Worlds Best Chicken Tacos Recipes

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SHREDDED CHICKEN TACOS



Shredded Chicken Tacos image

Bone and skin are left on the chicken breasts so they're extra flavorful as they simmer in tomato sauce and a blend of savory seasonings.

Provided by Goya

Categories     Trusted Brands: Recipes and Tips     Goya®

Time 50m

Yield 4

Number Of Ingredients 15

2 (8 ounce) cans Goya Tomato Sauce
2 teaspoons Goya White Distilled Vinegar
2 teaspoons Goya Minced Garlic
3 ½ teaspoons ancho chile powder
1 teaspoon Goya Ground Cumin
2 teaspoons Goya Oregano Leaf
½ teaspoon sugar
2 tablespoons Goya Extra Virgin Olive Oil
2 pounds bone-in, skin-on chicken breasts
Goya Adobo with Pepper, to taste
1 (10 ounce) package Goya Corn Tortillas, warmed
¼ cup finely chopped white onion
1 lime, cut into wedges
2 tablespoons coarsely chopped fresh cilantro
Goya Hot Sauce

Steps:

  • In medium bowl, mix together tomato sauce, vinegar, garlic, chili powder, cumin, oregano, and sugar. Season with Adobo; set aside.
  • Heat oil in large skillet over medium-high heat. Season chicken with Adobo. Cook chicken, turning once, until light golden brown on both sides, about 5 minutes. Add reserved tomato sauce mixture to pan; bring to a boil (be careful, the tomato sauce can splatter). Lower heat to medium low. Simmer, covered, until cooked through (thermometer will register 170 degrees F when inserted into thickest part of breast), flipping once, about 20 minutes.
  • Transfer chicken to cutting board; reserve sauce in pan. Remove and discard bones and skin. Using two forks, shred chicken breast. Transfer chicken to skillet with sauce, mixing to combine; continue to cook until sauce reduces and blends into chicken, and mixture begins to caramelize, about 10 minutes more.
  • Transfer chicken mixture to serving bowl. Spoon into warmed corn tortillas. Garnish with lettuce, tomatoes, avocados and/or onions, if desired. Sprinkle with hot sauce, if desired.

BEST TACO CASSEROLE RECIPE EVER



Best Taco Casserole Recipe Ever image

Get your taste buds ready for this epic Taco Casserole plus tips on how to make this dinner recipe the Best Taco Casserole Recipe ever!

Provided by Lisa Douglas

Categories     Dinner     Entree

Time 35m

Number Of Ingredients 14

3 lbs Ground beef
3 packets Taco seasoning
Water (as per taco seasoning packets)
1 bag Bird's Eye Southwest Blend
1 bag Kernel Corn (optional)
1 can Rotel tomatoes with diced chilis
1 bag Shredded Cheese (huge bag, generously use cheese in this recipe)
1-2 bags Tri-colored tortilla strips
Cooking spray
Sour cream
Jalapeños
Queso cheese
Guacamole
Salsa

Steps:

