinless chicken breasts to ensure that all pieces are of relative size for even cooking times. Then prepare your marinade.
From topteenrecipes.com


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