TACO SALSA RECIPE RECIPES

Name: Taco Potion #19
Prep time: 5 min
Total time: 5 min
Yield: 1/4 cup plus 2 tablespoons
Ingredients: 2 tablespoons chili powder; 1 tablespoon ground cumin; 2 teaspoons cornstarch; 2 teaspoons kosher salt; 1 1/2 teaspoons hot smoked paprika; 1 teaspoon ground coriander; 1/2 teaspoon cayenne pepper

TACO POTION #19 SEASONING : ALTON BROWN - FOOD NETWORK

Taco Potion #19 Seasoning : Alton Brown - Food Network image

Upgrade your taco night with Alton Brown's taco seasoning recipe from Food Network.

Provided by Alton Brown

Categories condiment

Total Time 5 minutes

Prep Time 5 minutes

Yield 1/4 cup plus 2 tablespoons

Number Of Ingredients 7

Ingredients

2 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons cornstarch
2 teaspoons kosher salt
1 1/2 teaspoons hot smoked paprika
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper

Steps:

Put all of the ingredients in a small jar and shake to combine. Store in an airtight container for up to 1 month.

CHICKEN TACO SALAD RECIPE | REE DRUMMOND | FOOD NETWORK

Chicken Taco Salad Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories main-dish

Total Time 16 minutes

Cook Time 16 minutes

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

2 boneless, skinless chicken breasts
2 tablespoons taco seasoning (store-bought or your own mix)
1/4 cup vegetable oil
2 tablespoons butter
3/4 cup ranch dressing (bottled is fine)
1/4 cup salsa (as spicy as you'd like)
3 tablespoons finely minced fresh cilantro
2 ears corn, shucked
1 large head or 2 regular heads green leaf lettuce, shredded thin
3 Roma tomatoes, diced
1/2 cup grated pepper-jack cheese
2 avocados, diced
3 green onions, sliced
1/2 cup fresh cilantro leaves
Tortilla chips of your choice (flavored or not), crushed slightly, for topping salad

Steps:

For the chicken: Generously sprinkle both sides of the breasts with the taco seasoning. Heat the oil and butter in a large skillet over medium-high heat. Cook the chicken on both sides until deep golden brown on the outside and done in the middle (or to an internal temperature of 165 degrees F), about 4 minutes per side. Set aside to cool for 5 minutes.
For the dressing: While the chicken is cooking, pour the ranch dressing into a bowl. Add the salsa and cilantro and stir to combine.
For the salad: Next, place the ears of corn in the skillet you used to cook the chicken and roll them around so that the flavorful oil/butter mixture coats the corn. Grill on a grill pan or cook in a separate skillet until the corn is still crisp but has color on the outside. Slice off the kernels with a sharp knife and set aside. Dice the chicken into cubes.
On a platter, layer the shredded lettuce, diced chicken, tomatoes, cheese, corn, avocados, green onions, cilantro and crushed chips. Drizzle the dressing all over the top, saving some to serve on the side if you'd like. Serve the salad in individual bowls.

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