CHICKEN STREET TACOS RECIPE RECIPES

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EASY CHORIZO STREET TACOS RECIPE | ALLRECIPES



Easy Chorizo Street Tacos Recipe | Allrecipes image

5 ingredients, amazing tacos.

Provided by evostoplight

Categories     Mexican Recipes

Total Time 17 minutes

Prep Time 10 minutes

Cook Time 7 minutes

Yield 2 tacos

Number Of Ingredients 5

1 chorizo sausage link, casing removed and meat crumbled
2 tablespoons chipotle peppers in adobo sauce
4 corn tortillas
2 tablespoons chopped onion, or to taste
2 tablespoons chopped fresh cilantro, or to taste

Steps:

  • Mix chorizo and chipotle peppers in adobo sauce together in a bowl.
  • Heat a skillet over medium-high heat; add chorizo mixture and cook until crisp, 5 to 7 minutes. Transfer chorizo to a plate, reserving grease in the skillet.
  • Heat tortillas in the reserved grease in skillet over medium heat until warmed, 1 to 2 minutes per side. Stack 2 tortillas on top of each other for each taco. Fill with chorizo, onion, and cilantro.

Nutrition Facts : Calories 262 calories, CarbohydrateContent 25.8 g, CholesterolContent 26.4 mg, FatContent 13.2 g, FiberContent 4 g, ProteinContent 10.4 g, SaturatedFatContent 4.6 g, SodiumContent 465.6 mg, SugarContent 0.9 g

CHICKEN & VEGETABLE STIR-FRY RECIPE: HOW TO MAKE IT



Chicken & Vegetable Stir-Fry Recipe: How to Make It image

You can't beat a stir-fry when you want a light entree that's filling and loaded with flavor. Pepper flakes give this classic combination a welcome zip. —Samuel Onizuk, Elkton, MD

Provided by Taste of Home

Categories     Dinner

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 5 servings.

Number Of Ingredients 16

4 teaspoons cornstarch
1 cup reduced-sodium chicken broth
2 tablespoons reduced-sodium soy sauce
1 pound boneless skinless chicken breasts, cut into 1/4-inch strips
2 tablespoons olive oil, divided
1-1/2 cups fresh cauliflowerets
1-1/2 cups fresh broccoli florets
2 medium carrots, sliced
1 small sweet red pepper, julienned
1 small onion, halved and sliced
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 to 1/2 teaspoon crushed red pepper flakes
2-1/2 cups hot cooked rice
Minced fresh cilantro

Steps:

  • Combine the cornstarch, broth and soy sauce until smooth; set aside., In a large nonstick skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and keep warm., Stir-fry the cauliflower, broccoli, carrots, red pepper and onion in remaining oil until crisp-tender. Add the garlic, salt, pepper and pepper flakes; cook 1 minute longer., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Serve with rice. Sprinkle each serving with cilantro.

Nutrition Facts : Calories 297 calories, FatContent 8g fat (1g saturated fat), CholesterolContent 50mg cholesterol, SodiumContent 670mg sodium, CarbohydrateContent 32g carbohydrate (4g sugars, FiberContent 3g fiber), ProteinContent 23g protein. Diabetic Exchanges 2 lean meat

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CHICKEN & VEGETABLE STIR-FRY RECIPE: HOW TO MAKE IT
You can't beat a stir-fry when you want a light entree that's filling and loaded with flavor. Pepper flakes give this classic combination a welcome zip. —Samuel Onizuk, Elkton, MD
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Reviews 4.4
Total Time 35 minutes
Category Dinner
Calories 297 calories per serving
  • Combine the cornstarch, broth and soy sauce until smooth; set aside., In a large nonstick skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and keep warm., Stir-fry the cauliflower, broccoli, carrots, red pepper and onion in remaining oil until crisp-tender. Add the garlic, salt, pepper and pepper flakes; cook 1 minute longer., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Serve with rice. Sprinkle each serving with cilantro.
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