Lighter Chicken Tacos Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SHREDDED CHICKEN TACOS RECIPE BY TASTY



Shredded Chicken Tacos Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, chili powder, ground cumin, pepper, garlic, salsa, tortilla, pico de gallo, guacamole, sour cream

Provided by Tiffany Lo

Categories     Lunch

Time 30m

Yield 4 servings

Number Of Ingredients 10

3 boneless, skinless chicken breasts
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon pepper
2 cloves garlic, minced
2 cups salsa, or 1 16 oz jar
tortilla, to serve
pico de gallo, to serve
guacamole, to serve
sour cream, to serve

Steps:

  • Place chicken breasts inside the Instant Pot.
  • Add the chili powder, ground cumin, pepper, and garlic and toss until the chicken is coated on both sides. Add the salsa.
  • Seal the lid in place until you hear the beep. Tip: Closing the lid can be tricky. Have the pressure knob at 11 o'clock and turn right.
  • Press "Poultry" and set time to 13 minutes. Set pressure knob to "Sealing".
  • Steam will release and the screen will say "On" before it starts counting down.
  • Once the timer goes off, carefully turn the pressure knob to "Venting". Let all of the stream release before opening the lid.
  • Shred the chicken with two forks.
  • Serve with tortillas, pico de gallo, guacamole, sour cream, or other desired toppings.
  • Enjoy!

Nutrition Facts : Calories 223 calories, Carbohydrate 8 grams, Fat 4 grams, Fiber 2 grams, Protein 36 grams, Sugar 4 grams

LIGHTER CHICKEN TACOS



Lighter chicken tacos image

The same tasty Mexican dish with half the fat of standard tacos. Pile on the chicken, salsa and guacamole, and build yourself a delicious dinner

Provided by Angela Nilsen

Categories     Dinner, Lunch, Main course, Supper

Time 1h

Number Of Ingredients 21

2 tsp rapeseed oil
1 tsp ground cumin
1 tsp smoked paprika
450g skinless chicken breasts, preferably organic
4 medium tomatoes, preferably on the vine, halved
1 red pepper, quartered
1 small red onion, cut into 8 wedges
¼ tsp rapeseed oil
2 tsp lime juice
¼ tsp ground cumin
good pinch of chilli flakes
2 medium-sized ripe avocados, stoned, peeled and roughly chopped
4 tsp lime juice
2 spring onions, ends trimmed, finely chopped
3 tbsp chopped coriander
good pinch of chilli flakes
8 corn tacos shells
8 tsp 0% Greek yogurt
2 Little Gem lettuces, shredded
chopped coriander
lime wedges, for squeezing over

Steps:

  • Mix the oil with the cumin and paprika on a large plate. Sit the chicken on the plate and rub the spiced oil all over it. Season with pepper and a pinch of salt, then cover and set aside while you prepare the salsa.
  • Heat the grill to high for 10 mins. Meanwhile, line a large baking tray with foil and lay the tomatoes (cut-side up) on it, along with the pepper and red onion. Brush the oil over the onion, and season the tomatoes and onion with pepper. Grill for 12-15 mins, turning the tomatoes and onion halfway through, until well charred. Remove (leaving the grill on) and set aside to cool - put the pepper in a bowl and cover with cling film so that it's easier to skin later.
  • For the guacamole, put the avocado in a bowl and briefly mash with a fork, leaving some chunky pieces for texture. Gently mix in the lime juice, spring onions, coriander and chilli flakes. Season with pepper and a pinch of salt.
  • Re-line the baking tray with foil and lay the chicken on it, plump-side up. Grill for about 10 mins until cooked - there is no need to turn it. Meanwhile, scoop out and discard as much of the seeds and juice from the tomatoes as you can (so the salsa isn't too wet), leaving the pulp and charred skin. When the pepper is cool enough to handle, peel off and discard the skin. Chop the tomatoes and onion, and dice the pepper. Combine in a bowl with the lime juice, cumin, chilli flakes, some pepper and a pinch of salt.
  • When the chicken is cooked, remove from the grill, cover loosely with foil and set aside for 5 mins.
  • Heat oven to 180C/160C fan/gas 4. Cut the chicken into chunky slices and spoon over the juices. When ready to serve, lay the taco shells on a baking sheet and warm through for 2-3 mins. Serve the chicken, taco shells, yogurt, lettuce, coriander and lime wedges in separate bowls, so that everyone can build their own tacos.

