GROUND CHICKEN TACOS WITH CREAMY SALSA RECIPE | SUNNY ...
Provided by Sunny Anderson
Categories main-dish
Total Time 25 minutes
Prep Time 5 minutes
Cook Time 20 minutes
Yield 4 to 6 servings
Number Of Ingredients 26
Steps:
- In a large saute pan with straight sides over medium-high heat, heat the olive oil. Add the red and green bell pepper, onion and then season with salt and a few grinds of black pepper. Saute until the vegetables are tender then add the garlic, cumin, coriander, cayenne pepper, and sazon seasoning. Cook for a minute or so then add the ground chicken and cook, breaking up the chicken with a wooden spoon while stirring. Make sure to really break up the ground chicken on this step so there are no large clumps.
- Once the chicken is cooked through, sprinkle the flour over the top and stir while cooking to allow the flour to blend into the chicken for a few minutes. Add the chicken stock then raise the heat to a simmer and cook until the stock thickens a bit, about 4 to 5 minutes. Serve in warm taco shells topped with shredded lettuce and a dollop of Creamy Salsa.
- Combine the tomatoes, cilantro, red onion, jalapeno, scallion, sour cream hot sauce, garlic powder, and lime juice in a medium bowl. Stir to combine, then season with salt and pepper to taste, and refrigerate at least 1 hour before serving.
TASTY FISH TACOS | FISH RECIPES | JAMIE OLIVER
Get three of your 5-a-day in just one portion of these epic Mexican-inspired fish tacos.
Total Time 35 minutes
Yield 2
Number Of Ingredients 14
Steps:
- In a bowl, mix the flour and a pinch of sea salt with 60ml of water to form a dough. Knead for a couple of minutes, then put aside.
- Peel the kiwi fruit, cut in half and put into a large dry non-stick frying pan on a medium heat with the green halves of the spring onions and the deseeded chilli.
- Lightly scald it all, turning every now and again, then place in a blender with half the coriander, the juice of 1 lime and a few shakes of chipotle Tabasco. Blitz until smooth, then taste and season to perfection.
- Very finely slice the red cabbage, ideally on a mandolin (use the guard!), scrunch with the remaining coriander leaves and the vinegar and orange juice, then season to perfection.
- To make your tacos, divide the dough into four balls and roll out each one thinly. Cook each through in a non-stick pan for just 1 minute on each side until soft, turning when you see bubbles. Cover with a tea towel to keep warm.
- Slice up the whites of the spring onions. Deseed the pepper and cut into 1cm dice. Slice the fish into 2cm strips, then toss with the spring onion, pepper and 1 tablespoon of oil.
- Return the pan you used for your tacos to a high heat and cook the fish mixture for around 4 minutes, or until the fish is cooked through and lightly golden.
- Divide the yoghurt, fish and veg between your warm tacos. Serve with the dressed red cabbage, that killer salsa and lime wedges for squeezing over, then devour!
Nutrition Facts : Calories 418 calories, FatContent 10.6 g fat, SaturatedFatContent 1.8 g saturated fat, ProteinContent 35.2 g protein, CarbohydrateContent 48.3 g carbohydrate, SugarContent 16.5 g sugar, SodiumContent 0.9 g salt, FiberContent 8.4 g fibre
More about "salsa recipe for tacos recipes"
FISH TACOS WITH FRESH SALSA RECIPE - FOOD NETWORK
From foodnetwork.com
Reviews 5
Total Time 30 minutes
Calories 534 per serving
Reviews 5
Total Time 30 minutes
Calories 534 per serving
- Fill the tortillas with the fish, lettuce and salsa. Serve the tacos with lime wedges.
See details
GROUND CHICKEN TACOS WITH CREAMY SALSA RECIPE | SUNNY ...
From foodnetwork.com
Reviews 4.5
Total Time 25 minutes
Category main-dish
Reviews 4.5
Total Time 25 minutes
Category main-dish
- Combine the tomatoes, cilantro, red onion, jalapeno, scallion, sour cream hot sauce, garlic powder, and lime juice in a medium bowl. Stir to combine, then season with salt and pepper to taste, and refrigerate at least 1 hour before serving.
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TASTY FISH TACOS | FISH RECIPES | JAMIE OLIVER
Get three of your 5-a-day in just one portion of these epic Mexican-inspired fish tacos.
From jamieoliver.com
Total Time 35 minutes
Cuisine mexican
Calories 418 calories per serving
From jamieoliver.com
Total Time 35 minutes
Cuisine mexican
Calories 418 calories per serving
- In a bowl, mix the flour and a pinch of sea salt with 60ml of water to form a dough. Knead for a couple of minutes, then put aside.
- Peel the kiwi fruit, cut in half and put into a large dry non-stick frying pan on a medium heat with the green halves of the spring onions and the deseeded chilli.
- Lightly scald it all, turning every now and again, then place in a blender with half the coriander, the juice of 1 lime and a few shakes of chipotle Tabasco. Blitz until smooth, then taste and season to perfection.
- Very finely slice the red cabbage, ideally on a mandolin (use the guard!), scrunch with the remaining coriander leaves and the vinegar and orange juice, then season to perfection.
