TACOS RECIPE EASY RECIPES

Name: Easy Chicken Tacos
Prep time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Tex Mex
Ingredients: 3 tbsp. extra-virgin olive oil; 4 boneless skinless chicken breasts, cut into 1" strips; Kosher salt; Freshly ground black pepper; 2 tsp. chili powder; 2 tsp. ground cumin; 1/2 tsp. garlic powder; 1/4 tsp. paprika; 1/4 tsp. cayenne; 8 corn tortillas, warmed; Sour cream; Thinly sliced red onion; Diced tomatoes; Shredded Monterey Jack; Diced avocados; Fresh cilantro; Lime wedges

EASY CHICKEN TACO RECIPE - HOW TO MAKE BEST CHICKEN TACOS

Easy Chicken Taco Recipe - How to Make Best Chicken Tacos image

Satisfy your taco cravings with these perfect Chicken Tacos.

Provided by Makinze Gore

Categories easy chicken dinner

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 17

Ingredients

3 tbsp. extra-virgin olive oil
4 boneless skinless chicken breasts, cut into 1" strips
Kosher salt
Freshly ground black pepper
2 tsp. chili powder
2 tsp. ground cumin
1/2 tsp. garlic powder
1/4 tsp. paprika
1/4 tsp. cayenne
8 corn tortillas, warmed
Sour cream
Thinly sliced red onion
Diced tomatoes
Shredded Monterey Jack
Diced avocados
Fresh cilantro
Lime wedges

Steps:

Build tacos: In tortillas, layer chicken and desired toppings. Serve with lime wedges.

TACOS DE CARNITAS RECIPE - NYT COOKING

Tacos de Carnitas Recipe - NYT Cooking image

I don’t know of a better way to turn 3 pounds of pork shoulder into dinner. Or a dinner party. Carnitas can be simply rolled into a corn tortilla, or used as the basis for something more ambitious, like tamales or empanadas. The trick here is patience, especially when the liquid is almost boiled out and the meat begins to fry a bit in its own fat.

Provided by Kim Severson

Total Time 2 hours 30 minutes

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

3 pounds pork shoulder, either butt or picnic
7 strips orange zest
5 garlic cloves, minced
1 large onion, chopped, plus finely chopped onion for garnish
1 1/4 teaspoons crushed red pepper flakes
1 cinnamon stick, preferably Mexican canela
2 bay leaves
1 1/2 teaspoons crushed dried oregano leaves, preferably Mexican
1 1/2 teaspoons kosher salt, more to taste
1/4 teaspoon ground cloves
24 small corn tortillas, warmed, for serving
Chopped cilantro for garnish
Salsa for garnish

Steps:

Trim any thick fat from surface of pork. Cut meat into 1-inch cubes, discarding any that are pure fat. Put pork in a large pot. Add enough water to cover by 2 inches, orange zest, garlic, chopped onion, red pepper flakes, cinnamon, bay leaves, oregano, 1 1/2 teaspoons salt and the cloves.
Bring to a boil, then reduce to a simmer. Skim off any scum that forms on surface. Simmer uncovered for 1 1/2 hours, until pork is very soft; add water if necessary to keep meat submerged. Season with salt, then continue to cook until water has evaporated, about 30 minutes. Cook a little longer to fry meat slightly; cook even longer if you prefer crisper meat. Stir often and add a bit of water if meat sticks or seems about to burn.
Remove bay leaves and cinnamon stick. Spoon a few tablespoons of carnitas onto each tortilla. Top each taco with cilantro, finely chopped onion and salsa. Serve.

Nutrition Facts : @context http//schema.org, Calories 408, UnsaturatedFatContent 17 grams, CarbohydrateContent 2 grams, FatContent 31 grams, FiberContent 1 gram, ProteinContent 29 grams, SaturatedFatContent 11 grams, SodiumContent 406 milligrams, SugarContent 0 grams, TransFatContent 0 grams

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