Sweet And Spicy Chicken And Steak Taco Bar Recipes

SWEET & SPICY STEAK TACOS RECIPE

Steps:

• To make the marinade for the flank steak: add olive oil, beer, lime juice, Worcestershire sauce, garlic, chipotle and honey to shallow baking dish or large re-sealable plastic bag. Stir to combine. Immerse flank steak in marinade. Cover dish with plastic wrap. Refrigerate and marinate for at least 8 hours or up 24 hours. Preheat grill to high. Remove steak from marinade and pat dry with paper towel. Season with salt and pepper. Grill steak on high heat until rare to medium rare, about 6 to 8 minutes per side, depending on thickness. Overcooking flank steak will produce tough, chewy meat. Let steak rest before slicing, about 8 to 10 minutes. Cut steak across the grain into 1/8-inch thick slices. Meanwhile, heat tortillas over medium heat in a dry hot pan or griddle until warmed and lightly toasted. Wrap tortillas in a clean kitchen cloth to keep warm. Alternatively, wrap tortillas in foil and heat for a few minutes in a 400 degrees F. oven. Serve warm tortillas with steak slices and your favourite taco toppings. Try Tomatillo Salsa or Fresh Tomato Salsa, queso fresco, green onion and jalapeno. If desired, serve the tacos with Corn and Bean Salad.

SWEET 'N' SPICY BAKED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Cover a baking sheet with aluminum foil and spray the foil with cooking spray.
• Mix barbeque sauce, honey, brown sugar, and chile-garlic sauce together in a bowl until you have no clumps of brown sugar. Spoon about half the sauce into a separate bowl for serving.
• Arrange chicken breast halves onto the prepared sheet. Brush sauce from one of the bowls onto breasts.
• Bake chicken breasts in the preheated oven, brushing with sauce every 10 minutes, until no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Season with pepper and serve with the reserved bowl of sauce for dipping.

SWEET 'N' SPICY CHICKEN

Steps:

• Place taco seasoning in a large shallow dish; add chicken and turn to coat. , In a large skillet, brown chicken in oil until no longer pink. Combine salsa and preserves; stir into skillet. Bring to a boil. Reduce heat; cover and simmer for 2-3 minutes or until heated through Serve with rice.

SWEET, STICKY AND SPICY CHICKEN

Steps:

• Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.
• Lightly salt and pepper the chicken strips.
• Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides, about 1 minute per side. Pour the sauce over the chicken. Simmer uncovered until the sauce thickens, 8 to 10 minutes.

EASY SWEET AND SPICY CHICKEN

Steps:

• In a bowl, combine the pineapple, marmalade, picante sauce and 1/2 teaspoon chili powder; set aside. Sprinkle remaining chili powder over chicken. , In a large skillet, saute the chicken, green pepper and onion in oil until chicken juices run clear. Reduce heat; add the pineapple mixture. Cook until heated through, 2-3 minutes. Serve with rice; garnish with cilantro.

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.