- To make your tacos, divide the dough into four balls and roll out each one thinly. Cook each through in a non-stick pan for just 1 minute on each side until soft, turning when you see bubbles. Cover with a tea towel to keep warm.
- Slice up the whites of the spring onions. Deseed the pepper and cut into 1cm dice. Slice the fish into 2cm strips, then toss with the spring onion, pepper and 1 tablespoon of oil.
- Return the pan you used for your tacos to a high heat and cook the fish mixture for around 4 minutes, or until the fish is cooked through and lightly golden.
- Divide the yoghurt, fish and veg between your warm tacos. Serve with the dressed red cabbage, that killer salsa and lime wedges for squeezing over, then devour!
See details
FISH TACOS WITH FRESH SALSA RECIPE - FOOD NETWORK
From foodnetwork.com
Reviews 5
Total Time 30 minutes
Calories 534 per serving
Reviews 5
Total Time 30 minutes
Calories 534 per serving
- Fill the tortillas with the fish, lettuce and salsa. Serve the tacos with lime wedges.
See details
GROUND CHICKEN TACOS WITH CREAMY SALSA RECIPE | SUNNY ...
From foodnetwork.com
Reviews 4.5
Total Time 25 minutes
Category main-dish
Reviews 4.5
Total Time 25 minutes
Category main-dish
- Combine the tomatoes, cilantro, red onion, jalapeno, scallion, sour cream hot sauce, garlic powder, and lime juice in a medium bowl. Stir to combine, then season with salt and pepper to taste, and refrigerate at least 1 hour before serving.
See details
TASTY FISH TACOS | FISH RECIPES | JAMIE OLIVER
Get three of your 5-a-day in just one portion of these epic Mexican-inspired fish tacos.
From jamieoliver.com
Total Time 35 minutes
Cuisine mexican
Calories 418 calories per serving
From jamieoliver.com
Total Time 35 minutes
Cuisine mexican
Calories 418 calories per serving
- In a bowl, mix the flour and a pinch of sea salt with 60ml of water to form a dough. Knead for a couple of minutes, then put aside.
- Peel the kiwi fruit, cut in half and put into a large dry non-stick frying pan on a medium heat with the green halves of the spring onions and the deseeded chilli.
- Lightly scald it all, turning every now and again, then place in a blender with half the coriander, the juice of 1 lime and a few shakes of chipotle Tabasco. Blitz until smooth, then taste and season to perfection.
- Very finely slice the red cabbage, ideally on a mandolin (use the guard!), scrunch with the remaining coriander leaves and the vinegar and orange juice, then season to perfection.
- To make your tacos, divide the dough into four balls and roll out each one thinly. Cook each through in a non-stick pan for just 1 minute on each side until soft, turning when you see bubbles. Cover with a tea towel to keep warm.
- Slice up the whites of the spring onions. Deseed the pepper and cut into 1cm dice. Slice the fish into 2cm strips, then toss with the spring onion, pepper and 1 tablespoon of oil.
- Return the pan you used for your tacos to a high heat and cook the fish mixture for around 4 minutes, or until the fish is cooked through and lightly golden.
- Divide the yoghurt, fish and veg between your warm tacos. Serve with the dressed red cabbage, that killer salsa and lime wedges for squeezing over, then devour!
See details
FISH TACOS WITH FRESH SALSA RECIPE - FOOD NETWORK
From foodnetwork.com
Reviews 5
Total Time 30 minutes
Calories 534 per serving
Reviews 5
Total Time 30 minutes
Calories 534 per serving
- Fill the tortillas with the fish, lettuce and salsa. Serve the tacos with lime wedges.
See details
MANGO SALSA RECIPE | ALLRECIPES
Delicious! I served this with shredded beef tacos and it added an interesting twist. I would love to try it with fish tacos. I doubled the recipe because I had company and I was worried that it still …
From allrecipes.com
From allrecipes.com
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TAQUERIA STYLE TACOS - CARNE ASADA RECIPE | ALLRECIPES
This is a great recipe for authentic Mexican taqueria style carne asada tacos (beef tacos). These are served on the soft corn tortillas, unlike the American version of tacos.
From allrecipes.com
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MANGO SALSA RECIPE | ALLRECIPES
Delicious! I served this with shredded beef tacos and it added an interesting twist. I would love to try it with fish tacos. I doubled the recipe because I had company and I was worried that it still …
From allrecipes.com
From allrecipes.com
See details
TAQUERIA STYLE TACOS - CARNE ASADA RECIPE | ALLRECIPES
This is a great recipe for authentic Mexican taqueria style carne asada tacos (beef tacos). These are served on the soft corn tortillas, unlike the American version of tacos.
From allrecipes.com
From allrecipes.com
See details
MANGO SALSA RECIPE | ALLRECIPES
Delicious! I served this with shredded beef tacos and it added an interesting twist. I would love to try it with fish tacos. I doubled the recipe because I had company and I was worried that it still …
From allrecipes.com
From allrecipes.com
See details
TAQUERIA STYLE TACOS - CARNE ASADA RECIPE | ALLRECIPES
This is a great recipe for authentic Mexican taqueria style carne asada tacos (beef tacos). These are served on the soft corn tortillas, unlike the American version of tacos.
From allrecipes.com
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See details