EASY SHREDDED CHICKEN TACOS RECIPE | ALLRECIPES
This is a great recipe for easy shredded chicken tacos that I've been using for years. Great for a weeknight or a weekend meal!
Provided by SMJ0724
Categories World Cuisine Latin American Mexican
Total Time 55 minutes
Prep Time 15 minutes
Cook Time 40 minutes
Yield 8 tacos
Number Of Ingredients 11
Steps:
- Mix water and taco seasoning in a large bowl. Add tomato sauce, vinegar, garlic, oregano, cumin, and sugar; mix well.
- Heat oil in a large skillet over medium-high heat. Add chicken and cook until golden brown, about 5 minutes per side. Add tomato sauce mixture and bring to a boil. Reduce heat to medium-low, cover, and simmer until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove chicken breasts from the pan and shred meat with 2 forks when cool enough to handle. Return shredded chicken to the pan with the tomato sauce. Cook and stir until chicken is coated with sauce and sauce reduces a bit, about 5 minutes.
- Transfer chicken and sauce to a serving bowl and spoon onto taco shells.
Nutrition Facts : Calories 244.3 calories, CarbohydrateContent 15.7 g, CholesterolContent 58.5 mg, FatContent 9 g, FiberContent 1.7 g, ProteinContent 24 g, SaturatedFatContent 1.8 g, SodiumContent 658.8 mg, SugarContent 3.3 g
CHICKEN TACOS WITH TANGERINE-LIME CREMA RECIPE | EATINGWELL
This spicy chicken taco recipe gets fresh orange flavor from both the crema and crunchy slaw toppings. Serve with tortilla chips and ice-cold beer.
Provided by Laraine Perri
Categories Healthy Chicken Taco Recipes
Total Time 50 minutes
Number Of Ingredients 15
Steps:
- To prepare chicken: Combine chile powder, cumin, garlic powder, 1/2 teaspoon salt and pepper in a small bowl. Place chicken between sheets of plastic wrap and pound with the smooth side of a meat mallet to an even 1/2-inch thickness. Sprinkle the chicken with the spice mixture; set aside.
- Zest and juice enough tangerines (or clementines) and limes to get 1 teaspoon zest of each and 1 teaspoon plus 2 tablespoons juice of each.
- To prepare crema: Combine 1 teaspoon each of the tangerine zest and lime zest, 1 teaspoon each of the tangerine juice and lime juice, sour cream and 1/4 teaspoon salt in a small bowl. Set aside.
- To prepare slaw: Combine the remaining 2 tablespoons each tangerine juice and lime juice, 1/4 teaspoon salt and oil in a medium bowl. Peel 3 tangerines and halve the segments. Add to the bowl along with cabbage, scallions and cilantro; toss to coat.
- Coat a grill pan with cooking spray and heat over medium-high heat or preheat an outdoor grill to medium-high. Grill the reserved chicken until no longer pink in the middle, 3 to 4 minutes per side. Transfer to a clean cutting board; let rest for 5 minutes, then slice.
- To assemble the tacos, drizzle tortillas with a little crema and top with chicken, slaw and a little more crema. Serve with tangerine and lime wedges, if desired.
Nutrition Facts : Calories 379.1 calories, CarbohydrateContent 53.6 g, CholesterolContent 74.3 mg, FatContent 9.8 g, FiberContent 6.2 g, ProteinContent 31 g, SaturatedFatContent 3.3 g, SodiumContent 735.1 mg, SugarContent 7.8 g
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