Nutrition Facts : Calories 477 calories, Fat 24.1 grams fat, SaturatedFat 5.4 grams saturated fat, Carbohydrate 26.2 grams carbohydrates, Sugar 9.1 grams sugar, Fiber 9.5 grams fiber, Protein 34.1 grams protein, Sodium 0.6 milligram of sodium

CHICKEN TACOS



Chicken Tacos image

Provided by Food Network

Categories     appetizer

Yield 12 tacos

Number Of Ingredients 23

1 recipe Achiote Citrus Marinade (recipe follows)
1 1/2 pounds chicken legs and thighs
24 small corn tortillas (recipe follows), or use store-bought
1 recipe Salsa Fresca (recipe follows)
2 avocados, peeled and sliced
1/2 bunch cilantro, leaves only, chopped
2/3 cup freshly squeezed orange juice
1/4 cup achiote paste
2 to 3 jalapeno chiles stemmed and seeded if desired
7 garlic cloves, peeled
1 tablespoon black peppercorns
1 tablespoon salt
1 bunch cilantro, stems and leaves
4 cups finely ground deep yellow masa harina
2 3/4 cups cold water
1 teaspoon salt
4 medium ripe tomatoes, cored, seeded, and finely diced
1/4 red onion, minced
2 jalapeno chiles, stemmed, seeded and minced
1 bunch cilantro, leaves only chopped
2 tablespoons lime juice
3/4 teaspoon salt
Pinch of freshly ground black pepper

Steps:

  • Rub the marinade all over the chicken pieces. Place in a bowl, cover and refrigerate at least 1 hour or as long as overnight. Preheat the oven to 350/. Lift the chicken pieces from the marinade and transfer to a roasting pan. Roast for about 40 minutes, or until the meat easily pulls away from the bone. Set the chicken aside to cool and pour the cooking juices from the pan into a bowl or cup.
  • Refrigerate the juices so that the fat rises to the top. When the chicken is cool, remove and discard the skin, if desired, and bones and cut or shred the meat into bitesized pieces. Refrigerate the chicken if you do not plan to use it right away. When you are ready to make the tacos, skim off and discard the fat which has risen from the cooking juices, and use the brown cooking liquid which remains to reheat the chicken in a low oven.
  • Dip a corn tortilla in some water and shake off the excess. Toast one at a time in a nonstick pan over medium heat for about 1 minute on each side. Wrap in a towel to keep warm while you dip and heat the remaining tortillas.
  • For each taco, stack 2 tortillas. Divide the warm chicken and place on top. Top with Salsa Fresca, sliced avocado, and chopped cilantro.
  • Combine 1/3 cup of the orange juice, the achiote paste, jalapenos, garlic, peppercorns and salt in a blender or food processor. Puree until the peppercorns are completely crushed. Add the cilantro and the remaining 1/3 cup orange juice and puree until smooth.
  • In large bowl combine all ingredients and stir until smooth. The dough should be slightly sticky and form a ball when pressed together. To test, flatten a small piece of dough between your palms. If the edges crack, add water to the dough, a tablespoon at a time, until a test piece does not crack.
  • Divide the dough into 24 golf ball size pieces for tacos and 12 large balls for quesadillas. Place on a platter and cover with a damp towel. Line a tortilla press with 2 sheets of plastic cut from a plastic freezer bag or other heavy duty plastic bag.
  • Heat a dry cast iron skillet, or non-stick pan until moderately hot. Flatten each ball of dough in the tortilla press, then remove the plastic from the top and, holding the tortilla with your fingertips, peel off the bottom sheet. Lay the tortillas one by one on the skillet and cook about 30 to 45 seconds per side, pressing the top of each tortilla with your fingertips to make it puff. Place the hot tortillas on a towel.
  • When they are still warm but not hot, stack and wrap in a towel. Serve immediately or let cool, wrap well in plastic or a plastic bag and store in the refrigerator up to a week.
  • In a mixing bowl combine all the ingredients. Stir and toss well. Store in a covered container in the refrigerator no more than 1 day.

