SHREDDED CHICKEN WITH SALSA RECIPES
SHREDDED CHICKEN SALSA TACOS RECIPE | ALLRECIPES
These shredded chicken tacos are easy to make, and everyone loves them! Top them with shredded cheese, avocados, lettuce, sour cream, and diced onion, or any of your favorite taco toppings.
Provided by Linny Poutre
Categories Main Dishes Taco Recipes
Total Time 1 hours 5 minutes
Prep Time 15 minutes
Cook Time 35 minutes
Yield 8 servings
Number Of Ingredients 9
Steps:
- Place chicken breasts in a large pot, cover with water, and bring to a boil over medium-high heat. Cover the pot, reduce heat to medium, and simmer until cooked through and no longer pink in the centers, about 10 minutes. Transfer chicken to a plate and let cool for 15 minutes. Discard cooking water.
- Shred cooled chicken with your fingers or 2 forks.
- Heat oil in a large skillet over medium heat. Add shredded chicken, 2/3 of the salsa, corn, onion, garlic, jalapeno pepper, and cilantro; bring to a simmer. Cook until heated through, about 15 minutes. Spoon into tortillas and top with remaining salsa.
Nutrition Facts : Calories 306 calories, CarbohydrateContent 31.2 g, CholesterolContent 58.5 mg, FatContent 7.6 g, FiberContent 2.4 g, ProteinContent 27.1 g, SaturatedFatContent 1.8 g, SodiumContent 495.7 mg, SugarContent 1.5 g
SHREDDED CHICKEN TACOS WITH MANGO SALSA RECIPE | COOKING LIGHT
Look for crema, the Mexican version of sour cream, in Mexican markets or the international aisle of most supermarkets. You could also thin sour cream with 1/2 teaspoon lime juice to make it at home. Fast, zingy Mexican flavors run bold in these quick shredded chicken tacos. Don't be fooled by the fruity salsa. The jalapeño packs a real punch of heat. It's easy to cut back though. We call for a tablespoon, so reduce it if you don't like the spicy salsa to leave your tongue tingling. Removing all the seeds before you mince the pepper will help reduce the kick, too.
Provided by Maureen Callahan
Total Time 35 minutes
Yield Serves 4 (serving size: 2 tacos)
Number Of Ingredients 11
Steps:
- Place chicken in a skillet, and cover with water; bring to a boil over medium-high heat. Boil 1 minute. Remove pan from heat; cover and let stand 15 minutes or until chicken is done. Remove chicken from pan; cool slightly. Tear chicken into strips. Combine 2 tablespoons juice, oil, and 1/4 teaspoon salt in a bowl. Add chicken; toss to coat. Combine mango, tomato, cilantro, and jalapeño in a small bowl. Stir in remaining 1 tablespoon juice and remaining 1/4 teaspoon salt. Heat tortillas over medium-high heat directly on the eye of a burner or in a skillet for about 15 seconds on each side or until lightly charred. Top tortillas evenly with chicken mixture, coleslaw, and mango mixture. Top each taco with about 1 teaspoon crema.
Nutrition Facts : Calories 284, CarbohydrateContent 30 g, CholesterolContent 61 mg, FatContent 9.1 g, FiberContent 4 g, ProteinContent 22 g, SaturatedFatContent 2.1 g, SodiumContent 415 mg
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