Tacos With Chicken Taco Filling Recipes

CHICKEN TACO FILLING

Steps:

• Mix chicken broth and taco seasoning in a bowl.
• Place chicken breasts in a slow cooker and pour chicken broth mixture over chicken.
• Cover and cook on Low for 6 to 8 hours.
• Shred chicken to serve.

MICHAEL'S TACOS WITH CHICKEN TACO FILLING

Steps:

• Heat a large saute pan over medium heat and pour in enough olive oil to coat the bottom of the pan. Add the garlic and onions and cook until soft and nicely caramelized, about 10 to 12 minutes.
• In the meantime, season the chicken with salt and pepper. Sprinkle the flour over the chicken and toss to coat. Heat another large saute pan over medium-high heat and add 3 tablespoons of olive oil. Cook the chicken until it is lightly browned, about 6 to 8 minutes.
• Once the onion mixture is caramelized and softened, add the serranos, paprikas, cumin, and oregano. When the chicken is done, transfer it to the pan with the onions. Pour in the broth or water and bring to a boil. Reduce the heat and simmer until the sauce is thick and delicious, approximately 20 minutes. Adjust seasoning with salt and pepper.
• To serve the tacos: Put the toppings and chicken filling in bowls and allow guests to build their own tacos.

TACO FILLING

Steps:

• Heat oil in a large skillet over medium-high heat. Add onions; cook until softened, about 5 minutes. Add garlic, jalapeno, chili powder, cumin, and coriander; cook, stirring, 1 minute.
• Add beef; cook, breaking up meat with a wooden spoon, until no longer pink, about 5 minutes. Stir in tomatoes; cook, stirring occasionally, until liquid has evaporated, 15 to 20 minutes. Season generously with salt.

GROUND CHICKEN TACOS

Steps:

• In a large skillet, preferably cast iron, heat oil over medium-high. Add 1 cup onion, garlic, and a pinch of salt. Cook, stirring occasionally, until softened and just beginning to brown, 3 to 4 minutes. Add chicken, cumin, coriander, salt, and pepper. Cook, breaking up meat with the back of a wooden spoon, until browned and crumbly, 5 to 6 minutes. Stir in tomato paste, chipotle, and broth. Bring to a simmer, reduce heat and cook until most of the liquid has evaporated, about 1 minute. Keep warm.
• Stir together remaining onion, tomato, jalapeno, lime and cilantro. Season with salt and pepper. To serve, fill taco shell with meat mixture and pico de gallo and top with cheese, lettuce, and sour cream.

SOFT CHICKEN TACOS

Steps:

• In a large skillet coated with cooking spray, cook chicken over medium heat until no longer pink. Stir in the beans, salsa and taco seasoning; heat through. , Spoon the chicken mixture down the center of each tortilla; roll up. Serve with the toppings of your choice if desired.

CHICKEN GIZZARD TACO FILLING

Steps:

• Cook gizzards in enough water with the 1/2 onion and salt to taste.
• Let simmer for an hour or until they are tender.
• Drain liquid off and chop in small bits.
• Heat the cooking oil and sauté the onion until translucent.
• Add the gizzards and season with salt to taste.
• Continue sautéing the gizzards until they turn darker in color.
• Just before serving add the dry red pepper flakes and let cook for 5 more minutes.

SARAH'S EASY SHREDDED CHICKEN TACO FILLING

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.