Unique Chicken Tacos Recipes

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WORLD'S BEST CHICKEN TACOS



World's Best Chicken Tacos image

I know, World's Best is a big claim, but these chicken tacos are the ones I always come back to. The home cooked Salsa is the key so please don't skimp on that step. So good!

Provided by Mexican Please

Time 1h

Number Of Ingredients 24

12-16 corn tortillas
1 can refried beans
1 cup cheese
2 chicken breasts
2 tablespoons crushed New Mexican chile (optional)
1/2 teaspoon salt
freshly cracked black pepper
1-2 tablespoons olive oil
6 plum tomatoes
1 onion
2 garlic cloves
1 jalapeno
pinch of salt (optional)
2 avocados
3-4 tablespoons finely chopped onion
1 lime
1/2 teaspooon salt
1 cup rice
1-2 plum tomatoes
1/2 onion
1 garlic clove
1/2 teaspoon salt
2 cups stock
oil

Steps:

  • Start by rinsing and stemming 7-8 plum tomatoes. 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, freshly cracked black pepper, and a dollop of oil. Chop up two chicken breasts into bite-sized pieces and combine well with the seasoning.
  • For the rice, start by adding a dollop of oil to a saucepan over medium-high heat. Add 1 cup of rice and saute until the rice is turning opaque and golden brown. Meanwhile, add 1-2 of the roasted tomatoes to a blender along with 1/2 onion and a single garlic clove. Combine well and add this puree to the rice, cooking for a few minutes. Add 2 cups of stock and 1/2 teaspoon of salt. Bring to a boil and then reduce heat to a simmer. Cook until all of the liquid is absorbed. Set aside and cover, letting it sit its own steam for a few minutes. Salt to taste. (Note: it's okay to pull the roasting tomatoes from the oven a bit early when you need them for the rice.)
  • When the tomatoes are done roasting add six of them to a blender for the Salsa along with 1 onion, 2 garlic cloves, 1 jalapeno, and a pinch of salt (optional). Pulse blend, leaving it a bit chunky. Taste for seasoning and for heat level. You can always add more jalapeno if you want a more fiery Salsa.
  • To cook the chicken, I usually saute 3-4 tablespoons of chopped onion in some oil until tender (over medium-high heat) and then add the seasoned chicken. Form a single layer as much as possible and let the first side cook through all the way, then flipping and briefly cooking the second side. When done, add the chicken to a bowl and cover with foil until serving.
  • For the guacamole, add 1/2 teaspoon of salt, 3-4 tablespoons of finely chopped onion, and the juice of 1 lime to a bowl. Combine with the flesh of two ripe avocados. Taste for seasoning. I added another pinch of salt and another squeeze of lime to this batch. (I usually crush the chopped onion with the back of fork to mimic a molcajete and release some additional oils.)
  • I recommend half-assembling the tacos for your family and friends, i.e. crisping them up on a comal or skillet before serving. First, put the chicken, guacamole, and salsa on the table in serving bowls. Then add 4-5 corn tortillas to the comal or skillet over mediumish heat (or as many as you can fit). Add a layer of refried beans, cheese, and rice to each tortilla. Cook until the cheese is melted or the bottom of the tortilla is turning golden brown, approx. 1-2 minutes. Serve immediately and let your peeps add the chicken, guacamole, and salsa themselves.

Nutrition Facts : Calories 1133 kcal, ServingSize 1 serving

EASY CHICKEN TACOS



Easy Chicken Tacos image

With a simple spice rub, the chicken is cooked so quickly on the stovetop! Dice into small pieces and serve with pico, avocado + lime!

Provided by Chungah Rhee

Categories     entree

Yield 6 servings

Number Of Ingredients 13

2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 teaspoon garlic powder
Kosher salt and freshly ground black pepper, to taste
1 1/2 pounds boneless, skinless chicken thighs
1 tablespoon canola oil
12 mini flour tortillas, warmed
1 cup pico de gallo, homemade or store-bought
1 avocado, halved, peeled, seeded and diced
1/2 cup chopped fresh cilantro leaves
1 lime, cut into wedges

Steps:

  • In a small bowl, combine chili powder, cumin, paprika, oregano, garlic powder, 1 teaspoon salt and 1/2 teaspoon pepper. Season chicken with chili powder mixture. Heat canola oil in a large skillet over medium high heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side. Let cool before dicing into bite-size pieces. Serve chicken in tortillas, topped with pico de gallo, avocado, cilantro and lime.

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

UNIQUE CHICKEN TACOS



Unique Chicken Tacos image

A great weekend recipe. But be prepared, they go fast. This is one of those "pantry" dishes. I began making something before I checked my pantry for the ingredients. Hence, "pantry dish". I don't know why, but those are the dishes that seem to be great. This is no exception. It is light but very filling.

Provided by TheBlueJeanChef

Categories     Lunch/Snacks

Time 1h40m

Yield 10 tacos, 4-5 serving(s)

Number Of Ingredients 9

3 -4 chicken breasts (skin and bone-in)
1 (12 ounce) can diced tomatoes with lime and cilantro (Ro- Tel)
1 (12 ounce) can diced tomatoes with green chilies (I use Ro- Tel habanero peppers)
1/2 cup water
1 (14 ounce) can black beans, Seasoned
1 cup sharp cheddar cheese (Shredded)
1/2 cup buttermilk ranch dressing
1/2 cup lettuce (shredded)
taco shell (I used the one that stand on their own)

Steps:

  • In a deep skillet fitted with a lid, place chicken breast. Top with both cans of Tomatoes along with the water. Cover and simmer unitl fork tender. Remove chicken from skillet. De-bone and remove skin. Chunk up and return to the skillet to allow the juices to penetrate the meat, approx 30 - 45 minutes on low, or until desired consistency. Meanwhile, heat beans in a seperate pan and cook taco shells according to package directions.
  • To build the taco- divide cheese equally into each taco shell, next layer - beans - chicken and tomatoes next, top with ranch and then lettuce.
  • Enjoy.
  • PS this make plenty of chicken, it freezes great for another round at a later date. I keep it on hand and add it to number of dishes. Watch for more recipes using this chicken.

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