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.
CHICKEN TACO MEAT
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 16 to 20 servings
Number Of Ingredients 9
Steps:
- In a skillet over medium-high heat, add the olive oil and heat until hot. Add the chicken in batches and cook, browning, a couple minutes per side; remove the chicken to a plate using a slotted spoon. Add the garlic and onions to the skillet and cook briefly. Add the chili powder, paprika, cumin and salt to taste. Pour in the tomato sauce and 2 cups water to create a broth. Add the chicken back to the skillet. Bring to a boil, then simmer until the broth is reduced by half.
- Let cool, divide among 4 freezer bags and freeze.
CROCK POT CHICKEN TACO MEAT
I adopted this recipe from the Recipezaar account, and I'm so glad that I did. This has become a regular addition to my OAMC and I have created a public cookbook filled with recipe ideas using this recipe. This is a three-ingredient wonder that's easy (5 minutes of your time), delicious and versatile.
Provided by Pamela
Categories Chicken Breast
Time 6h
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Dissolve taco seasoning into chicken broth.
- Place chicken breasts in crock pot and pour chicken broth over.
- Cover and cook on low for 6-8 hours.
- With two forks, shred the chicken meat into bite-size pieces.
- To freeze, place shredded meat into freezer bags with the juices.
- Press out all the air and seal.
SARAH'S EASY SHREDDED CHICKEN TACO FILLING
I put this together one day, wanting tacos, but I did not want ground beef. It is fast to make, as no slow cooker is needed. Serve warmed as a substitute for ground beef in tacos, and serve in a taco shell, with lettuce, tomatoes, cheese, or other favorite toppings.
Provided by Holiday Baker
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 3
Number Of Ingredients 6
Steps:
- Place chicken breasts into a saucepan and pour in enough water to cover. Place over medium heat, bring to a boil, and simmer until chicken meat is no longer pink, 10 to 12 minutes.
- Transfer chicken breasts to a bowl, allow to cool, and shred the chicken meat with 2 forks.
- Heat vegetable oil in a small non-stick saucepan over medium heat, and cook and stir onion until translucent, 2 to 3 minutes.
- Mix in the shredded chicken, cumin, chili powder, and tomato sauce; bring to a boil.
- Reduce heat to low and simmer until chicken is hot and the flavors have blended, about 3 minutes.
Nutrition Facts : Calories 188.3 calories, Carbohydrate 1.7 g, Cholesterol 78 mg, Fat 6.3 g, Fiber 0.5 g, Protein 29.8 g, SaturatedFat 1.4 g, Sodium 174.9 mg, Sugar 1 g
EASY CHICKEN TACO MEAT
This is a simple recipe which can be increased or decreased as desired for the needed quantity. The amount of heat (spicy flavor) depends on the category of heat in the salsa that you use. This meat is great in all kinds of Mexican dishes.
Provided by CarrolJ
Categories Chicken
Time 35m
Yield 3 serving(s)
Number Of Ingredients 3
Steps:
- Put together in a saucepan or skillet.
- Simmer until all liquids are absorbed and meat has become shredded.
- Stir regularly.
- Serve.
EASY CHICKEN TACO MEAT MIX
Easy to throw together and let it go in the crock pot chicken meat mix that you can use for tacos, burritos, etc.
Provided by ddav0962
Categories Chicken
Time 5h10m
Yield 16 tacos, 16 serving(s)
Number Of Ingredients 12
Steps:
- Drain as much juice as possible out of the can of tomatoes.
- In crock pot put tomatoes, onion, red pepper, garlic and jalapenos.
- Add cumin, cayenne and chili powder.
- Stir it all together.
- Put in chicken breasts and stir around.
- Cover and cook on high 4-5 hours.
- Remove chicken breasts to a plate and shred the meat.
- Return all meat to the crock pot and stir through.
- To make tacos I put some meat in the center of a flour tortilla, then top with cheese and a couple slices of avacado.
- Enjoy!
SUNNY'S EASY CHICKEN TACO SKEWERS
Provided by Sunny Anderson
Categories main-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- For the sauce: In a small bowl, whisk together the lime juice, orange or pineapple juice and hot honey. Set aside.
- For the skewers: Preheat a grill, cast-iron grill, griddle or pan over medium-high heat.
- In a medium bowl, add the chicken, pineapple, jalapeños and oil and toss to coat. Add the elote seasoning and a couple grinds of black pepper and toss again. Add to metal skewers in any order, but I prefer adding all of the same thing on one skewer.
- Cook on all sides until the chicken is cooked through and the pineapples and jalapeños are charred, 10 to 12 minutes, turning every couple of minutes. Brush the skewers with the sauce halfway through and again when they're done.
- Transfer the skewers to a cutting board. Remove the skewers and roughly chop the chicken, pineapples and jalapeños together. Transfer to a serving bowl.
- For the tacos: In a medium bowl, combine the onions and cilantro. Place some taco filling in a warm tortilla and top with some onion-cilantro mixture, a squeeze of lime juice and a few shakes of hot sauce if using.
EASY SHREDDED CHICKEN TACOS
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
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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