Best Grilled Savory Taco Chicken Pizza With Guacamole And Lime Chipotle Salsa Recipes

Grilled Chicken Taco Pizzas image

Provided by Aaron McCargo Jr.

Time 1h25m

Yield 3 individual pizzas

Number Of Ingredients 24

2 tablespoons onion powder
2 tablespoons garlic powder
1 tablespoon chili powder
1 teaspoon dried oregano
1 teaspoon cayenne pepper
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/4 cup canola oil, plus more for brushing
1 pound skinless, boneless chicken breasts
1 16-ounce tube pizza dough
All-purpose flour, for dusting
1 cup shredded mozzarella
1 cup shredded sharp cheddar
1 avocado
Juice of 1 lime
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 tablespoon diced red onion
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 cup fresh salsa
1/2 cup sour cream
1/4 cup chopped fresh cilantro

Steps:

Make the taco seasoning: Mix all of the ingredients with 1 tablespoon each salt and black pepper in a bowl.
Prepare the pizza: Mix 2 tablespoons of the taco seasoning and the canola oil in a shallow bowl. Pound the chicken between 2 pieces of plastic wrap to 1/4 inch thick. Add the chicken to the bowl, turning to coat, and marinate 30 minutes.
Preheat a grill to medium high. Grill the chicken until cooked through, about 4 minutes per side. Let cool, then cut into bite-size pieces.
Divide the dough into 3 pieces. Roll out each on a floured surface into an 8-inch round. Brush with canola oil, sprinkle with taco seasoning and grill until crisp, 3 to 5 minutes per side; remove from the grill.
Mix the cheeses in a bowl, then sprinkle on the crusts and top with the chicken. Return the pizzas to the grill, and cook until the cheese is melted, about 5 minutes. Meanwhile, mix the avocado, lime juice, cumin, chili powder, red onion, and salt and pepper to taste. Top the pizzas with the avocado mixture, salsa, sour cream and cilantro.

Chipotle-Lime Chicken Tacos image

Provided by Claire Robinson

Categories main-dish

Time 2h5m

Yield 4 servings

Number Of Ingredients 7

1 bone-in, skin-on whole chicken, rinsed and dried
Kosher salt and freshly cracked black pepper
1 lime, zested and juiced (lime halves reserved), plus 1 lime, zested
1/4 cup water
1 cup crema
2 chipotle chiles in adobo sauce, finely minced into a paste
8 (6-inch) corn tortillas, warmed

Steps:

Preheat the oven to 400 degrees F.
Generously season the chicken, on the outside and inside of the cavity, with salt and pepper, to taste. With your fingers, put some of the lime zest under the skin of the chicken. Sprinkle the lime juice over the chicken and put the halves into the cavity. Put the chicken in a roasting pan, breast side up, and add 1/4 cup of water to the bottom of the pan. Roast the chicken until the internal temperature registers 165 degrees F on an instant-read thermometer, when inserted in the thickest part of the thigh.
Remove the chicken from the oven to a carving board, let sit until cool enough to handle.
In a small bowl, combine the crema, minced chipotles, remaining lime zest, and salt and pepper, to taste.
Once the chicken has cooled, pull the meat from bones and shred.
Put some of the shredded chicken on each tortilla, top with chipotle crema and garnish with some zest from the remaining lime. Serve with lime wedges.