Shelias Tex Mex Chicken Tacos Recipes

EASY TEX-MEX CHICKEN TACOS

Easy Tex-Mex Chicken Tacos image

Quick and full of flavor, you can adjust heat by removing the seeds from jalapeno. Garnish tacos with chipotle ranch, salsa verde, and avocado. I make the chipotle ranch with fat free sour cream to save a bit of calories.

Provided by yummers

Categories World Cuisine Recipes Latin American Mexican

Time 1h

Yield 12

Number Of Ingredients 11

Ingredients

4 cups water
1 (16 ounce) package yellow rice
5 tablespoons olive oil, divided
1 pound boneless chicken, cut into 3/4-inch cubes
1 (1 ounce) package chicken taco seasoning mix
1 (16 ounce) can black beans, rinsed and drained
1 ½ cups shredded Mexican cheese blend
1 (4 ounce) can sliced olives
1 jalapeno pepper, seeded and minced
12 corn tortillas
1 tablespoon bacon grease

Steps:

Bring water to a boil in a saucepan; add rice and 1/4 cup olive oil. Bring liquid back to a boil, reduce heat to medium-low, cover saucepan, and simmer until rice is tender, 20 to 25 minutes.
Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir chicken and taco seasoning mix until chicken is no longer pink in the center, 5 to 10 minutes. Mix rice, black beans, Mexican cheese blend, olives, and jalapeno pepper into chicken; cook and stir until heated through, about 5 minutes.
Heat a separate skillet over medium-high heat; warm tortillas in skillet until pliable, 1 to 2 minutes per tortilla.
Fill each tortilla with about 1/2 cup chicken-rice mixture, folding tortilla over filling.
Heat bacon grease in a skillet over medium heat; fry the filled tortillas until crispy, 2 to 3 minutes per side.

Nutrition Facts : Calories 392.9 calories, Carbohydrate 49.3 g, Cholesterol 37.7 mg, Fat 13.8 g, Fiber 4.6 g, Protein 18.8 g, SaturatedFat 5.1 g, Sodium 1047.3 mg, Sugar 1.3 g

SHELIA'S TEX-MEX CHICKEN TACO'S

Shelia's Tex-Mex Chicken Taco's image

Tex-Mex food is spicy and delicious and is a common meal preparation for our family. Mexico is only 65 miles from us and it's culture is a definite influence on our way of cooking. Making taco's is second nature to me and as easy as 1,2,3. Chicken is a nice substitute for beef and I am sure you will agree that these Chicken taco's are delicioso!

Provided by Shelia Senghas @earthbaker

Categories Chicken

Number Of Ingredients 17

Ingredients

3-4 tablespoon(s) vegetable oil
12 - corn tortillas
1/2 cup(s) chicken broth
2 cup(s) chicken (cooked, boiled or baked) skinned, deboned, and shredded
1-2 teaspoon(s) cumin
1/2 teaspoon(s) garlic powder
- salt and pepper to taste
SALAD TOP INGREDIENTS
2 cup(s) lettuce, chopped or shredded
1 - onion, diced
2 - tomato's diced
TOPPING CONDIMENTS
- cheese, jack or cheddar
- salsa
- hot sauce
- jalapeno peppers
- sour cream

Steps:

To soft fry tortillas: heat oil on medium high, insert one corn tortilla in hot oil, count to 3 and turn to other side. Count to 3 and remove to a plate with paper towels. Continue until all tortillas have been soft fried. Lay each tortilla on clean paper towel and blot with another to remove most of the oil.
Put the shredded chicken along with the broth, cumin, and garlic powder, salt and pepper, into saucepan and stir until liquid is diminished, approximately 5 minutes.
Lay tortilla in plate and spoon a tablespoon or two of chicken into center and roll up the tortilla. Lay salad ingredients on top. Add condiments to the top of the salad ingredients and serve. NOTE: In separate bowls, serve these condiments to choose from, refried beans, grated cheese, salsa, Jalapeno peppers, hot sauce, and sour cream.

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