CHICKEN TACOS (TACOS DE POLLO)
These 30-minute Mexican Chicken Tacos make Mexican food at home quick and easy! Serve fajita-style with flavorful strips of juicy chicken and taco toppings!
Provided by Kelly Anthony
Categories Main Course
Time 30m
Number Of Ingredients 12
Steps:
- Pat the chicken dry. With a sharp knife, cut into 1/4" strips. Transfer the chicken to a bowl and drizzle with 1 tablespoon of oil and sprinkle over taco seasoning. Toss until the chicken is evenly coated with the spices.
- Place a large skillet over medium-high heat and add 2 tablespoons of oil. Once the oil has come to temperature, add the chicken and cook for 4 minutes. Turn each strip and cook for 3-4 minutes more. Remove the chicken from the pan, and set aside.
- Reduce the heat to medium. If the skillet appears dry, add the last tablespoon of oil to the skillet. Add the onions and peppers. Sprinkle with Kosher salt and black pepper, and sauté for 5-7 minutes, until softened.
- Remove from the heat. Add the chicken back to the skillet, toss to combine and serve.
Nutrition Facts : Calories 571 kcal, Carbohydrate 49 g, Protein 38 g, Fat 24 g, SaturatedFat 3 g, Cholesterol 91 mg, Sodium 834 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
TACO POLLO - SPICY CHICKEN FILLED TORTILLAS
For a Mexican-style dinner, serve these as a starter with creamy avocado or sour cream dip, followed by your favourite hot and spicy Mexican dish. Or serve them with a Mexican vegetable side dish such as Mexican Potato Crisps With Lime Salsa Recipe #139461, Fried Mexican Capsicum & Potatoes Recipe #139465 or Mexican Bean Hotpot Recipe #139476. I've posted this recipe for the 2005 Zaar World Tour from a recipe on an International Masters 'recipes for pan or wok' recipe card.
Provided by bluemoon downunder
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut the chicken into thin strips, peel and crush the garlic, peel and slice the onion, de-seed and roughly chop the tomatoes and deseed and slice the capsicum into strips.
- Heat the oil in a large pan or wok, preferably non-stick and fry the chicken over a high heat, stirring for 2-3 minutes until it is starting to brown; add the garlic and onion and fry for another 2 minutes; stir in the chilli powder, tomatoes and capsicum and cook for 2-3 minutes, stirring, until the chicken is cooked through.
- Preheat the grill to medium, grill the tortillas for 6 seconds on each side, or until warm; transfer them to a work surface and spoon equal amounts of the chicken filling onto the centre of each tortilla and roll up tightly.
- Transfer the filled tortillas to an ovenproof dish and sprinkle with cheesse; cook under a hot grill for 2 minutes, or until golden. Garnish with parsley and lemon and serve.
Nutrition Facts : Calories 337.6, Fat 16.3, SaturatedFat 5.1, Cholesterol 14.9, Sodium 476.9, Carbohydrate 38.7, Fiber 3.6, Sugar 4.8, Protein 9.8
CHICKEN TACO FILLING
This recipe is easy, yet delicious when used in tacos or other Mexican cuisine. Try it for enchiladas and nachos too.
Provided by Dianna Brown-Brenny
Categories World Cuisine Recipes Latin American Mexican
Time 6h5m
Yield 4
Number Of Ingredients 3
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.
Nutrition Facts : Calories 144.8 calories, Carbohydrate 6 g, Cholesterol 58.5 mg, Fat 2.3 g, Protein 22 g, SaturatedFat 0.6 g, Sodium 694.7 mg, Sugar 1.5 g
TACOS DE POLLO
These chicken tacos can be simple to prepare, with practice. They are VERY delicious and addicting. In Mexico they are usually served for supper but they make a wonderful light lunch also. This is authentic and made from scratch. The flavorful results are well worth the effort. The salsa and filling can be made a day or two ahead and refrigerated. To simplify things even more you can purchase a rotisserie chicken from the deli instead of poaching your own. Prep time does not include cooking time.
Provided by Alskann
Categories Lunch/Snacks
Time 1h45m
Yield 12 Tacos, 6 serving(s)
Number Of Ingredients 22
Steps:
- TO POACH THE CHICKEN:(or for a short-cut pick up a rotisserie chicken and shred it.).
- Cut the chicken breast in half.
- Put the chicken in a pot, cover with broth. Add water if needed.
- Cover and bring to a simmer.
- Continue simmering until chicken is just tender but not soft, about 25 minutes.
- Set aside to cool in broth.
- When cool, strain and strip the meat from the bone, discard the bone.
- Finish shredding chicken. If desired, you can shred some of the skin into the meat for extra flavor.
- Reserve the broth for other use, saving 3 Tablespoons for taco filling.
- ***While the chicken is poaching, make the SALSA DE JITOMATE DE MICHOACAN:.
- (Chiles and tomatoes can be broiling at the same time).
- Place the chiles under the broiler until slightly charred and blistered; set aside to cool.
- Line a small shallow pan with foil.
- Add whole, unpeeled tomatoes.
- Broil 2-inches from the heat, turning occasionally, until skin blistered and browned and flesh inside is mushy.
- Set aside to cool.
- Place the garlic, chiles, and salt together in food processor or blender.
- Process to a rough paste.
- Gradually add the unpeeled tomatoes; blending well after each addition.
- The sauce will have a rough texture.
- Add the onion and cilantro; stir well.
- TACO FILLING:.
- Heat the oil in a heavy skillet.
- Add onion and chile strips; saute for 1 minute but do not brown.
- Add tomatoes and continue cooking for 3 more minutes, until some of the juice has been absorbed.
- Add the shredded chicken, broth, and salt; cook until the mixture is almost dry and shiny, about 8 minutes.
- Set aside to cool slightly.
- THE TACOS:.
- Place 1/12 of the filling mixture across a corn tortilla; roll up and secure with a toothpick.
- Repeat with remaining tortillas and filling.
- Heat enough oil in a heavy frying pan to cover the bottom liberally, but not deep.
- Place the tacos a few at a time in the hot oil, open part down.
- Fry gently, turning occasionally until the tacos seal.
- Remove the toothpics and pace on serving plate.
- Open each taco slightly and insert some of the sauce, lettuce, creme fraiche, and cheese to taste.
Nutrition Facts : Calories 329.6, Fat 20.6, SaturatedFat 8.3, Cholesterol 40.8, Sodium 1133.1, Carbohydrate 29.1, Fiber 5.2, Sugar 6.6, Protein 9.7
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