Best Summer Chicken Tacos Recipes

SUMMER-FRESH CHICKEN TACOS

Summer-Fresh Chicken Tacos image

Everyone's favorite Mexican quick bite gets a spirited treatment here, with spices and jalapeño chiles jazzing up the sautéed taco filling.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 13

Ingredients

8 Old El Paso™ taco shells
2 tablespoons olive or vegetable oil
1 lb boneless skinless chicken breasts, cut into 1/4-inch cubes
1 large onion, chopped (about 1 1/4 cups)
2 cloves garlic, finely chopped
1 medium jalapeño chili, seeded, finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
2 medium tomatoes, chopped (about 1 1/2 cups)
2 cups shredded lettuce
1 cup shredded Cheddar cheese (4 oz)
1/4 cup chopped fresh cilantro

Steps:

Heat taco shells as directed on package.
Meanwhile, in 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat until hot. Cook chicken in oil about 6 minutes, stirring occasionally, until no longer pink in center. Remove chicken from skillet, and keep warm.
In same skillet, heat remaining 1 tablespoon oil until hot. Cook onion in oil about 4 minutes, stirring occasionally, until tender. Stir in garlic, jalapeño chili, cumin, chili powder and salt. Cook 1 minute, stirring constantly. Return chicken to skillet. Stir in tomatoes. Cook about 2 minutes, stirring occasionally, until hot.
To serve, place 1/4 cup shredded lettuce in each taco shell; divide chicken mixture among shells. Top with cheese and cilantro.

Nutrition Facts : Calories 460, Carbohydrate 23 g, Cholesterol 100 mg, Fat 2 1/2, Fiber 3 g, Protein 35 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 640 mg, Sugar 5 g, TransFat 2 g

SUMMER CHICKEN TACOS

Summer Chicken Tacos image

These tacos are so fresh and so good. The chicken is juicy and flavorful while the amount of fresh onion and veggies set this summer dish off. This is a sure way to enjoy great food while trying to incorporate fresh ingredients and keep calories low. Use a small amount of sour cream/cheese and load with tomato, onion, spinach,...

Provided by Roni Rawlins

Categories Chicken

Number Of Ingredients 12

Ingredients

2 lb boneless skinless chicken breasts
1/4 c knorr pollo seasoning
1 Tbsp adobo seasoning
1 can(s) diced green chilis
1 large tomato diced
1 small red onion diced
sour cream
shredded cheese
spinich leaves torn
hot sauce (i use franks)
corn tortillas
canola or vegetable oil

Steps:

1. Boil the chicken in water and Knorr until done. Remove from water and shred chicken with forks. Add Adobo and green chilis.
2. While chicken is boiling, heat corn tortillas in a half tsp oil in a frying pan 2 min on each side. Remove and place on paper towels.
3. Line torillias with sour cream, cheese, onion, tomato, and spinich. Top with chicken and hot sauce.