Chicken Salsa Tacos Recipes
SALSA CHICKEN
Someone gave me this recipe a few years back and it's become a household favorite. You can use mild, medium or hot salsa depending on your taste. I usually serve it with Spanish rice and Mexican-style canned corn. Very easy and quick!
Provided by Faye
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C)
- Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
- Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
- Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.
Nutrition Facts : Calories 286.7 calories, Carbohydrate 6.8 g, Cholesterol 101.3 mg, Fat 12.4 g, Fiber 1 g, Protein 35.5 g, SaturatedFat 7.3 g, Sodium 863.1 mg, Sugar 2.6 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.
GRILLED CHICKEN STREET TACOS WITH PEACH SALSA
These Grilled Chicken Tacos are made with juicy grilled chicken, fresh salsa, corn, cilantro, lime, and Cotija on street-sized tortillas. They're super easy, festive, and disappear at every gathering!
Provided by Traci The Kitchen Girl
Categories Appetizer Main Course
Time 45m
Number Of Ingredients 10
Steps:
- Preheat grill to medium. Clean the grill surface and brush with oil.
- Prepare CHICKEN BREASTS by lightly coating with OLIVE OIL and sprinkling SALT, PEPPER, and CUMIN over the surface. Allow chicken to sit at room temperature for about 15 minutes (this helps it cook more evenly when it's on the grill).
- To grill chicken breasts, place them in the center of the hot grill, close the lid, and set a timer for 3-5 minutes, or until chicken easily releases from the grill and shows well-defined grill marks.
- Next, turn the outside grill burners to MEDIUM and center grill burner to OFF. This is known as MOM = medium-off-medium, which creates indirect heat under the chicken and allows it to bake like it's in an oven.
- Open the grill lid and flip chicken breasts over, keeping them in the center of the grill. Close the grill lid and continue cooking until chicken reaches an internal temperature of 165°.
- Warm the tortillas and thinly slice the CHICKEN BREAST to scatter evenly among them; top with PEACH or MANGO SALSA; FRESH CORN, COTIJA CHEESE, CILANTRO, and LIME WEDGES.
Nutrition Facts : ServingSize 1 taco, Calories 112 kcal, Carbohydrate 13 g, Protein 8 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 22 mg, Sodium 113 mg, Fiber 2 g, Sugar 2 g
EASY TACO SALSA CHICKEN BREASTS
This is so easy to make and really good, the recipe may be doubled if desired. If you are in a hurry you may omit browning the chicken first, but I think browning the chicken produces much more flavor, you can even brown the chicken hours in advance or in the morning, refrigerate and then bake later as directed --- don't forget to serve topped with cold sour cream, this is what really makes the chicken!
Provided by Kittencalrecipezazz
Categories Chicken Breast
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Coat each chicken breast with about 1 tablespoon of taco seasoning and a pinch of salt (if using).
- Heat oil in a skillet over medium heat add in breasts and brown on both sides.
- Place the brown chicken into a shallow baking dish (I use an 8x8-inch dish for 4 breasts).
- Pour the salsa over the chicken pieces.
- Bake at 350 degrees for about 25 minutes, or until chicken is done.
- Remove from oven, and sprinkle with the grated cheddar cheese.
- Place back in oven, and bake for another 5-6 minutes, or until the cheese is melted.
- Serve topped with cold sour cream.
- Delicious!
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5/5 (76)Author Sunny AndersonServings 4-6Category Main-Dish
- In a large saute pan with straight sides over medium-high heat, heat the olive oil. Add the red and green bell pepper, onion and then season with salt and a few grinds of black pepper. Saute until the vegetables are tender then add the garlic, cumin, coriander, cayenne pepper, and sazon seasoning. Cook for a minute or so then add the ground chicken and cook, breaking up the chicken with a wooden spoon while stirring. Make sure to really break up the ground chicken on this step so there are no large clumps.
- Once the chicken is cooked through, sprinkle the flour over the top and stir while cooking to allow the flour to blend into the chicken for a few minutes. Add the chicken stock then raise the heat to a simmer and cook until the stock thickens a bit, about 4 to 5 minutes. Serve in warm taco shells topped with shredded lettuce and a dollop of Creamy Salsa.
- Combine the tomatoes, cilantro, red onion, jalapeno, scallion, sour cream hot sauce, garlic powder, and lime juice in a medium bowl. Stir to combine, then season with salt and pepper to taste, and refrigerate at least 1 hour before serving.
EASY SALSA CHICKEN TACOS (FAMILY FAVORITE!) - BABY FOODE
From babyfoode.com
Estimated Reading Time 8 mins
- If using a thicker salsa (like the one pictured above) add in 2 tablespoons of water to the instant pot. If you are using a thinner salsa, usually found in the produce section of your grocery store, you can skip the added water.
- Using the same ingredients, you would cook the chicken in a slow cooker for 4-6 hours or until cooked all the way through.
3-INGREDIENT CROCK-POT CHICKEN TACOS
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4.5/5 (204)Category Main DishesCuisine MexicanTotal Time 4 hrs 5 mins
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3-INGREDIENT SALSA CHICKEN TACOS - GARNISH & GLAZE
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- Place chicken breasts in the bottom of the pot. Sprinkle the taco seasoning over the top and then pour the salsa on.
- Top with the lid, set the pressure valve to seal. Cook on high pressure for 14 minutes with an 6 minute natural release followed by a quick release.
