Tasty Chicken Tacos Recipes

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SPICY CHICKEN TACOS RECIPE BY TASTY



Spicy Chicken Tacos Recipe by Tasty image

Here's what you need: shredded chicken, crushed tomato, white onion, garlic, dried oregano, ground cumin, chipotle pepper, salt, corn tortillas, avocados

Provided by Joey Firoben

Categories     Lunch

Yield 4 tacos

Number Of Ingredients 10

2 cups shredded chicken
1 ½ cups crushed tomato
1 white onion, diced
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon ground cumin
1 can chipotle pepper, minced
1 teaspoon salt
4 corn tortillas
2 avocados, sliced, for topping

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!

Nutrition Facts : Calories 382 calories, Carbohydrate 28 grams, Fat 19 grams, Fiber 8 grams, Protein 27 grams, Sugar 7 grams

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

CHICKEN TACOS



Chicken Tacos image

This chicken tacos recipe is quick and easy--perfect for those nights when you don't have a lot of time for dinner preparations.

Provided by caliboo

Categories     World Cuisine Recipes     Latin American     Mexican

Time 40m

Yield 8

Number Of Ingredients 14

1 pound skinless, boneless chicken breast halves, cut into bite size pieces
1 cup lemonade
2 tablespoons olive oil
1 tablespoon lime juice
1 ½ teaspoons Worcestershire sauce
½ teaspoon garlic powder
½ teaspoon onion powder
1 bay leaf
1 (12 ounce) package corn tortillas
1 head lettuce, shredded
2 large tomatoes, chopped
1 (8 ounce) package shredded sharp Cheddar cheese
1 (8 ounce) jar salsa
1 (8 ounce) container sour cream

Steps:

  • In a large skillet over medium heat, combine chicken, lemonade, olive oil, lime juice, and Worcestershire sauce. Season with garlic powder, onion powder, and bay leaf. Simmer until chicken is no longer pink, and juices run clear, 15 to 20 minutes.
  • Meanwhile, warm the tortillas in the oven or microwave until soft. When chicken is fully cooked, transfer to serving bowl. Place lettuce, tomatoes, cheese, salsa, and sour cream in serving dishes. Each person can create their own wrap, using their preferred ingredients.

Nutrition Facts : Calories 400.8 calories, Carbohydrate 30.3 g, Cholesterol 74.8 mg, Fat 20.7 g, Fiber 4.4 g, Protein 24.9 g, SaturatedFat 10.5 g, Sodium 435 mg, Sugar 7.7 g

SLOW-COOKER CHICKEN TACOS RECIPE BY TASTY



Slow-Cooker Chicken Tacos Recipe by Tasty image

Here's what you need: onion, corn, diced tomato, large jalapeño, garlic, lime, boneless, skinless chicken thighs, corn tortillas, guacamole, salsa, cumin, oregano, paprika, chili powder, black pepper, salt

Provided by Joey Firoben

Categories     Dinner

Yield 12 servings

Number Of Ingredients 16

1 onion, thinly sliced
1 cup corn
1 can diced tomato, drained
1 large jalapeño, deseeded and diced
4 cloves garlic, minced
1 lime, juiced
6 boneless, skinless chicken thighs
12 corn tortillas, as desired
guacamole, as desired
salsa, as desired
2 teaspoons cumin
2 teaspoons oregano
1 ½ teaspoons paprika
1 teaspoon chili powder
½ teaspoon black pepper
salt, to taste

Steps:

  • In a small bowl, combine the cumin, oregano, paprika, chili powder, pepper, and salt and stir to combine. Set aside.
  • Place the onion, corn, tomatoes, jalapeño, garlic, and lime juice in a large slow cooker.
  • Place the chicken thighs on top of the veggies and season with half of the taco seasoning. Turn the chicken over and season with the remaining taco seasoning before mixing the chicken and veggies together so that everything is well combined.
  • Cook on the high setting for 3 hours or the low setting for 6 hours, until the chicken is cooked through.
  • Remove the chicken and slice into small diced pieces, then place them back in the slow cooker. Give the chicken and veggies a good mix and replace the lid.
  • Cook the chicken mixture for another 10 minutes so the flavors can marry.
  • Using tongs or a slotted spoon, place the chicken taco mixture on corn tortillas and top with your choice of toppings.
  • Enjoy!

