Steves Roasted Chicken Soft Tacos Recipes

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STEVE'S ROASTED CHICKEN SOFT TACOS



Steve's Roasted Chicken Soft Tacos image

Rotisserie chicken soft tacos made with homemade flour tortillas and pico de gallo.

Provided by Steve Cowherd

Categories     World Cuisine Recipes     Latin American     Mexican

Time 25m

Yield 12

Number Of Ingredients 8

1 teaspoon vegetable oil
1 rotisserie chicken, meat removed and chopped
1 tablespoon chili powder
1 teaspoon cayenne pepper
salt and ground black pepper to taste
12 flour tortillas
2 cups pico de gallo salsa
½ cup shredded Mexican cheese blend

Steps:

  • Heat vegetable oil in a skillet over medium heat; cook and stir chicken, chili powder, cayenne pepper, salt, and black pepper together in the hot oil until chicken is heated through, about 10 minutes. Spoon chicken mixture onto each tortilla and top with pico de gallo and Mexican cheese blend.

Nutrition Facts : Calories 273.4 calories, Carbohydrate 29.4 g, Cholesterol 37.4 mg, Fat 8.6 g, Fiber 1.9 g, Protein 16.3 g, SaturatedFat 3 g, Sodium 524 mg, Sugar 1.6 g

SOFT CHICKEN TACOS



Soft Chicken Tacos image

The Chicken base recipe can also be used for chimichangas, enchiladas, or Mexican pizza. I mix a large batch and freeze in small quantities so I can whip up a quick meal. The chimichangas are a family favorite - see Chicken Chimichanga posting.

Provided by Chef Sharon R

Categories     Chicken Breast

Time 11m

Yield 12 tacos, 6 serving(s)

Number Of Ingredients 15

8 ounces shredded cooked boneless skinless chicken breasts (I use store roasted chicken or 2 half breasts simmered in water until cooked. (Tip, shred chicken wh)
1 (4 ounce) can diced green chilies
12 ounces deli style salsa
chicken base (see above)
12 corn tortillas
2 cups shredded lettuce
12 ounces shredded low fat Mexican blend cheese
sour cream (optional)
cilantro (optional)
hot pepper sauce (optional)
jalapeno (optional)
olive (optional)
avocado (optional)
guacamole (optional)
salsa (optional)

Steps:

  • Warm shells in toaster oven or microwave - place aprox 2T of warm chicken mixture in each tortilla.
  • top with lettuce and 1oz cheese.
  • serve immediately.

Nutrition Facts : Calories 401.6, Fat 19.9, SaturatedFat 11.4, Cholesterol 91.9, Sodium 1290.8, Carbohydrate 29.2, Fiber 4.4, Sugar 5.6, Protein 28

ROASTED CHICKEN TACOS



Roasted Chicken Tacos image

A whole chicken is usually a better value than separate pieces. To prep the avocado, split it in half, discard the pit, and put cut-up slices directly onto roast chicken tacos.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h

Number Of Ingredients 7

1 whole chicken (about 3 pounds), rinsed and patted dry (giblets removed)
Coarse salt and ground pepper
12 white corn tortillas
1 small white onion, diced small
1 small bunch fresh cilantro, leaves roughly chopped
1 avocado
1 lime, cut into wedges

Steps:

  • Place a cast-iron skillet or other heavy ovenproof pan in oven; preheat oven to 450 degrees. Season chicken inside and out with salt and pepper.
  • Carefully remove skillet from oven; place chicken in skillet. Roast until juices run clear when chicken is pierced between breast and leg or an instant-read thermometer inserted into thickest part of a thigh (avoiding bone) registers 165, about 35 minutes. Cover chicken loosely with foil and let rest 15 minutes. Shred meat into bite-size pieces.
  • Heat each tortilla over a gas flame, or stack them, wrap in foil, and warm in turned-off oven 10 minutes. Fill tortillas with chicken, onion, cilantro, and avocado. Serve tacos with lime wedges.

Nutrition Facts : Calories 645 g, Fat 31 g, Fiber 9 g, Protein 50 g

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