- Assemble tacos by filling with the shredded salsa chicken, slices of avocado, and black beans. Sprinkle on Queso Fresco and cilantro and squeeze lime juice over the top. Serve immediately
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SALSA CHICKEN TACOS (INSTANT POT & SLOW COOKER METHOD ...
From cookingclassy.com
Estimated Reading Time 4 mins
- In a small bowl whisk together chili powder, cumin, coriander and 1/4 tsp salt and 1/4 tsp pepper (some bottled salsas are super salty that's why I recommend only starting with 1/4 tsp then adding more later).
- Sprinkle mixture evenly over both sides of chicken and sprinkle garlic over chicken, then pour salsa over chicken to cover.
- Close lid, turn vent to "sealing" and set Instant pot to "poultry" or "manual" setting then set to 13 minutes. If using a slow cooker cook 5 - 6 hours on low heat.
SLOW COOKER SALSA CHICKEN TACOS RECIPE - DIETHOOD
From diethood.com
Estimated Reading Time 5 mins
- Season chicken breasts with salt and pepper; arrange on the bottom of your slow cooker and set aside.
- In a mixing bowl, combine salsa, lime juice, chili powder, cumin, garlic, and cilantro or parsley; mix until thoroughly combined.
SALSA CHICKEN (EASY STOVETOP RECIPE!) - THE ENDLESS MEAL®
From theendlessmeal.com
5/5
- Cut the chicken breasts in half lengthwise so that you have 4 thinner pieces. Sprinkle the chicken evenly with the taco seasoning, salt, and pepper.
- Heat the oil in a large frying pan over medium-high heat. Add the chicken and sear until golden, about 3 minutes per side. Remove the chicken from the pan.
- Add the salsa and corn to the pan and stir, scraping up any bits that have stuck to the bottom of the pan. Lower the heat to medium-low and add the chicken back into the pan. Cover the pan and let the chicken simmer in the salsa for 5-7 minutes, or until the chicken is cooked through.
- Top with the cheese then cover the pan and let the cheese melt, about 1 minute. Serve with some cilantro over the top.
CHICKEN TACOS WITH AVOCADO SALSA RECIPE
From mexicanfoodjournal.com
Estimated Reading Time 4 mins
- Butterfly the chicken breasts so that the meat is an even thickness. Place chicken in a large mixing bowl and squeeze the juice of the limes over the chicken and then sprinkle with salt. Turn the chicken to coat evenly with lime juice and salt. Refrigerate for 1 hour turning meat once.
- Chop the tomatoes and onion into small pieces. Set the tomato aside you will add it too the salsa after all of the other ingredients have been Blended.
- Slice the chicken into 1/2" strips. Preheat the corn tortillas and cover with a clean dish towel to keep warm. Place 3 chicken strips on each tortilla and top chicken with 1 or 2 tablespoons of avocado salsa. Serve with lime wedges on the side.
CHICKEN TACOS WITH MANGO AVOCADO SALSA - ADD RECIPES
From addrecipes.com
4.2/5 (18)Category DinnerServings 4Total Time 1 hr 10 mins
- One at a time, place chicken breasts between two sheets of plastic wrap, or inside a large unsealed plastic freezer bag, and pound chicken until 1/4 - 1/2 inch thick. This allows chicken to cook quickly and evenly.
- Combine taco seasoning spices: chili powder, cumin, garlic powder, onion powder, oregano, paprika, cayenne, and 1/2 teaspoon salt. Mix well.
- In shallow dish or in sealable plastic freezer bag, thoroughly coat chicken in taco seasoning. Cover dish or seal bag and allow to marinate for 20 minutes in seasoning in refrigerator.
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Estimated Reading Time 6 mins
- Put chicken in a bowl and add all ingredients (olive oil, juice of 1 lime, salt, garlic salt, cumin, chili powder, paprika) and stir to combine. Let sit for 5 minutes (or marinate up to overnight in the fridge.)
- Combine fresh pineapple pieces, chopped red onion, cilantro, juice of 1/2 of a lime, jalapeno and a pinch of salt. Stir to combine, and put salsa in the fridge while cooking the chicken.
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Estimated Reading Time 6 mins
- If frying up the tortillas, which I recommended, heat oil over medium high heat in a large fry pan. After a minute or two dip a small part of a corn tortilla in the oil to test if the oil is hot enough. It will be hot enough if it starts bubbling and frying the tortilla right away!
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- If you are using leftover chicken or if it’s cold for some reason, warm it up in the microwave or over the stove.
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- Heat a nonstick skillet over medium-high heat. Combine first 4 ingredients; stir in 1/2 teaspoon salt. Rub over chicken. Add oil to pan; swirl to coat. Add chicken; cook 4 minutes on each side or until done. Remove chicken from pan; let stand 5 minutes. Cut into 1/4-inch-thick slices.
- While chicken cooks, combine mango and next 6 ingredients (through jalapeño); stir in remaining 1/4 teaspoon salt.
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From lifemadedelicious.ca
- Cook chicken for 4 to 6 minutes until no longer pink. Stir in salsa, 1/4 cup (50 mL) water, chili powder, oregano and salt.
- Heat shells according to package directions. Fill shells with chicken filling, taco sauce or salsa and toppings.
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- Cook chicken for 4 to 6 minutes until no longer pink. Stir in salsa, 1/4 cup (50 mL) water, chili powder, oregano and salt.
- Heat shells according to package directions. Fill shells with chicken filling, taco sauce or salsa and toppings.
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