Nutrition Facts : Calories 147 calories, Carbohydrate 19 grams, Fat 3 grams, Fiber 3 grams, Protein 11 grams, Sugar 3 grams

CHICKEN TACOS



Chicken Tacos image

Even finicky eaters love "Taco Night" because they can add toppings to suit their tastes. In this chicken taco recipe, the chicken is coated with taco seasoning and then stir-fried, so the zesty flavor really shines through.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 8

1 envelope taco seasoning
1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
3 tablespoons butter, divided
1/3 cup chopped onion
1/3 cup chopped green pepper
8 taco shells, warmed
Shredded lettuce and cheddar cheese
Salsa, optional

Steps:

  • Place taco seasoning in a large resealable plastic bag; add chicken, in batches, and shake to coat. , In a large skillet, cook and stir chicken in 2 tablespoons butter for 4-5 minutes or until no longer pink. Remove chicken and keep warm. , In the same skillet, saute the onion and green pepper in remaining butter for 2-3 minutes or until crisp-tender. Stir in chicken; spoon into taco shells. Top with lettuce and cheese. Serve with salsa if desired.

Nutrition Facts : Calories 334 calories, Fat 16g fat (7g saturated fat), Cholesterol 86mg cholesterol, Sodium 1034mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 2g fiber), Protein 25g protein.

SHREDDED CHICKEN TACOS



Shredded Chicken Tacos image

Bone and skin are left on the chicken breasts so they're extra flavorful as they simmer in tomato sauce and a blend of savory seasonings.

Provided by Goya

Categories     Trusted Brands: Recipes and Tips     Goya®

Time 50m

Yield 4

Number Of Ingredients 15

2 (8 ounce) cans Goya Tomato Sauce
2 teaspoons Goya White Distilled Vinegar
2 teaspoons Goya Minced Garlic
3 ½ teaspoons ancho chile powder
1 teaspoon Goya Ground Cumin
2 teaspoons Goya Oregano Leaf
½ teaspoon sugar
2 tablespoons Goya Extra Virgin Olive Oil
2 pounds bone-in, skin-on chicken breasts
Goya Adobo with Pepper, to taste
1 (10 ounce) package Goya Corn Tortillas, warmed
¼ cup finely chopped white onion
1 lime, cut into wedges
2 tablespoons coarsely chopped fresh cilantro
Goya Hot Sauce

Steps:

  • In medium bowl, mix together tomato sauce, vinegar, garlic, chili powder, cumin, oregano, and sugar. Season with Adobo; set aside.
  • Heat oil in large skillet over medium-high heat. Season chicken with Adobo. Cook chicken, turning once, until light golden brown on both sides, about 5 minutes. Add reserved tomato sauce mixture to pan; bring to a boil (be careful, the tomato sauce can splatter). Lower heat to medium low. Simmer, covered, until cooked through (thermometer will register 170 degrees F when inserted into thickest part of breast), flipping once, about 20 minutes.
  • Transfer chicken to cutting board; reserve sauce in pan. Remove and discard bones and skin. Using two forks, shred chicken breast. Transfer chicken to skillet with sauce, mixing to combine; continue to cook until sauce reduces and blends into chicken, and mixture begins to caramelize, about 10 minutes more.
  • Transfer chicken mixture to serving bowl. Spoon into warmed corn tortillas. Garnish with lettuce, tomatoes, avocados and/or onions, if desired. Sprinkle with hot sauce, if desired.

