Street Tacos Authentic Mexican No Cheese Chicken Recipes

STREET TACOS- AUTHENTIC MEXICAN NO CHEESE CHICKEN

Street Tacos- Authentic Mexican No Cheese Chicken image

Making the authentic Mexican food use very little cheese and prepare in a way to create lots of flavor. The extra calories and fat of the cheese is not missed. The flavor will more than make up.... The word taco means "Light Snack"

Provided by Ronbiz

Categories Chicken Breast

Time 5h1m

Yield 15 Street Tacos, 4-5 serving(s)

Number Of Ingredients 13

Ingredients

1 lb boneless skinless chicken (can be frozen)
1 cup msg free chicken broth
3 teaspoons taco seasoning (no Msg preferred)
1/2 teaspoon ginger
1/2 teaspoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon black ground pepper
1/2 cup cilantro (not minced)
2 cups minced and cleaned fresh cilantro
1 cup minced onion
1 cup pico de gallo
30 round corn tortillas or 30 white corn tortillas, 3-4-inch
2 limes, cut into slices

Steps:

The Meat:.
Take all of the top ingredients and put in a crock pot for 1 hour on high, turn on low for 4 hours. Remove Cilantro and Tear up chicken with two forks.
Heat the tortillas in light oil using cast iron skillet.
Use two tortilla stacked and put a small circle of meat in the middle.
Top with Cilantro, onions, pico de gallo. Squeeze of Lime.
Serve immediately while hot.
Can add some salsa choices to taste.
Best served in the afternoons.
NOTE: also can be served with a Corona and Lime, I used Chicken you can make this with Pork also.

Nutrition Facts : Calories 559.9, Fat 7.1, SaturatedFat 1.3, Cholesterol 66, Sodium 352.9, Carbohydrate 89.2, Fiber 13.3, Sugar 4.2, Protein 38.7

MEXICAN STREET CORN CHICKEN TACOS RECIPE

Mexican Street Corn Chicken Tacos Recipe image

These amazing Mexican Street Corn Chicken Tacos are the best chicken tacos you'll have ever had.

Provided by Camille Beckstrand

Categories Main Course

Time 30m

Number Of Ingredients 22

Ingredients

1 Tablespoon olive oil
3 boneless, skinless chicken breasts ((about 1.5 pounds), cooked and shredded (or sliced))
1 teaspoon cumin
1½ teaspoons chili powder
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon pepper
2 Tablespoons olive oil
16 ounces frozen corn (1 bag)
3 Tablespoons mayonnaise ((I used light))
4 ounces crumbled Cotija cheese ((could also use Feta cheese))
2 Tablespoons lime juice ((fresh is best))
1 Tablespoon jalapeno pepper (finely chopped)
⅓ cup fresh cilantro (finely chopped)
2 Tablespoons red onion (finely chopped)
2 garlic cloves (minced)
½ teaspoon chili powder
salt and pepper, to taste
6 corn or flour tortillas
2 avocados (sliced)
Cotija Cheese (optional topping)
fresh cilantro (optional topping)

Steps:

In a skillet pan over medium heat, heat oil. Add cooked and shredded chicken, cumin, chili powder, garlic powder, salt, and pepper. Stir and cook until completely heated through and all the chicken is coated in seasonings. Remove from heat, cover with aluminum foil to keep warm, and set aside while you prepare the corn.
In another skillet (or you can use the same skillet you heated the chicken in), heat oil over medium heat.
Add frozen corn and let cook until corn starts to char, stirring occasionally (it took about 7-8 minutes before my corn was lightly charred).
While the corn is cooking, mix together mayonnaise, cheese, lime juice, jalapeno, cilantro, red onion, garlic, chili powder, salt, and pepper in a large bowl. When corn is done, gently fold it in with other ingredients.
Lay tortilla out on a plate. Top with 1/2 cup chicken, some Mexican street corn, sliced avocados, cotija cheese, and fresh cilantro.

Nutrition Facts : Calories 476 kcal, Carbohydrate 42 g, Protein 21 g, Fat 27 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 54 mg, Sodium 775 mg, Fiber 8 g, Sugar 2 g, UnsaturatedFat 18 g, ServingSize 1 serving

AUTHENTIC BAJA-MEXICAN STREET TACOS (CARNE ASADA)

Authentic Baja-Mexican Street Tacos (Carne Asada) image

On weekend getaways from San Diego to the beaches in Ensenada and Rosarito (Baja California), I found my favorite meal in the delicious soft skirt steak tacos sold by the taqueria street vendors. This recipe tastes exactly how I remember them - without having to make the trip across the border. Muy bueno! Top with some freshly squeezed lime juice and spicy salsa if you like.

Provided by Wendy H

Categories World Cuisine Recipes Latin American Mexican

Time 1h35m

Yield 16

Number Of Ingredients 12

Ingredients

3 cups fresh orange juice, or more as needed
2 tablespoons finely chopped fresh cilantro
2 tablespoons freshly squeezed lime juice
1 teaspoon minced garlic
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 pinch cayenne pepper
3 pounds trimmed skirt steaks
16 (6 inch) white corn tortillas, or as needed
1 white onion, chopped, or to taste
1 small bunch fresh cilantro, chopped, or to taste

Steps:

Combine orange juice, 2 tablespoons cilantro, lime juice, garlic, salt, pepper, cumin, and cayenne in a large freezer bag. Submerge skirt steaks in the marinade. Seal the bag, squeezing out as much air as possible. Refrigerate, 1 to 8 hours.
Preheat a grill to medium-high. Grill the steaks until hot and firm in the center or to your preferred doneness, 6 to 8 minutes per side. Transfer steaks to a flat work surface and slice as thinly as possible against the grain.
Heat corn tortillas on the grill or in a microwave. Keep tortillas warm in a folded sheet of aluminum foil covered by a thick towel.
Add steak to each tortilla and top with white onion and cilantro.

Nutrition Facts : Calories 154.8 calories, Carbohydrate 16.9 g, Cholesterol 19 mg, Fat 4.3 g, Fiber 1.9 g, Protein 12.2 g, SaturatedFat 1.6 g, Sodium 178.6 mg, Sugar 4.2 g

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