Chicken And Kiwi Tacos Recipes
POBLANO AND GROUND PORK TACOS
Pork and poblano tacos with kiwi salsa and lime crema.
Provided by taltos531
Categories Main Dish Recipes Taco Recipes
Time 40m
Yield 6
Number Of Ingredients 14
Steps:
- Mince a few slices of onion to get 1 tablespoon. Add minced onion, tomato, kiwi, juice from 2 lime wedges, 3/4 of the cilantro, salt, and pepper to a small bowl. Mix into a salsa.
- Juice 1/4 of the lime into another small bowl; mix in sour cream to make the crema.
- Heat olive oil in a large pan over medium-high heat. Add sliced onion and poblano pepper. Cook, tossing occasionally, until softened and lightly charred, 3 to 4 minutes. Add pork and Mexican seasoning. Cook until pork is browned throughout, 4 to 5 minutes. Reduce heat to medium-low. Add chicken stock, tomato paste, salt, and pepper. Cook and stir until everything is coated, 1 to 2 minutes.
- Wrap tortillas in a damp cloth and microwave for 30 seconds. Divide tortillas over plates; spread cream on top. Top tortillas with pork mixture and salsa. Garnish with remaining cilantro.
Nutrition Facts : Calories 391.5 calories, Carbohydrate 44.5 g, Cholesterol 34.8 mg, Fat 16.8 g, Fiber 3.7 g, Protein 15.4 g, SaturatedFat 5.5 g, Sodium 659.7 mg, Sugar 4.5 g
EASY CHICKEN TACOS
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
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.
25 BEST KIWI RECIPE COLLECTION
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- Select your favorite recipe.
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Nutrition Facts :
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GRILLED CHICKEN TACOS WITH KIWI FRUIT SALSA | THE …
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Reviews 7Category EntreeCuisine AmericanEstimated Reading Time 4 mins
- Add lime juice, garlic cloves, 1/4 cup cilantro, 1/2 habanero pepper, 1 tsp salt, pepper, cumin and olive oil to food processor and combine
- Meanwhile, combine remaining 2 kiwifruit (chopped), red onion, remaining cilantro, remaining habanero peppers and pineapple to small bowl. Season with salt as needed. Set aside
PULLED CHICKEN TACOS WITH KIWI SALSA - CHOPBELLEHFULL
From chopbellehfull.com
Cuisine MexicanTotal Time 1 hr 30 minsCategory Main Course, SnackCalories 276 per serving
- 1. Begin by preparing the Kiwi salsa. In a food processor, add the chopped kiwi, jalapeno, coriander, white onion, garlic, salt and lime and pureé for a few seconds, just until combined. Put the salsa in a bowl and keep aside.
- 2. In a dutch oven or heavy bottomed pot, heat up oil on medium high heat. Generously season the chicken thighs with salt and pepper on all sides and once the oil is heated through, fry the chicken thighs on all sides until golden brown.
- 3. Remove the chicken thighs from the pot and set aside. In the same pot, add the tomato paste, cumin, paprika, chilli powder and garlic powder and stir constantly ensuring well combined and to prevent burning.
- 4. Add the chicken back to the pot and combine with the tomato paste mixture. Once well combined, add the apple cider vinegar, brown sugar and oregano and stir. Add about 1 litre of water to the pot, bring to a boil, then reduce the heat to low. Cover the pot and allow to cook, checking every 15 minutes or so to adjust for water if necessary.
GRILLED CHICKEN WITH ZESPRI® SUNGOLD KIWI GINGER …
From producemadesimple.ca
Servings 4Estimated Reading Time 3 mins
- Place the chicken breasts snugly in a dish with sides, such as a 9-inch (2.5 L) square baking dish or loaf pan. In a small bowl, whisk together the olive oil, lemon juice and oregano. Pour over the chicken. Cover and allow to marinate for 1 hour at room temperature (or longer in the refrigerator, if desired), rotating once to marinate evenly.
- With the grill on medium heat, cook the chicken breasts 6 to 7 minutes until they are no longer sticking to the grill. Flip the breasts and cook another 6 to 7 minutes on the other side until cooked through. Remove from the heat, transferring the chicken to a dinner plate to rest and retain juices.
- In a small saucepan, crush the chopped kiwi with a masher until relatively smooth. Whisk in the vinegar, ginger, garlic, cornstarch and salt. Set over medium-high heat on the stove and bring to a boil, stirring frequently. Allow to boil for about 30 seconds, still stirring. Remove from the heat.
- Slice chicken breasts and serve with warm sauce poured over top or on the side for dipping. Garnish with additional rounds of golden kiwi and green onions, if desired.
CHICKEN AND KIWI TACOS | BETTER HOMES & GARDENS
From bhg.com
Servings 6Calories 170 per servingTotal Time 31 mins
- Combine cumin, salt, and red pepper in a small bowl. Brush chicken breasts with oil. Rub brushed chicken breasts with cumin mixture. Place each breast half between 2 pieces of plastic wrap; gently pound with a meat mallet to 1/2 inch thickness.
- Place chicken on the lightly oiled rack of an uncovered grill directly over medium-high heat. Grill for 6 to 8 minutes or until an instant-read thermometer registers 170 degree F and juices run clear, turning once. Remove chicken; set aside until cool enough to handle. Meanwhile, if using purchased taco shells heat shells according to the package directions.
- Cut chicken into thin strips and arrange in taco shells. Top with lettuce and cheese. Toss together chopped kiwifruit, tomato, and lime or lemon juice in a small bowl. Sprinkle atop tacos. Makes 6 tacos.
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5/5 (1)Total Time 30 minsCategory Quick And EasyCalories 110 per serving
- In a small bowl, combine cumin, salt and crushed red pepper flakes. Brush chicken with oil. Sprinkle evenly with cumin mixture; rub in with your fingers. Place each chicken piece between tow pieces of plastic wrap. Lightly pound chicken with flat side of meat mallet to 1/2-Inch thickness. Remove plastic wrap.
- Place chicken directly over medium-hot coals. Grill for 6 - 8 minutes or until no longer pink in center (170°F), turning once. Remove chicken from grill. Meanwhile, heat tortilla shells according to package directions.
- Cut chicken into thin strips; arrange in taco shells. Top with lettuce and cheese. In small bowl, combine kiwi fruit and mango. Spoon into tacos. Serve lime wedges on the side.
- Tip: This is great if you place in a crock-pot with 1/2 cup chicken broth and let it cook for 4 - 6 hours on low setting. It becomes easy to shred. I prefer to fry the flour tortillas a bit, the crunch really adds texture.
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From theendlessmeal.com
5/5 (1)Total Time 45 minsCategory DinnerCalories 710 per serving
- Place all the jerk chicken ingredients EXCEPT the chicken into your blender. Blend on high until smooth. Place the chicken in a sealable plastic bag and pour the marinade over the chicken. Squish the bag around a little so that each of the chicken thighs are coated. Place in your fridge to marinate for at least 30 minutes.
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- Preheat your grill to medium-high. Remove the chicken from the bag and discard the marinade. Grill, turning a few times, until the chicken begins to char and is cooked through, about 15 minutes.
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5/5 (2)Estimated Reading Time 3 minsServings 4Calories 185 per serving
- Add chicken to marinade in a large zip lock bag and refrigerate for at least 2 hours (up to 24 hours.)
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