CHICKEN KATSU TACOS RECIPE BY TASTY



Chicken Katsu Tacos Recipe by Tasty image

These chicken katsu tacos are easy to whip up in 30 minutes and are packed with flavor. You'll love the crispy chicken paired with the tangy Tonkatsu sauce and crunchy cabbage slaw.

Provided by Katie Aubin

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 18

2 cups vegetable oil, for frying
4 boneless, skinless chicken thighs
1 ½ teaspoons kosher salt, plus more to taste
2 cups panko bread crumbs
3 large eggs, beaten
1 cup all purpose flour
¼ cup ketchup
2 teaspoons sugar
¼ cup worcestershire sauce
½ green cabbage, thinly sliced
½ cup mayonnaise
1 ½ tablespoons rice vinegar
½ teaspoon kosher salt, plus more to taste
8 small flour tortillas
sesame seed
scallion, thinly sliced
fresh cilantro leaf
Lime wedge

Steps:

  • Make the chicken: Fill a heavy-bottomed, high-sided skillet with about ½ inch (1 ¼ cm) of vegetable oil. Heat over medium heat until the oil reaches 350°F (180°C).
  • Place the chicken thighs on a cutting board and cover with plastic wrap. Pound the chicken with the flat side of a meat tenderizer until all of the thighs are between ¼ in (6 ml) and ⅓ inch (8 ml) thick.
  • On the cutting board, season the flattened chicken on both sides with the salt.
  • Add the panko, eggs, and flour to 3 separate shallow bowls.
  • Coat each piece of chicken in the flour, shaking off any excess, then in the egg, then in the panko. Gently press the panko into the chicken to ensure a thick, even coating.
  • Working in batches, carefully fry the chicken in the hot oil for about 2 minutes per side, until golden brown and cooked through. Set on paper towels to drain and immediately season lightly with salt.
  • Make the tonkatsu sauce: In a small bowl, mix together the ketchup, sugar, and Worcestershire sauce. Set aside.
  • Make the cabbage slaw: In a medium bowl, toss the cabbage, mayonnaise, vinegar, and salt until well coated. Season with additional salt if needed. Set aside.
  • Wrap the tortillas in a damp kitchen towel and microwave for 30 seconds.
  • Slice the chicken thighs into ⅓-inch (8 ml) thick pieces. Place about half of a thigh worth of meat onto a flour tortilla. Top with about ¼ cup (25 G) of cabbage slaw, a drizzle of tonkatsu sauce, sesame seeds, scallions, and cilantro. Repeat with remaining chicken to make 8 tacos total. Serve with lime wedges alongside.
  • Enjoy!

SLOW COOKER SHREDDED CHICKEN TACOS RECIPE BY TASTY



Slow Cooker Shredded Chicken Tacos Recipe by Tasty image

Everyone's on a different diet nowadays, from Paleo and Whole30 to the ever-popular Keto, everyone's got their thing. But that doesn't mean your dining choices have to end! Our slow cooker shredded tacos are perfect for a variety of lifestyles. The best part? We even tell you how to store your leftovers so you can enjoy this whenever the craving strikes. Future You will thank you every time!

Provided by Tasty

Categories     Dinner

Yield 11 servings

Number Of Ingredients 7

16 oz salsa
2 limes, juiced
1 package taco seasoning
3 tablespoons fresh cilantro, chopped
3 lb chicken breast
salt, to taste
pepper, to taste

Steps:

  • In your slow cooker, mix the salsa, lime juice, taco seasoning, and cilantro.
  • Salt and pepper the chicken to taste, then mix into the sauce. Cover and cook on high for four hours or low for seven to eight hours.
  • Remove the chicken, shred with two forks, and return to the slow cooker and stir.
  • Freeze leftovers in an airtight bag for up to six months!
  • Enjoy!

