Best Chicken Watermelon Tacos Recipes

CHICKEN TACOS

Chicken Tacos image

Even finicky eaters love "Taco Night" because they can add toppings to suit their tastes. In this chicken taco recipe, the chicken is coated with taco seasoning and then stir-fried, so the zesty flavor really shines through.

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1 envelope taco seasoning
1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
3 tablespoons butter, divided
1/3 cup chopped onion
1/3 cup chopped green pepper
8 taco shells, warmed
Shredded lettuce and cheddar cheese
Salsa, optional

Steps:

Place taco seasoning in a large resealable plastic bag; add chicken, in batches, and shake to coat. , In a large skillet, cook and stir chicken in 2 tablespoons butter for 4-5 minutes or until no longer pink. Remove chicken and keep warm. , In the same skillet, saute the onion and green pepper in remaining butter for 2-3 minutes or until crisp-tender. Stir in chicken; spoon into taco shells. Top with lettuce and cheese. Serve with salsa if desired.

Nutrition Facts : Calories 334 calories, Fat 16g fat (7g saturated fat), Cholesterol 86mg cholesterol, Sodium 1034mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 2g fiber), Protein 25g protein.

RICO RODRIGUEZ' MOM'S CHICKEN TACOS

Rico Rodriguez' Mom's Chicken Tacos image

Rico Rodriguez' mom, Diane Rodriguez, shares this family-favorite recipe for chicken tacos. Shredded chicken gets smothered in a seasoned tomato sauce, then wrapped in a warm tortilla and topped with cheddar cheese.

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

2 pounds boneless skinless chicken thighs
1 tablespoon canola oil
1 tablespoon all-purpose flour
1 can (8 ounces) tomato sauce
1 tablespoon taco seasoning
1 teaspoon garlic powder
1/2 teaspoon salt
1/8 teaspoon pepper
12 corn tortillas (6 inches) or taco shells, warmed
Optional toppings: shredded cheddar cheese, shredded lettuce and chopped tomatoes

Steps:

Place chicken in a Dutch oven; add water to cover. Bring just to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until a thermometer inserted in chicken reads 170°. , Using tongs, remove chicken from pan; reserve 1/2 cup cooking liquid. Cool chicken slightly. Shred when cool enough to handle., In a large saucepan, heat oil over medium heat. Stir in flour until smooth; cook and stir until golden brown, about 2 minutes. Gradually whisk in reserved cooking liquid. Bring to a boil; cook and stir 2 minutes longer., Stir in tomato sauce and seasonings; return to a boil. Stir in shredded chicken; heat through, stirring occasionally. Serve in tortillas with toppings, if desired.

Nutrition Facts : Calories 364 calories, Fat 15g fat (3g saturated fat), Cholesterol 101mg cholesterol, Sodium 614mg sodium, Carbohydrate 26g carbohydrate (1g sugars, Fiber 4g fiber), Protein 32g protein.