EASY SHREDDED CHICKEN TACOS



Easy Shredded Chicken Tacos image

This is a great recipe for easy shredded chicken tacos that I've been using for years. Great for a weeknight or a weekend meal!

Provided by SMJ0724

Categories     World Cuisine Recipes     Latin American     Mexican

Time 55m

Yield 8

Number Of Ingredients 11

¼ cup water
1 (1 ounce) packet taco seasoning mix
2 (8 ounce) cans tomato sauce
2 teaspoons white distilled vinegar
2 teaspoons minced garlic
2 teaspoons ground oregano
1 teaspoon ground cumin
½ teaspoon white sugar
2 tablespoons olive oil
2 pounds skinless, boneless chicken breasts
8 taco shells, warmed

Steps:

  • Mix water and taco seasoning in a large bowl. Add tomato sauce, vinegar, garlic, oregano, cumin, and sugar; mix well.
  • Heat oil in a large skillet over medium-high heat. Add chicken and cook until golden brown, about 5 minutes per side. Add tomato sauce mixture and bring to a boil. Reduce heat to medium-low, cover, and simmer until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Remove chicken breasts from the pan and shred meat with 2 forks when cool enough to handle. Return shredded chicken to the pan with the tomato sauce. Cook and stir until chicken is coated with sauce and sauce reduces a bit, about 5 minutes.
  • Transfer chicken and sauce to a serving bowl and spoon onto taco shells.

Nutrition Facts : Calories 244.3 calories, Carbohydrate 15.7 g, Cholesterol 58.5 mg, Fat 9 g, Fiber 1.7 g, Protein 24 g, SaturatedFat 1.8 g, Sodium 658.8 mg, Sugar 3.3 g

More about "lighter chicken tacos recipes"

CHICKEN TACOS - ONCE UPON A CHEF
chicken-tacos-once-upon-a-chef image
2011-02-17 Servings: 12 tacos Total Time: 30 Minutes Ingredients ¼ cup olive oil 2 medium yellow onions, finely chopped 2 bell peppers (any color), finely …
From onceuponachef.com
Cuisine Mexican, Tex-Mex
Total Time 30 mins
Category Dinner
Calories 460 per serving
  • Heat the olive oil in large sauté pan over medium heat. Add the onions, bell peppers, and garlic and cook, stirring occasionally, until soft and just starting to brown, 10 to 15 minutes.
  • Add the chicken, paprika, ancho chili powder, cumin, oregano, cayenne (if using), and salt. Increase the heat to high; use a wooden spoon to stir and break the chicken into small clumps. Cook until the chicken is partially cooked, about 5 minutes. Stir in the tomato sauce, then reduce the heat to low. Simmer, stirring occasionally and breaking chicken into smaller clumps, until chicken is cooked through, 12 to 15 minutes. Sprinkle with fresh chopped cilantro. Taste and adjust seasoning if necessary.
  • Meanwhile, remove the taco shells from the package and lay sideways on baking sheet. Pull the stack apart, overlapping the edges slightly. Bake for 6-7 minutes, or until crisp. Spoon the chicken into the shells and serve with toppings.


CHICKEN TACO RECIPES | COOKING LIGHT
chicken-taco-recipes-cooking-light image
View Recipe: Chiptole-Lime Chicken Tacos and Broccoli-Radish Salad Ready in less than 15 minutes and under 400 calories, this recipe is the perfect …
From cookinglight.com
Estimated Reading Time 3 mins


QUICK CHICKEN TACOS (WITH SAUCE!) | RECIPETIN EATS
quick-chicken-tacos-with-sauce-recipetin-eats image
2019-03-22 Mix to dissolve, scraping base of pan, and bring to simmer. Meanwhile, shred chicken with forks, or chop (don't worry if raw inside). Return chicken into sauce, toss and simmer for 2 to 3 minutes until sauce reduces to …
From recipetineats.com


