Spicy Chicken Tacos Recipes

SPICY CHICKEN TACOS

Steps:

• Preheat oven to 300 degrees F. Wrap tortillas in foil and bake until heated through, 10 to 15 minutes.
• Meanwhile, season chicken with salt. Heat 1 teaspoon oil in a large heavy skillet over high heat until very hot. Add chicken and cook, stirring until browned on all sides, about 6 minutes. Transfer to a bowl.
• Reduce heat to medium and add the remaining 1 teaspoon oil to skillet. Add onion and cook, stirring, until they start to brown around the edges, 3 to 5 minutes. Add bell pepper, garlic, jalapeno and cumin. Cook, stirring, until peppers are bright green but still crisp, 2 to 3 minutes more.
• Stir in salsa and reserved chicken. Cook, stirring, until chicken is heated through, about 2 minutes. Remove from heat and stir in cilantro. Spoon into warmed tortillas and garnish with scallions, tomatoes and sour cream.

SPICY CHICKEN TACOS

Steps:

• In a large skillet brown chicken pieces, onion, pepper, garlic, and olive oil over medium heat until chicken is cooked through.
• Add tomato paste, chili powder, cumin, smoked paprika or chipotle, salt, pepper, cayenne, and lime juice. I sometimes will add 1/4 cup of water or chicken broth to make it a little saucy. Serve with desired toppings.

SPICY CHICKEN TACOS

Steps:

• Combine the chicken, oil, sliced garlic, and Spicy Red Rub in a medium pot over medium-high heat. Cook, breaking up the chicken with a spoon and distributing the spices evenly throughout. Add half the pepperoncini. Stir in 2 cups water, the Sweet and Sour Peppers and Onions, and vinegar and season with salt and pepper. Bring the mixture to a boil, reduce the heat, and stir in the Garlic Confit Puree. Simmer until the mixture has thickened and the liquid has evaporated almost entirely.
• Divide chicken mixture among the tortillas and serve warm with the Chipotle Yogurt Sauce. Garnish with remaining pepperoncini if desired.
• Combine all of the ingredients in a jar with a tight fitting lid. Stir with a spoon to thoroughly mix. The rub will keep, tightly covered, for up to 3 months.
• In a large pot, heat the olive oil and crushed garlic over medium-high heat until the garlic is softened. Add the tomatoes and 6 cups water, give a stir, and bring to a boil. Reduce the heat and simmer, uncovered, until the sauce clings to a wooden spoon, about 1 1/2 hours.
• Stir in the basil and crush the tomatoes with the back of the spoon. Season with 1 tablespoon plus 2 teaspoons salt and 1/4 teaspoon pepper. Taste and add enough red wine vinegar to achieved your desired acidity. I like a tangier sauce, so I'm a bit heavy-handed with the vinegar. To make the sauce smooth at this point, puree in a blender. Measure out 2 cups of the tomato sauce and set aside. Reserve the remaining tomato sauce for another use.
• In a large heavy-bottomed pot over medium-high heat, combine the canola oil and peppers and saute until just softened and fragrant and the peppers begin to release a little liquid, 5 to 8 minutes. Add the onions and chopped garlic and saute just until the onions are soft; do not let them take on any color. Add the tomato paste and stir to combine. Add the white wine vinegar and white wine and cook until the liquid is reduced by half. (The larger the pan, the faster the liquid in the mixture will reduce.)
• Add 6 cups water, the reserved 2 cups tomato sauce, the honey and remaining 2 tablespoons salt and 1/2 teaspoon pepper and stir. Bring the mixture to a boil, then reduce the heat and simmer until the liquid thickens to the consistency of a salsa. The peppers and onions will keep, tightly covered, in the refrigerator for 1 week, or for up to 3 months in the freezer.
• Preheat the oven to 300 degrees F.
• Place garlic cloves, bay leaf, thyme, salt, and peppercorns in a heavy-bottomed, oven-proof pot. Pour the canola and olive oils over to cover. Cover, transfer to the oven, and bake until the garlic cloves are pale gold and tender (you should be able to smash them with the back of a spoon), about 50 minutes. Cool to room temperature.
• Using a slotted spoon, transfer the garlic cloves only to the bowl of a food processor (a mini-processor is ideal) and process until smooth. Alternatively, mash the cloves with the side of a knife. Store in a clean resealable jar.
• Combine the tzatziki and pureed peppers in a small bowl and stir until thoroughly combined. Season with salt and pepper. The sauce will keep, tightly covered, in the refrigerator for up to 2 weeks. Stir well before each use.

SPICY CHICKEN TACOS RECIPE BY TASTY

Steps:

• In a large, nonstick skillet, heat the olive oil over medium heat.
• Toss in the onion and salt and sauté for 2 minutes.
• Add the oregano, cumin, chipotle, and garlic. Toast for 1 minute.
• Add in the crushed tomatoes and chicken and stir until the chicken is evenly coated and the mixture is warmed through.
• Pour the chicken mixture into a large serving bowl.
• Toast the tortillas in the seasoned pan, about 3 minutes per side.
• Divide the mixture evenly between tortillas, top with avocado slices, and serve.
• Enjoy!

