Easy Chicken Tacos Recipe 415

TIKI TACOS

Steps:

• Heat oven to 350°F. In medium bowl, combine all salsa ingredients; mix well. Refrigerate until serving time.
• Place coconut in pie pan. Bake at 350°F. for 6 to 10 minutes or until golden brown, stirring once or twice. Arrange taco shells on ungreased cookie sheet. Bake at 350°F. for 5 to 7 minutes or until warm.
• Meanwhile, in medium saucepan, combine chicken and taco sauce; mix well. Cook over medium heat for 4 to 6 minutes or until thoroughly heated, stirring occasionally.*
• Spoon chicken mixture into each taco shell. Top with avocado, cheese, lettuce and sour cream. Sprinkle with coconut. Serve with salsa.

EASY TACOS

Steps:

• Cook the beef in a 12-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat. Season with salt and black pepper.
• Stir the soup in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the soup is reduced, stirring often.
• Divide the beef mixture among the taco shells. Top with the lettuce, tomato and cheese.

QUICK CHICKEN TACOS - WITH SAUCE!

Steps:

• Place Taco Seasoning ingredients in a bowl. Add 2 tbsp of the chicken broth and mix to form a loose paste.
• Add chicken, turn to coat.
• Heat oil in a large skillet over medium high heat. Cook chicken for 3 minutes on each side until lightly seared. (Reserve marinade dregs in bowl)
• Remove chicken into a shallow dish.
• Return skillet to stove, reduce to medium. Add remaining chicken broth, tomato paste, sugar and scrape in any marinade left in the bowl. Mix to dissolve, scraping base of pan, and bring to simmer
• Meanwhile, shred chicken with forks, or chop (don't worry if raw inside).
• Return chicken into sauce, toss and simmer for 2 to 3 minutes until sauce reduces to a thin syrup consistency (add water if reduces too fast). Adjust salt to taste.
• Transfer chicken and all sauce to serving bowl.

BBQ CHICKEN TACOS

Steps:

• Add chicken and 1/3 cup bbq sauce to a ziplock bag. Refrigerate for 1-3 hours.
• Make the creamy cilantro lime sauce by combining all ingredients until smooth. Refrigerate until ready to serve.
• Preheat grill and lightly grease with cooking spray. Add chicken and cook for 4-5 minutes on each side, flipping once, until cooked through (165 degrees F). Remove to a cutting board, baste with more BBQ sauce, and allow to rest for 5 minutes before chopping or shredding.
• Warm tortillas on grill or in a hot skillet. Add a spoonful of chopped chicken, corn, black beans, tomatoes and avocado to each warm tortilla. Drizzle with extra bbq sauce, and cilantro lime sauce. Garnish with fresh cilantro. Enjoy!

EASY CHICKEN TACOS

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.

EASY CHICKEN TACOS

Steps:

• Combine the Mexican seasoning, garlic, lemon, and olive oil in a mixing bowl. Marinate your chicken
• Heat a cast iron skillet and add the chicken. Let it bake but resist the urge to move the chicken thighs in the pan
• The chicken will release after a couple of minutes. Turn and cook the other side of the chicken thighs. Then turn the chicken regularly for 7 to 9 minutes per side
• Take the skillet off the heat and let the chicken cool before you cut the chicken thighs into small cubes
• Make the pico de gallo and put it in the fridge. Then finely dice the green bell pepper
• While you cook the chicken you can also warm the tortillas in the oven. Wrap in tin foil and warm for 5-7 minutes.
• Take a tortilla and add 2 to 3 tablespoons of Mexican chicken. Then top the tortilla with 2 tablespoons of pico de gallo. Sprinkle with green bell pepper and complete with some freshly grated parmesan.
• Ready to serve

EASY CHICKEN TACOS RECIPE

Steps:

• Melt the butter in a large skillet over medium-high heat. Add the garlic and chipotle and cook while stirring until fragrant (about 30 seconds).
• Stir in orange juice, Worcestershire sauce, and ½ cup cilantro. Bring to a boil.
• Add the chicken breasts. Reduce heat and simmer, covered, over medium-low heat for 10-15 minutes or until the chicken is fully cooked (the internal temperature has reached 165 Degrees F. Flip the chicken halfway through cooking. Transfer to a plate.
• Increase the heat in the pan and cook the liquid until it has been reduced to about ¼ cup. Remove the pan from the heat and whisk in mustard.
• Shred the chicken breasts using two forks and return the chicken to the skillet and toss with the sauce until well combined. Season with salt and pepper. Stir in remaining fresh cilantro.
• To warm the tortillas-wrap the tortillas in foil and heat in the oven at 350 degrees F. for 15 minutes. Top the tortillas with the chicken and any toppings you desire.