DENISE'S LIGHT CHICKEN TACOS RECIPE - RECIPEZAZZ.COM
denises-light-chicken-tacos-recipe-recipezazzcom image
2011-10-18 Denise's Light Chicken Tacos (3) Write Review 6 Servings 30m PT30M Prep Time 15m PT15M Cook Time 45m Ready In Recipe: #785 October 18, 2011 Categories: Dinner, Main Dish, Poultry, Chicken, Mexican, …
From recipezazz.com


EASY CHICKEN TACO RECIPE - HOW TO MAKE BEST CHICKEN …
easy-chicken-taco-recipe-how-to-make-best-chicken image
2022-04-08 Step 1 In a large skillet over medium heat, heat oil. Season chicken with salt and pepper and add to skillet. Cook until golden, 6 minutes. Add spices and stir until coated, 1 minute more.
From delish.com


CHICKEN TACOS RECIPE | COOKING LIGHT
2016-09-07 Ingredients 1 cup chopped onion 5 garlic cloves 2 jalapeño peppers, trimmed 1 pound skinless, boneless chicken breast halves 1 tablespoon canola oil 1/2 teaspoon salt 1/4 …
From cookinglight.com
Servings 4
Calories 386 per serving
  • Combine chopped onion, garlic cloves, and trimmed jalapeño peppers in a food processor; process until ground.


CHICKEN RECIPES FOR TACOS RECIPES ALL YOU NEED IS FOOD
1-1/2 pounds boneless skinless chicken breast halves: 3 tablespoons lime juice: 1 tablespoon chili powder: 1 cup frozen corn, thawed: 1 cup chunky salsa
From stevehacks.com


CILANTRO LIME CHICKEN TACOS RECIPE - EATING ON A DIME
2020-06-17 Instructions. In a large skillet brown the ground chicken over medium high heat in the olive oil. Once brown, stir in the tomato sauce, ½ of the cilantro, taco seasoning, and the …
From eatingonadime.com


LIGHTER CHICKEN TACO | WALNUT LAKE OB/GYN
2020-06-17 We recommend this lighter chicken tacos recipe! Check out our website for the recipe and more! Call Us Today! 248-926-2020; Write Us a Review; Order Metagenics; Call …
From walnutlakeobgyn.com


LIGHTER CHICKEN TACOS RECIPE - EASY RECIPES
Heat oven to 180C/160C fan/gas 4. Cut the chicken into chunky slices and spoon over the juices. When ready to serve, lay the taco shells on a baking sheet and warm through for 2–3mins.
From recipegoulash.cc


LOADED CRISPY CHICKEN TACOS RECIPE (PERFECT FOR ANYDAY)
2019-10-02 Take the cooked tortilla and place it on a clean flat surface. Spread 1/2 tbsp mayo and add cabbage on top. Add 2-3 strips of crispy chicken and again add cabbage. Now add …
From easycookingwithmolly.com


CHICKEN TACOS - CREME DE LA CRUMB
2020-08-09 1 ½ pounds boneless skinless chicken breasts - (about three medium chicken breasts, or you can use 1.5 pounds boneless chicken thighs) 8 6-inch flour tortillas cilantro, …
From lecremedelacrumb.com


LIGHTER CHICKEN TACO SOUP - BELLE OF THE KITCHEN
2016-02-12 Lighter Chicken Taco Soup Yield: 8 servings Prep Time: 10 mins Cook Time: 25 mins Total Time: 35 mins This Chicken Taco Soup is lighter on calories but still full of flavor! …
From belleofthekitchen.com


EASY CHICKEN SOFT TACOS - SLENDER KITCHEN
2022-12-08 Cut the chicken thighs into chunks and follow the recipe directions as written. Chicken thighs will take 8-10 minutes in a skillet. If you decide to use ground chicken, you will …
From slenderkitchen.com


LIGHTER CHICKEN TACOS RECIPE _ BBC GOOD FOOD.PDF - LIGHTER...
View Lighter chicken tacos recipe _ BBC Good Food.pdf from NUR 408 at William Rainey Harper College. Lighter chicken tacos Prep: 35 mins Easy Serves 4 Cook: 25 mins …
From coursehero.com