Nutrition Facts : Calories 227 calories, Carbohydrate 5 grams, Fat 4 grams, Fiber 1 gram, Protein 38 grams, Sugar 2 grams

CHICKEN FAJITA TACOS RECIPE BY TASTY



Chicken Fajita Tacos Recipe by Tasty image

Here's what you need: shredded chicken, red bell pepper, yellow bell pepper, green bell pepper, white onion, olive oil, chili powder, cumin, salt, black pepper, corn tortillas, sour cream

Provided by Joey Firoben

Categories     Lunch

Yield 4 tacos

Number Of Ingredients 12

2 cups shredded chicken
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 green bell pepper, thinly sliced
½ white onion, thinly sliced
1 tablespoon olive oil
1 teaspoon chili powder
½ teaspoon cumin
1 teaspoon salt
½ teaspoon black pepper
4 corn tortillas
sour cream, for topping

Steps:

  • In a large, nonstick skillet, heat the olive oil over medium heat.
  • Toss in the onions, bell peppers, salt, chili powder, cumin, and black pepper, and sauté until the onions and peppers have softened.
  • Add in the shredded chicken and toss until everything in the pan is evenly coated and 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 a drizzle of sour cream, and serve.
  • Enjoy!

Nutrition Facts : Calories 282 calories, Carbohydrate 22 grams, Fat 11 grams, Fiber 3 grams, Protein 25 grams, Sugar 6 grams

TASTY CHICKEN TACOS



Tasty Chicken Tacos image

This was a recipe adoptee that I had been playing with and had a very good friend work on and she made some changes that I am very happy with! ;) Let me know what you think. I hope you enjoy it. :)

Provided by OzMan

Categories     Chicken

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 16

3 cups cooked chicken, shredded
1 (4 ounce) can green chilies
1 cup green chili salsa
1 cup water or 1 cup chicken broth
1/2 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon Mexican oregano
2 teaspoons chili powder
2 tablespoons fresh cilantro (minced)
1/2 fresh lime, juice of
12 soft taco-size flour tortillas
1 cup cheddar cheese, Grated
lettuce, Chopped
1 tomatoes, Chopped
sour cream
guacamole

Steps:

  • In a large sauce pan, combine first 9 ingredients and bring to a boil. Cover chicken and reduce heat to simmering. Simmer approximately 20 minutes or until liquid is absorbed. Remove from heat and squeeze in the juice of 1/2 lime.
  • Heat tortillas and keep warm in foil.
  • Put two tablespoons of the chicken mixture and one tablespoon of grated cheese in each tortilla.
  • Serve with option of lettuce, tomato, sour cream or guacamole and extra salsa as desired.

Nutrition Facts : Calories 407.6, Fat 15.9, SaturatedFat 6.4, Cholesterol 72.3, Sodium 1022.7, Carbohydrate 37.3, Fiber 3.5, Sugar 4.2, Protein 28.6

QUICK N' TASTY CHICKEN TACOS



Quick N' Tasty Chicken Tacos image

This is a tasty taco recipe developed to use cold, leftover chicken. Light and fresh-tasting. If you want a more traditional taco, you could heat up the chicken, but I like the chicken best at room temperature or slightly cool. This will make more salsa than you need for the tacos, but it's great with tortilla or pita crisps to snack on.

Provided by evelynathens

Categories     Lunch/Snacks

Time 15m

Yield 4 tacos, 2-4 serving(s)

Number Of Ingredients 18

1 1/2 cups shredded cooked chicken (rotisserie chicken is very tasty in this)
1 tablespoon fresh lemon juice
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon oregano
1/2 cup pineapple, diced
1/2 cup cherry tomatoes or 1/2 cup grape tomatoes, chopped
1/3 cup seedless cucumber, minced
1/3 cup minced red onion
3 tablespoons chopped cilantro or 3 tablespoons parsley
1 1/2 tablespoons minced jalapeno peppers
1 1/2 tablespoons lemon juice
1 dash salt
1 dash hot sauce
4 taco shells
julienned lettuce
grated cheddar cheese or monterey jack cheese
sour cream

Steps:

  • Combine the chicken, lemon juice, chili powder, cumin and oregano in a small bowl.
  • Make sure the spices mix into all the chicken. Cover and place in refrigerator until ready to assemble your tacos.
  • Make Pineapple-Jalapeño Salsa: Combine all the salsa ingredients in a bowl.
  • Note: I cut the cherry tomatoes in half and give them a gentle squeeze to get rid of excess juice and seeds, then chop them up.
  • Assemble Tacos: Fill the taco shells with chicken and salsa. Top with your favourite taco fixings.
  • Lean over plate. Take a big bite. Doesn't that taste good?

