LIGHTER CHICKEN TACOS RECIPE | BBC GOOD FOOD
The same tasty Mexican dish with half the fat of standard tacos. Pile on the chicken, salsa and guacamole, and build yourself a delicious dinner
Provided by Angela Nilsen
Categories Dinner, Lunch, Main course, Supper
Total Time 1 hours
Prep Time 35 minutes
Cook Time 25 minutes
Yield 4
Number Of Ingredients 21
Steps:
- Mix the oil with the cumin and paprika on a large plate. Sit the chicken on the plate and rub the spiced oil all over it. Season with pepper and a pinch of salt, then cover and set aside while you prepare the salsa.
- Heat the grill to high for 10 mins. Meanwhile, line a large baking tray with foil and lay the tomatoes (cut-side up) on it, along with the pepper and red onion. Brush the oil over the onion, and season the tomatoes and onion with pepper. Grill for 12-15 mins, turning the tomatoes and onion halfway through, until well charred. Remove (leaving the grill on) and set aside to cool – put the pepper in a bowl and cover with cling film so that it’s easier to skin later.
- For the guacamole, put the avocado in a bowl and briefly mash with a fork, leaving some chunky pieces for texture. Gently mix in the lime juice, spring onions, coriander and chilli flakes. Season with pepper and a pinch of salt.
- Re-line the baking tray with foil and lay the chicken on it, plump-side up. Grill for about 10 mins until cooked – there is no need to turn it. Meanwhile, scoop out and discard as much of the seeds and juice from the tomatoes as you can (so the salsa isn’t too wet), leaving the pulp and charred skin. When the pepper is cool enough to handle, peel off and discard the skin. Chop the tomatoes and onion, and dice the pepper. Combine in a bowl with the lime juice, cumin, chilli flakes, some pepper and a pinch of salt.
- When the chicken is cooked, remove from the grill, cover loosely with foil and set aside for 5 mins.
- Heat oven to 180C/160C fan/gas 4. Cut the chicken into chunky slices and spoon over the juices. When ready to serve, lay the taco shells on a baking sheet and warm through for 2-3 mins. Serve the chicken, taco shells, yogurt, lettuce, coriander and lime wedges in separate bowls, so that everyone can build their own tacos.
Nutrition Facts : Calories 477 calories, FatContent 24.1 grams fat, SaturatedFatContent 5.4 grams saturated fat, CarbohydrateContent 26.2 grams carbohydrates, SugarContent 9.1 grams sugar, FiberContent 9.5 grams fiber, ProteinContent 34.1 grams protein, SodiumContent 0.6 milligram of sodium
INSTANT POT CHICKEN TACO RECIPE - KITCHN
Salsa-seasoned shredded chicken tacos topped with a cool avocado dressing is the ultimate taco dinner.
Provided by Patty Catalano
Categories Whole protein Main dish Dinner Poultry dish Meal prep components Dip
Total Time 2520S
Prep Time 900S
Cook Time 1620S
Yield 6
Number Of Ingredients 15
Steps:
- Make the tacos: Combine 1 package taco seasoning, 1 cup salsa, and 1/2 cup water in a 6-quart or larger Instant Pot or electric pressure cooker. Add 2 1/2 pounds boneless, skinless chicken breasts, turn to coat in the salsa, then arrange in an even layer.
- Lock the lid into place and make sure the valve is set to seal. Set to cook for 15 minutes on HIGH pressure. It will take 10 to 12 minutes to come up to pressure. Meanwhile, make the creamy avocado sauce.
- Make the creamy avocado sauce: Juice 1 lime until you have 2 tablespoons and place the juice in a food processor fitted with the blade attachment or a blender. Add 1 pitted and peeled avocado, 1/3 cup sour cream, and 1/2 teaspoon kosher salt. Process until smooth. Thin out with more lime juice if desired.
- When the cook time is up, let the pressure naturally release for 5 minutes. Quick release any remaining pressure. Use two forks to shred the chicken in the Instant Pot, then toss to coat in the sauce. Serve in tortillas with desired toppings.
Nutrition Facts : SaturatedFatContent 3.3 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 10.2 g, SugarContent 3.0 g, ServingSize Serves 6, ProteinContent 44.4 g, FatContent 12.5 g, Calories 336 cal, SodiumContent 740.3 mg, FiberContent 4.0 g, CholesterolContent 0 mg
CROCKPOT CHICKEN TACOS - SPEND WITH PENNIES
From spendwithpennies.com
LIME CHICKEN SOFT TACOS RECIPE | ALLRECIPES
From allrecipes.com
SHREDDED BEEF TACOS WITH LIME RECIPE | ALLRECIPES
From allrecipes.com
30 SHREDDED CHICKEN RECIPES | ALLRECIPES
From allrecipes.com
INSTANT POT SHREDDED CHICKEN - GIMME SOME OVEN
From gimmesomeoven.com
BAKED CHICKEN TACOS (HOW TO VIDEO) - THE COOKIE ROOKIE®
From thecookierookie.com