EASY 20 MINUTE CHICKEN TACOS | GIMME DELICIOUS
Add the chicken, garlic, olive oil, lime, and spices, to a large bowl or zip-seal bag and stir or shake to combine. Heat a large pan to medium-high heat. Cook chicken 6-7 minutes per side …
From gimmedelicious.com


LIGHTER CHICKEN TACOS - EBOX
Combine in a bowl with the lime juice, cumin, chilli flakes, some pepper and a pinch of salt. When the chicken is cooked, remove from the grill, cover loosely with foil and set aside for 5 mins. …
From ebox.mu


CHICKEN TACOS | RICARDO
With the rack in the middle position, preheat the oven to 375°F (190°C). In a skillet over medium-high heat, brown the onion and garlic in the oil. Add the chicken and cook for 5 minutes or …
From ricardocuisine.com


10 DELICIOUS CHICKEN TACO RECIPES - DINNER AT THE ZOO
2022-05-05 These slow cooker chicken tacos are filled with zesty pulled chicken, guacamole, pico de gallo and sour cream. The chicken only requires 4 ingredients and can be in the crock …
From dinneratthezoo.com


EASY CHICKEN TACOS | THE BEST CHICKEN TACOS RECIPE - ONLY 25 MIN!
2021-08-24 Heat a large skillet over medium to medium-high heat. When the skillet is hot, add a tablespoon of oil to the pan and then add the chicken. Cook for 12 to 14 minutes, turning …
From blessthismessplease.com


LIGHTER MEAL IDEAS RECIPES ALL YOU NEED IS FOOD
When the chicken is cooked, remove from the grill, cover loosely with foil and set aside for 5 mins. Heat oven to 180C/160C fan/gas 4. Cut the chicken into chunky slices and spoon over …
From stevehacks.com


SLOW COOKER CHICKEN TACOS - SKINNYTASTE
2020-04-28 tacos 1 cup shredded red cabbage juice of 1/2 lime 1/4 cup chopped cilantro 1/4 teaspoon kosher salt 6 ounces from 1 medium haas avocado, sliced lime wedges for …
From skinnytaste.com


LIGHTER CHICKEN TACOS - KULINER BANYUWANGI
2022-07-07 Lighter chicken tacos. admin - Healthy. July 7, 2022 July 6, 2022. Comment. Share; The kulinerbanyuwangi.com Portal utilizes a variety of data and information to support …
From kulinerbanyuwangi.com


HEALTHY CHICKEN TACO RECIPES | EATINGWELL
Slow-Cooker Chipotle Chicken Tacos with Avocado Crema. 1. A rich, creamy topping made of mashed avocado, sour cream, lime juice and salt takes these spicy slow-cooker chicken …
From eatingwell.com


30 MINUTE CHICKEN TACOS - HOUSE OF YUMM
2019-01-29 Instructions. In a small bowl combine all of the ingredients to make the chicken taco seasoning. Stir to combine. Coat the chicken on both sides with the chicken taco seasoning. …
From houseofyumm.com


WORLD'S BEST CHICKEN TACOS | MEXICAN PLEASE
2018-01-10 Roast them in a 400F oven for 20-25 minutes. For the chicken, add the seasoning ingredients to a bowl: 2 tablespoons crushed New Mexican chile (optional), 1/2 teaspoon salt, …
From mexicanplease.com


CHICKEN TACOS - 30-MINUTE DINNER - HEALTHY AND DELICIOUS!
2020-08-19 This recipe could not be any easier. Just 30 minutes from start to finish and dinner is served! Mix 1/4 cup salt and 4 cups water in a large bowl. Add the chicken and let sit for 15 …
From showmetheyummy.com


20 TASTY CHICKEN TACO RECIPES | MYRECIPES
2021-12-08 View Recipe. The avocado will dry slightly in the pan, intensifying its flavor. Choose a ripe but firm avocado so it will hold its shape as it cooks. For a piquant variation, try adding a …
From myrecipes.com


ROTISSERIE CHICKEN TACOS RECIPE | EATINGWELL
Directions. Step 1. Heat a large stainless-steel skillet over medium heat. Add chicken and water; cook, stirring often, until just warmed through, 3 to 5 minutes. Add chili powder, 1 teaspoon …
From eatingwell.com