  • To start, add your ground beef to your large skillet. Using a Mix and Chop (essentially a ground beef masher), break up your ground beef while cooking it over medium heat.
  • Continue to break it up and sauté the meat.
  • While browning the meat, heat your refried beans in a bowl in the microwave.
  • Once the refried beans are hot, spread them out over the entire bottom surface of your glass 13×9 pans that have been sprayed with cooking spray.
  • Ensure the layer of refried beans is flat and evenly spread in the pan.
  • Using another rubber spatula, stir your ground beef until it is fully browned.
  • Add taco seasoning packets to the browned ground beef.
  • Add water to the taco seasoning and ground beef.
  • Mix to blend your taco seasoning and water with the ground beef and simmer until the water starts to cook away and the meat gets saucy.
  • Add the bag of southwest vegetables to the ground beef mixture.
  • Stir your meat and vegetables mixture around to fully cover the vegetables in the taco sauce, beginning to heat the vegetables through.
  • Should you determine after stirring in the vegetables that you'd like extra vegetables added, which is completely optional and up to you here, you can choose to add another bag of the southwest vegetables or add more corn to your mixture.
  • Stir all the vegetables to cover completely and cook thoroughly.
  • Add Rotel to your vegetables meat mixture.
  • Stir thoroughly to combine all ingredients and let simmer to cook off some of the excess moisture.
  • Once you are satisfied with the sauce level left in the pan after cooking your ingredients thoroughly, go ahead and scoop your taco meat mixture into a large bowl so you can add cheese and mix comfortable without spilling.
  • Add copious handfuls of shredded cheese and stir until the cheese is well-melted and combined.
  • Add this cheesy taco mixture to the layer of refried beans in your baking pans. Layer evenly across the top. Look at all that delicious ooey gooey cheese already!
  • Ensure the taco mixture is even across.
  • Sprinkle lightly more shredded cheese over top.
  • Ensure the cheese is evenly spread on top before baking.
  • Cover your pans with foil and bake in the oven for about 10 or so minutes. (Remember, this was already cooked fully on the stove, we're just heating this until it's cooked altogether now.) Remove from oven and remove foil.
  • Top once more with shredded cheese. (Didn't I tell you that this was going to be awesomely cheesy?)
  • Top with tri-colored tortilla strips (which add even more color and taste amazing).
  • We went a little crazy with our tortilla strips, but they taste REALLY great on top! Look at that gorgeous color, can you blame me for going crazy with it?
  • Once you feel the dish is sufficiently topped with the tortilla strips, bake uncovered for another five minutes to brown the toppings slightly.
  • Remove from oven. Appreciate the gorgeousness and color in this dish as you let it cool slightly before serving.
  • Best served in a bowl! I served this over cheesy rice, but you can also serve it over regular tortilla chips, with taco shells, flour or corn tortillas - the deliciousness never ends!

WORLD'S BEST CHICKEN TACOS



World's Best Chicken Tacos image

I know, World's Best is a big claim, but these chicken tacos are the ones I always come back to. The home cooked Salsa is the key so please don't skimp on that step. So good!

Provided by Mexican Please

Time 1h

Number Of Ingredients 24

12-16 corn tortillas
1 can refried beans
1 cup cheese
2 chicken breasts
2 tablespoons crushed New Mexican chile (optional)
1/2 teaspoon salt
freshly cracked black pepper
1-2 tablespoons olive oil
6 plum tomatoes
1 onion
2 garlic cloves
1 jalapeno
pinch of salt (optional)
2 avocados
3-4 tablespoons finely chopped onion
1 lime
1/2 teaspooon salt
1 cup rice
1-2 plum tomatoes
1/2 onion
1 garlic clove
1/2 teaspoon salt
2 cups stock
oil

Steps:

  • Start by rinsing and stemming 7-8 plum tomatoes. Roast them in a 400F oven for 20-25 minutes.
  • For the chicken, add the seasoning ingredients to a bowl: 2 tablespoons crushed New Mexican chile (optional), 1/2 teaspoon salt, freshly cracked black pepper, and a dollop of oil. Chop up two chicken breasts into bite-sized pieces and combine well with the seasoning.
  • For the rice, start by adding a dollop of oil to a saucepan over medium-high heat. Add 1 cup of rice and saute until the rice is turning opaque and golden brown. Meanwhile, add 1-2 of the roasted tomatoes to a blender along with 1/2 onion and a single garlic clove. Combine well and add this puree to the rice, cooking for a few minutes. Add 2 cups of stock and 1/2 teaspoon of salt. Bring to a boil and then reduce heat to a simmer. Cook until all of the liquid is absorbed. Set aside and cover, letting it sit its own steam for a few minutes. Salt to taste. (Note: it's okay to pull the roasting tomatoes from the oven a bit early when you need them for the rice.)
  • When the tomatoes are done roasting add six of them to a blender for the Salsa along with 1 onion, 2 garlic cloves, 1 jalapeno, and a pinch of salt (optional). Pulse blend, leaving it a bit chunky. Taste for seasoning and for heat level. You can always add more jalapeno if you want a more fiery Salsa.
  • To cook the chicken, I usually saute 3-4 tablespoons of chopped onion in some oil until tender (over medium-high heat) and then add the seasoned chicken. Form a single layer as much as possible and let the first side cook through all the way, then flipping and briefly cooking the second side. When done, add the chicken to a bowl and cover with foil until serving.
  • For the guacamole, add 1/2 teaspoon of salt, 3-4 tablespoons of finely chopped onion, and the juice of 1 lime to a bowl. Combine with the flesh of two ripe avocados. Taste for seasoning. I added another pinch of salt and another squeeze of lime to this batch. (I usually crush the chopped onion with the back of fork to mimic a molcajete and release some additional oils.)
  • I recommend half-assembling the tacos for your family and friends, i.e. crisping them up on a comal or skillet before serving. First, put the chicken, guacamole, and salsa on the table in serving bowls. Then add 4-5 corn tortillas to the comal or skillet over mediumish heat (or as many as you can fit). Add a layer of refried beans, cheese, and rice to each tortilla. Cook until the cheese is melted or the bottom of the tortilla is turning golden brown, approx. 1-2 minutes. Serve immediately and let your peeps add the chicken, guacamole, and salsa themselves.