Nutrition Facts : Calories 344.3, Fat 12.7, SaturatedFat 3.6, Cholesterol 78.8, Sodium 272.5, Carbohydrate 28.1, Fiber 3.3, Sugar 7.5, Protein 29.3

GARLIC CHICKEN TACOS



Garlic Chicken Tacos image

This recipe was passed down to me from my grandmother. I hope you enjoy it as much as my family and friends have! Add any additional amount of anything, if desired. Make sure to add salt and pepper!

Provided by Emily

Categories     World Cuisine Recipes     Latin American     Mexican

Time 30m

Yield 4

Number Of Ingredients 10

1 tablespoon olive oil
4 cloves garlic, minced
1 pound chicken tenderloins, diced
½ onion, diced
½ red bell pepper, diced
½ (15 ounce) can black beans, rinsed and drained
¼ cup chopped fresh cilantro, or to taste
½ cup chunky salsa
4 large flour tortillas, or as needed
¼ cup shredded Mexican cheese blend, or to taste

Steps:

  • Heat olive oil in a skillet over medium-high heat; saute garlic until fragrant, about 1 minute. Add chicken; cook and stir until chicken is no longer pink in the center, 5 to 7 minutes.
  • Mix onion, red bell pepper, black beans, and cilantro into chicken; saute until onion is tender, about 5 minutes. Stir salsa into chicken mixture until heated through, 1 to 2 minutes.
  • Spoon chicken mixture into tortillas and top with Mexican cheese blend.

Nutrition Facts : Calories 515.3 calories, Carbohydrate 56.8 g, Cholesterol 72.7 mg, Fat 15.3 g, Fiber 7.6 g, Protein 36.5 g, SaturatedFat 4.7 g, Sodium 1031.6 mg, Sugar 4.4 g

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

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CHICKEN TACOS - CREME DE LA CRUMB: SIMPLE & TASTY RECIPES
2020-08-09 To cook the chicken, discard marinade, then grill over medium heat 6-8 minutes each side or until chicken is cooked through and juices run clear. (Alternately you can cook the chicken on stovetop over medium heat, or bake in a baking dish uncovered for 15-18 minutes at 375 degrees.) Allow chicken to rest for 5 minutes, then dice.
From lecremedelacrumb.com


EASY CHICKEN TACOS | FAVORITE FAMILY RECIPES
2019-06-21 Add green onion, taco seasoning, cilantro, and salt & pepper to chicken. Add water and simmer (covered) for an extra 8-10 minutes or so until chicken is cooked through. If the water is cooking out too fast and chicken seems dry, just add a more water a little at a time. Add lime to chicken just before serving.
From favfamilyrecipes.com


CHICKEN TACOS - COOKING CLASSY
2020-09-23 Place chicken in skillet spacing evenly apart. Let cook until browned on bottom, about 6 minutes. Turn chicken pieces, reduce heat to medium if needed. Continue to cook until chicken has cooked through (165 degrees in thickest portion), about 6 minutes longer. Transfer to a cutting board and let rest a few minutes.
From cookingclassy.com


EASY CRISPY BAKED CHICKEN TACOS - SIMPLY DELICIOUS
2020-04-27 Preheat the oven to 220°C/430°F. Line a sheet pan with foil or parchment paper and spray with nonstick cooking spray. Slice the chicken breasts into thin strips. Place the seasoned flour, eggs and breadcrumbs in separate bowls. Coat the chicken first in the flour, then dip into the egg and finally into the breadcrumbs.
From simply-delicious-food.com


