TURKISH CHICKEN TACOS
Ground chicken is simmered with coriander and nutmeg and then tucked into warm tortillas and topped with lemony herbed onions.
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the parsley, onion, 3 tablespoons of the lemon juice, 1/2 teaspoon of the chili powder, 1/2 teaspoon salt and a couple turns of pepper in a small bowl. Cover and refrigerate until needed or for up to 1 day.
- Heat the oil in a large skillet over medium-high heat. Add the carrot, coriander, nutmeg and remaining 1 tablespoon chili powder. Cook until the spices are fragrant and the carrot begins to soften, about 1 minute. Add the ground chicken and sprinkle with 3/4 teaspoon salt and a couple turns of pepper. Cook, breaking up the chicken, until it begins to brown, about 5 minutes. Add 1/2 cup water, bring to a simmer and cook until slightly thickened, about 5 minutes. Remove from the heat.
- Mix the yogurt with the remaining 2 tablespoons lemon juice. To assemble the tacos, scoop the chicken mixture into the tortillas, then top with some onion salad and sprinkle with parsley. Serve with the yogurt and lemon wedges.
GROUND CHICKEN TACOS
Fast and tasty on Tuesday or any night, these tacos are a perfect vehicle for ground chicken. The meat is amped up with spices and chipotle in adobe so it's flavorful and juicy, and topping the tacos with pico de gallo adds another level of deliciousness.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 35m
Number Of Ingredients 16
Steps:
- In a large skillet, preferably cast iron, heat oil over medium-high. Add 1 cup onion, garlic, and a pinch of salt. Cook, stirring occasionally, until softened and just beginning to brown, 3 to 4 minutes. Add chicken, cumin, coriander, salt, and pepper. Cook, breaking up meat with the back of a wooden spoon, until browned and crumbly, 5 to 6 minutes. Stir in tomato paste, chipotle, and broth. Bring to a simmer, reduce heat and cook until most of the liquid has evaporated, about 1 minute. Keep warm.
- Stir together remaining onion, tomato, jalapeno, lime and cilantro. Season with salt and pepper. To serve, fill taco shell with meat mixture and pico de gallo and top with cheese, lettuce, and sour cream.
GROUND CHICKEN TACOS WITH CREAMY SLSA
Make and share this Ground Chicken Tacos With Creamy Slsa recipe from Food.com.
Provided by codergrlli
Categories One Dish Meal
Time 35m
Yield 2 tacos, 4-6 serving(s)
Number Of Ingredients 23
Steps:
- Tacos.
- Saute red peppers and onion in large pan at medium-high heat. Season with salt and pepper. When tender add garlic, cumin, coriander, cayenne pepper and sazon seasoning. Cook for 1 minute. Add Chicken breaking it up so there are no large chunks. Once chicken is cooked sprinkle flour over the top. Stir for a few minutes. Add chicken stock simmer about 5 minutes.
- Creamy Slasa.
- Combine all ingredients. Season with salt and pepper to taste. Refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 572.9, Fat 36.3, SaturatedFat 12.8, Cholesterol 129.2, Sodium 448.7, Carbohydrate 36.4, Fiber 3.6, Sugar 7.3, Protein 26.7
BIRRIA DE POLLO (CHICKEN BIRRIA) TACOS
These Mexican birria de pollo tacos, or chicken birria tacos, are rich, flavorful, and smoky. They would taste delicious with fresh chopped tomatoes and avocado!
Provided by Liv Dansky
Categories Mexican Chicken Tacos
Yield 6
Number Of Ingredients 19
Steps:
- Add chicken broth to a medium saucepan and bring to a boil over medium-high. Remove from heat and add dried chiles. Cover and let sit until chiles have softened, about 10 minutes.
- Meanwhile, heat 2 tablespoons of the oil in a large pot or Dutch oven over medium-high. Add 3 of the onion quarters, reserving the last quarter for later use, and garlic to pan. Cook, flipping once, until charred, about 6 minutes. Remove from heat (do not wipe out the pot), and transfer onion and garlic to a blender. Add chicken broth, chiles, tomatoes, vinegar, 1 teaspoon salt, cumin, oregano, pepper, and cloves. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until combined, about 1 to 2 minutes. Pour through a fine mesh strainer into a large bowl.
- Season chicken with remaining 1 teaspoon salt. Add remaining 1 tablespoon oil in to the large pot; heat over medium-high. Add chicken; cook, flipping once, until golden brown, about 3 minutes per side. Pour blended chile mixture over meat chicken and top with bay leaf. Cover and cook over medium-low until chicken is cooked through, about 25 minutes.
- Meanwhile, chop remaining onion quarter. Set aside.
- Uncover pot, discard bay leaf, and remove chicken from chile mixture and shred. Transfer shredded chicken to a large bowl and top with 1 cup of the chile mixture; leave remaining mixture in the Dutch oven pot over medium-low.
- Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high. Working with 1 tortilla at a time, quickly dip tortilla into sauce until well coated. Transfer to skillet and top with 1/4 cup of the chicken. Repeat process with as many tortillas as will fit on in skillet. Cook until tortillas are golden brown and beginning to crisp, 1 to 2 minutes. Fold tortillas in half and transfer to a plate. Repeat process with remaining sauce, meat chicken and tortillas.
- Divide tacos evenly among 6 plates. Top with reserved chopped onion and cilantro and serve with lime wedges.
Nutrition Facts : Calories 254.6 calories, Carbohydrate 7.8 g, Cholesterol 69.9 mg, Fat 11.4 g, Fiber 1.2 g, Protein 28.1 g, SaturatedFat 1.1 g, Sodium 1676.4 mg
GROUND CHICKEN TACOS WITH CREAMY SALSA
Number Of Ingredients 0
Steps:
- In a large saute pan with straight sides over medium-high heat, heat the olive oil. Add the red and green bell pepper, onion and then season with salt and a few grinds of black pepper. Saute until the vegetables are tender then add the garlic, cumin, coriander, cayenne pepper, and sazon seasoning. Cook for a minute or so then add the ground chicken and cook, breaking up the chicken with a wooden spoon while stirring. Make sure to really break up the ground chicken on this step so there are no large clumps.Once the chicken is cooked through, sprinkle the flour over the top and stir while cooking to allow the flour to blend into the chicken for a few minutes. Add the chicken stock then raise the heat to a simmer and cook until the stock thickens a bit, about 4 to 5 minutes. Serve in warm taco shells topped with shredded lettuce and a dollop of Creamy Salsa.Combine the tomatoes, cilantro, red onion, jalapeno, scallion, sour cream hot sauce, garlic powder, and lime juice in a medium bowl. Stir to combine, then season with salt and pepper to taste, and refrigerate at least 1 hour before serving.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Nutrition Facts : Calories per serving 356
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