Nutrition Facts : Calories 1133 kcal, ServingSize 1 serving

EASY CHICKEN TACOS



Easy Chicken Tacos image

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

2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 teaspoon garlic powder
Kosher salt and freshly ground black pepper, to taste
1 1/2 pounds boneless, skinless chicken thighs
1 tablespoon canola oil
12 mini flour tortillas, warmed
1 cup pico de gallo, homemade or store-bought
1 avocado, halved, peeled, seeded and diced
1/2 cup chopped fresh cilantro leaves
1 lime, cut into wedges

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.

THE BEST CHICKEN TACOS EVER



The Best Chicken Tacos Ever image

Introducing the best chicken tacos ever. An easy chicken taco recipe made with chicken thighs, plus a simple onion & cilantro topping. This is our all-time favorite chicken taco recipe. They taste like they just came off a food truck!

Provided by Melissa Griffiths-Bless this Mess

Categories     Dinner

Time 30m

Number Of Ingredients 15

1 pound boneless skinless chicken thighs
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
1/2 teaspoon chili powder
1/2 teaspoon freshly ground black pepper
Juice of 2 limes
1 tablespoon olive oil
1/3 cup finely chopped red or sweet onion
1/3 cup finely chopped cilantro
1 finely chopped jalapeño
Juice of 1 lime
Salt and pepper, to taste
1 lime, cut into 8 pieces

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.

Nutrition Facts : ServingSize 2 tacos, Calories 401 calories, Sugar 2.9 g, Sodium 165 mg, Fat 11.1 g, SaturatedFat 2.2 g, TransFat 0 g, Carbohydrate 49.3 g, Fiber 7.4 g, Protein 28.5 g, Cholesterol 106.5 mg

THE BEST CHICKEN TINGA TACOS



The Best Chicken Tinga Tacos image

Chicken Tinga Tacos - the only chicken tinga tacos recipe you will ever need! Spicy, saucy, simple, and so fresh. Recipe is posted with permission from The Minimalist Kitchen (affiliate link) cookbook (although I've taken the liberty of adding "The Best" as a necessary recipe title prefix).

Provided by Lindsay

Categories     Dinner

Time 20m

Number Of Ingredients 16

1 tablespoon olive oil
1 cup roughly chopped sweet onion
2 cloves garlic, minced
1-2 chipotle peppers in adobo sauce, chopped
1 teaspoon dried oregano
1⁄2 teaspoon ground cumin
3⁄4 cup canned crushed fire-roasted tomatoes
1⁄4 cup chicken stock
1⁄2 teaspoon kosher salt
3 cups shredded cooked chicken (rotisserie chicken works!)
10 (6-inch) corn tortillas
2 ripe avocados, sliced
1/4 cup chopped fresh cilantro
1/2 cup diced red onion
crumbled cotija
1 lime, cut into wedges

Steps:

  • Heat a large skillet over medium. Once warm, add the oil and onion. Sauté for 4 minutes or until tender, stirring occasionally. Add in the garlic and cook for 30 seconds more. Stir in the chipotles, oregano, and cumin, and toast for 1 minute. Add in the tomatoes, stock, and salt. Bring to a simmer, and cook for 7 minutes.
  • Place the tomato mixture in a high-powered or regular blender, and blend until smooth.
  • Return the blended sauce to the pan over low heat. Add the chicken, and cook for 5 minutes. Taste and add more salt if necessary.
  • Prepare the garnishes. To assemble, top the tortillas with the chicken and garnish with the avocado slices, cilantro, red onion, and cotija. Serve with a lime wedge for squeezing.

Nutrition Facts : Calories 216 calories, Sugar 1.5 g, Sodium 176.8 mg, Fat 8.1 g, SaturatedFat 1.7 g, TransFat 0 g, Carbohydrate 15.9 g, Fiber 3.8 g, Protein 19.6 g, Cholesterol 57.9 mg

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