EASY CHICKEN TACO RECIPE

Steps:

• Place all taco filling ingredients in crockpot, and cook on high heat for 3-4 hours (if chicken is frozen), or for 2-3 hours on medium heat (if chicken is thawed).
• When chicken is done cooking - it should shred apart easy - I use forks to shred the chicken.
• Grill or microwave corn tortillas and then load them with the taco filling.
• Garnish with your favorite toppings and enjoy!

THE BEST CHICKEN TACOS EVER

Steps:

• In a large zipper-topped plastic baggie or in shallow dish, add the chicken, all of the spices, lime juice, and oil. Close the bag and use your hands to mix everything together. If you are using a shallow dish, use tongs to work the spices evenly into the chicken. You can let this rest for up to a half-hour or work with it right away. 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 rest for 10 minutes. If you have an extra-large chicken thigh, you'll need to cook them longer, so turn down the heat to medium and cook them until no longer pink (could take up to 25 minutes or 12 minutes per side).
• While the chicken cooks, stir together the chicken taco topping by placing the chopped onion, cilantro, jalapeño, and the juice of one lime in a small bowl. Add salt and pepper, and stir to combine.
• While the chicken rests, wipe your skillet clean with a warm rag or paper towels, and place the skillet back on the heat over medium-high to high heat. Place two tortillas (still stacked together) on the skillet and cook until the underside starts to char. Flip over and cook the other side (so the middle of each tortilla won't be cooked against the skillet but it will get warm all the way though). Repeat with remaining tortillas.
• Chop the rested chicken into bite-sized pieces.
• To serve, place 1/8 of the chopped chicken in each set of tortillas (still two stacked together) and top with 1/8 of your onion mixture. Serve each taco with a wedge of lime to squeeze over the taco just before serving.

CHICKEN TACOS

Steps:

• Place the taco seasoning, olive oil, lime juice, salt and pepper in a bowl. Whisk to combine.
• Add the chicken thighs to the bowl and toss to coat. Cover and refrigerate for at least 10 minutes or up to 24 hours.
• Remove the chicken thighs from the marinade. Heat a grill, grill pan or skillet over medium heat. Place the chicken on the grill or in the pan and cook for 4-5 minutes per side or until cooked through.
• Let the chicken cool slightly then chop into bite sized pieces.
• Place 1 tablespoon of lettuce into the bottom of each tortilla. Divide the chicken evenly among the tortillas, then top with pico de gallo, cheese and avocado. Serve immediately.

EASY CHICKEN TACOS RECIPE

Steps:

• Sauté the chicken in a frying pan with olive oil, breaking the chunks apart while cooking.
• Add the tomatoes, corn, sugar, chili, and onion. Sauté briefly, then add the chili powder, brown sugar, and taco seasoning.
• Cook over medium heat until the mixture remains moist but not soupy.
• Season to taste with salt and pepper. Adjust accordingly.
• Serve on warmed flour tortillas and top with salsa or diced fresh tomatoes, shredded cheese, sour cream, and shredded lettuce.

QUICK AND EASY CHICKEN TACOS

Steps:

• In a large skillet, saute green onion in oil over medium heat (5 minutes) or until tender.
• Stir in chicken, salsa, green chilies and salt (if using) and cook for 10 minutes and bring to a simmer.
• Prepare taco shells according to package directions (we heat them in the microwave for about one minute).
• To serve: either place taco shells, chicken taco meat and garnishes in seperate bowls and let everyone make own tacos or place two tablespoons chicken taco meat in taco shell and top with shredded cheese and garnish with optional garnishes as desired.

EASY CHICKEN TACOS

Steps:

• Since all the ingredients are already cooked and prepped, putting together these chicken tacos is so easy!
• Lay out your tortilla.
• Add the rest of the ingredients in whatever order you want. I did slaw, chicken, vegetables, a small slice of avocado, and drizzled with the spicy mayo.
• That's it!