AUTHENTIC SPICY CHICKEN TACOS

Steps:

• Preheat oven to 300°F Wrap tortillas in foil and bake until heated through, 10 to 15 minutes.
• Meanwhile, season chicken with salt. Heat 1 teaspoon oil in a large heavy skillet over high heat until very hot. Add chicken and cook, stirring until browned on all sides, about 6 minutes. Transfer to a bowl.
• Reduce heat to medium and add the remaining 1 teaspoon oil to skillet. Add onion and cook, stirring, until they start to brown around the edges, 3 to 5 minutes. Add bell pepper, garlic, jalapeño and cumin. Cook, stirring, until peppers are bright green but still crisp, 2 to 3 minutes more.
• Stir in salsa and reserved chicken. Cook, stirring, until chicken is heated through, about 2 minutes. Remove from heat and stir in cilantro. Spoon into warmed tortillas and garnish with scallions, queso fresco, tomatoes and sour cream.

EASY OVEN BAKED SPICY CHICKEN TACOS RECIPE - (3.9/5)

Steps:

• Preheat oven to 400°F Spray a 9x13 baking dish with nonstick spray and set aside. Heat olive oil over medium heat in a medium skillet. Add onion to skillet and cook for 2-3 minutes, or until the onion is translucent and fragrant. Stir in the chicken, taco seasoning, tomatoes, and green chiles. Stir to combine fully. Reduce to simmer and allow to cook for 5-8 minutes. Place the taco shells in the baking dish, standing up. I was able to fit 10 taco shells in the dish by adding 2 on each side. Spoon 1 tablespoon of beans into the bottom of each taco shell. Top with the chicken mixture, almost to the top of each shell. Sprinkle each shell generously with shredded cheese, the more the better! Bake for 12-14 minutes or until cheese is fully melted and the edges of the shells are browned. Remove from the oven and top with your favorite items such as jalapenos, sour cream, cilantro, and salsa. Enjoy! Tips: Be sure to drain the tomatoes completely, this will help the taco shells to not get soggy while baking! If you prefer your tacos not spicy, just omit the green chilis and use regular Old El Paso Taco Seasoning. Just as delicious!

SPICY CHICKEN TAQUITOS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Cover a baking sheet with aluminum foil.
• Combine shredded chicken, 1/2 of the pepper Jack cheese, Cheddar cheese, 2 tablespoons sour cream, 1 tablespoon hot pepper sauce, cilantro, red pepper flakes, garlic powder, and onion powder in a medium bowl; mix well.
• Place equal amounts of filling onto each tortilla, roll tightly to close, and place seam-side down onto the prepared baking sheet.
• Bake in the preheated oven for 10 minutes. Turn taquitos over, sprinkle with remaining pepper Jack cheese, and bake until cheese is melted and taquitos are crispy, about 5 more minutes.
• While taquitos are baking, mix sour cream and hot pepper sauce together in a small bowl for dipping sauce. Serve with taquitos.

SPICY CHICKEN AND CHORIZO TACOS

Steps:

• Preheat the oven to 425 degrees F. Season the chicken breasts with the cumin, coriander, oregano and some salt and pepper. Arrange them on a baking sheet along with the chorizo and drizzle all of the meats with the oil. Roast the chicken and chorizo until the chicken is cooked through and chorizo are golden brown, about 25 minutes.
• While the meats are roasting prepare the pickled jalapenos. In a small pot, combine the vinegar, sugar and a pinch of salt; bring the liquids to a boil. Remove the pot from the heat, toss in the jalapenos, and let sit for at least 10 minutes. Set aside.
• While the meats are roasting prepare the chipotle cream. In a small bowl stir together the sour cream, chipotle in adobo, adobo sauce, honey or agave and a pinch of salt. Set aside. When the meats come out of the oven, thinly slice them and squeeze the juice of the lime over top.
• Serve the sliced chicken and chorizo along with the pickled jalapenos, chipotle cream, tortillas, and whatever taco toppings you like.

EASY OVEN BAKED SPICY CHICKEN TACOS

Steps:

• Preheat oven to 400. Spray 9x13 inch baking dish with cooking spray and set aside.
• Heat olive oil over medium heat in a medium skillet. Add onion to skillet and cook for 2 to 3 minutes, or until the onion is translucent and fragrant.
• Stir in the chicken, taco seasoning, tomatoes, and green chiles. Stir to combine fully. Reduce to simmer and allow to cook for 5 to 8 minutes.
• Place the taco shells in the baking dish standing up. Spoon a tablespoon of beans into the bottom of each taco shell.
• Top with the chicken mixture, almost to the top of each shell.
• Sprinkle each shell generously with shredded cheese.
• Bake for 12 to 14 minutes or until cheese is fully melted and the edges of the shells are browned.
• Remove from the oven and top with jalapenos, sour cream, cilantro, and salsa.