SPICY CHICKEN TACOS: 30 MINUTE MEAL • DEEPFRIEDHONEY
2021-06-09 Cook the chicken. Place a saucepan or skillet with high sides over medium-high heat. Add the chicken, taco seasoning, jalapenos, green chiles, cilantro, and water and stir …
From deepfriedhoney.com


CHICKEN TINGA TACOS · EASY FAMILY RECIPES
2022-11-08 How to make chicken tinga tacos In the bottom of the crockpot lay the chicken down and then spread the diced onions, garlic, and spices on top. Prep the chipotle peppers …
From easyfamilyrecipes.com


CHICKEN TACO RECIPES
Chicken Taco Recipes Let your chicken cook all day in a slow cooker, shred your leftover chicken, or fire up the grill. These flavorful chicken tacos make an easy and inexpensive way …
From allrecipes.com


EASY CHICKEN TACO RECIPE – HOW TO MAKE CHICKEN TACOS
2022-01-12 Cover and refrigerate for at least 15 minutes or overnight. In a large skillet, heat the oil over medium-high heat. Add chicken to the skillet in a single layer and cook until golden …
From cheflolaskitchen.com


EASY SPEEDY LEFTOVER CHICKEN TACO RECIPE | FUSS FREE FLAVOURS
2020-12-01 Step Two – Cut up, dice or shred the leftover roast chicken as you prefer. Put it in a bowl or plastic box with the spices, tomato paste and a glug of oil. Squeeze the lime over and …
From fussfreeflavours.com


EASY CHICKEN TACOS [THE BEST TACO RECIPE] - THE TORTILLA CHANNEL
Take the flour tortillas and warm them in another skillet for 20 to 30 seconds per side. Oven – you can also reheat the chicken in the oven. Preheat the oven to 375℉/190℃ and put the taco …
From thetortillachannel.com


EASY LEFTOVER CHICKEN TACOS RECIPE - EFFORTLESS FOODIE
2022-03-06 8 Hard Corn Taco Shells or soft flour tortillas 150 g Cheddar Cheese grated Topping Ideas 1 Red Onion thinly sliced 2 tablespoon Coriander chopped 1 Avocado halved, stone …
From effortlessfoodie.com


SLOW COOKER SHREDDED CHICKEN FOR TACOS - LIGHTER KITCHEN
2019-10-30 Instructions. Add chicken to slow cooker. Sprinkle Ranch, garlic powder, & onion powder over chicken. Pour salsa over the top. Cook on low for 7-8 hours or high for 3-4 …
From lighterkitchen.com


EASY CHICKEN TACOS - DAMN DELICIOUS
2019-08-07 Season chicken with chili powder mixture. Heat canola oil in a large cast iron skillet over medium high heat. Working in batches, add chicken to the skillet in a single layer and …
From damndelicious.net


CHICKEN TACOS RECIPE | MCCORMICK
1 Heat oil in large skillet on medium heat. Add chicken; cook and stir 3 to 5 minutes or until no longer pink. 2 Stir in in Seasoning Mix and water. 3 Bring to boil. Reduce heat to low; simmer 5 …
From mccormick.com


LIGHTER GENERAL TSO'S CHICKEN - DAMN DELICIOUS
2014-05-24 Place into oven and bake until golden brown and crisp, about 13-15 minutes. In a large saucepan over medium high heat, combine chicken broth, hoisin, rice vinegar, soy …
From damndelicious.net


CHEESY BAKED CHICKEN TACOS - THE CHUNKY CHEF
2020-06-10 Preheat oven to 375°F and spray two 9x13 baking dishes with nonstick cooking spray. Set aside. To a large skillet, add butter and olive oil and heat over MED HIGH heat. Add …
From thechunkychef.com


EASY CHICKEN TACOS (USING LEFTOVERS OR FROM SCRATCH)
2018-08-06 Chicken Marinade. Put the marinade ingredients together in a bowl. Add chicken and marinade for at least an hour. Grill for 8 minutes on each side, or until chicken reaches an …
From thebewitchinkitchen.com


Related Search