HOW TO MAKE HARD TACO SHELLS RECIPES

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PULLED CHICKEN TACOS WITH SEASONED TACO SHELLS RECIPE ...



Pulled Chicken Tacos with Seasoned Taco Shells Recipe ... image

Provided by Ayesha Curry

Categories     main-dish

Total Time 45 minutes

Cook Time 35 minutes

Yield 4 to 6 servings

Number Of Ingredients 20

2 tablespoons extra-virgin olive oil
1 medium onion, thinly sliced
2 cloves garlic, finely grated
One 4-ounce can chopped green chiles, drained well
2 teaspoons New Mexico or ancho chile powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon ground coriander
1/2 teaspoon dried oregano
Kosher salt
One 8-ounce can tomato sauce
1 tablespoon light brown sugar
1 rotisserie chicken, skin removed, meat shredded (3 to 3 1/2 cups)
12 Seasoned Taco Shells, recipe follows, or store-bought hard taco shells
2 teaspoons ground cumin
2 teaspoons New Mexico or ancho chile powder
1 teaspoon ground coriander
Kosher salt
12 hard taco shells
2 to 3 tablespoons vegetable oil

Steps:

  • Diced avocado, crumbled cotija, diced white onion, sliced radishes and shredded cabbage, for topping
  • Heat the olive oil in a straight-sided skillet over medium heat. Add the onions and cook until softened, about 4 minutes. Add the garlic and green chiles, and cook until sizzling, about 1 minute. Add the chile powder, cumin, smoked paprika, coriander, oregano and a pinch of salt; stir to coat the onions in the spices. Cook for about 1 minute, then add the tomato sauce, brown sugar and 1 cup water. Bring to a simmer and cook for 5 to 6 minutes.
  • Add the chicken to the sauce; continue to simmer and reduce until the sauce coats the chicken and is no longer soupy, about 5 minutes.
  • Fill the Seasoned Taco Shells with the chicken mixture and top with avocado, cotija, onions, radishes and shredded cabbage. 
  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  • In a small bowl, combine the cumin, chile powder, coriander and 1/2 teaspoon salt.
  • Arrange the taco shells in a single layer on the prepared baking sheet. Lightly brush the shells inside and out with vegetable oil, and sprinkle all over with the spice mixture. Bake until golden, about 5 minutes, turning once halfway through.

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