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 ground chicken and cook, breaking apart with a wooden spoon as it …
From thechunkychef.com


SPICY CHICKEN TACOS {SO EASY IN THE SLOW COOKER}
1 day ago How to Make This Spicy Chicken Taco Recipe In just a few simple steps, you’ll have delicious chicken tacos that the entire family will love. Step 1: Make the Chicken Line your slow cooker or spray it with nonstick cooking spray. In a small bowl, add all seasonings. Then, add diced onions, jalapeños, and chicken to the slow cooker.
From greatgrubdelicioustreats.com


EASY BAKED CHICKEN TACOS | GIMME DELICIOUS
Preheat oven to 400F. Line a 9x13 baking dish with foil or parchment paper. Heat olive oil over medium heat in a large skillet. Add the onions and cook for 3-4 minutes or until lightly golden. Add the chicken, black beans, salsa, and taco seasoning. Cook for 3-4 minutes stirring occasionally. Line taco shells in a baking dish.
From gimmedelicious.com


CHICKEN STREET TACOS {EASY TO MAKE} - SPEND WITH PENNIES
2020-02-20 Instructions. Combine chicken, cumin, oregano, lime juice, orange juice, garlic, and olive oil in a bowl. Marinate at least 1 hour or up to 4 hours. Grill chicken over medium heat until no pink remains, about 4 minutes per side. Once cooked, remove chicken and rest 3 minutes. Chop into ½" cubes.
From spendwithpennies.com


DEL TACO CHICKEN SOFT TACO RECIPE - DELICIOUSCOOKS.INFO
2022-05-14 Take a mixing bowl and add 600 gm. diced chicken. Then drizzle some cooking oil all over the diced chicken. Then add salt, garlic paste, ginger paste, plain yogurt, red chili Kashmiri, roasted cumin, and turmeric powder. Mix all the ingredients with diced chicken. Then add lime juice and oregano.
From deliciouscooks.info


10 BEST CHICKEN TACOS RECIPES | YUMMLY
medium tomato, chicken, salt, chicken stock, cucumber, tortillas and 9 more Grilled Chicken Tacos Num's the Word avocado, lime juice, jalapeno, tomato, …
From yummly.com


THE BEST CHICKEN TACOS RECIPE - ONLY 25 MIN!
2021-08-24 I like to let it rest a minute to increase the flavor. Heat a large skillet over medium to medium-high heat. When the skillet is hot, add the chicken. Cook for 12 to 14 minutes, turning once, until the chicken is cooked through. Remove the chicken from the pan and let it …
From blessthismessplease.com


CHICKEN TACO MACARONI SALAD - RETRO RECIPE BOX
Combine the mayonnaise and taco seasoning in a small bowl and stir into the pasta. Add the chicken red pepper, jalapeño and cheese. Stir to combine. Store in the refrigerator until ready to serve. Sprinkle with cilantro before serving.
From retrorecipebox.com


EASY 20 MINUTE CHICKEN TACOS | GIMME DELICIOUS
Assemble tacos by placing about 1/4 cup of chicken into each tortilla. Top with a few tablespoons of the onion-tomato mixture and a drizzle of cilantro sauce (*optional, see recipe in notes). Video Notes To customize tacos, feel free to add sliced avocados or guacamole, chopped tomatoes, corn, shredded cheese
From gimmedelicious.com


CHICKEN TACOS - 30-MINUTE DINNER - HEALTHY AND DELICIOUS!
2020-08-19 How to make. 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 minutes. Remove the chicken then cube it into bite-sized pieces. Toss the cubed chicken with taco seasoning until fully coated.
From showmetheyummy.com


CHICKEN TACOS - ONCE UPON A CHEF
Instructions. Preheat the oven to 325°F. 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.
From onceuponachef.com


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