SPICY CHICKEN TACOS
Steps:
- In a large skillet brown chicken pieces, onion, pepper, garlic, and olive oil over medium heat until chicken is cooked through.
- Add tomato paste, chili powder, cumin, smoked paprika or chipotle, salt, pepper, cayenne, and lime juice. I sometimes will add 1/4 cup of water or chicken broth to make it a little saucy. Serve with desired toppings.
Nutrition Facts : Calories 151 kcal, Carbohydrate 5 g, Protein 13 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 36 mg, Sodium 116 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
AUTHENTIC SPICY CHICKEN TACOS
While many North Americans think of tacos as having crisp, fried shells, authentic Mexican tacos are made with soft, fresh corn tortillas. The traditional preparation is the smart choice, as unfried corn tortillas are low in fat and made with whole grains. From MSN.
Provided by Wildflour
Categories South American
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 300°F Wrap tortillas in foil and bake until heated through, 10 to 15 minutes.
- Meanwhile, season chicken with salt. Heat 1 teaspoon oil in a large heavy skillet over high heat until very hot. Add chicken and cook, stirring until browned on all sides, about 6 minutes. Transfer to a bowl.
- Reduce heat to medium and add the remaining 1 teaspoon oil to skillet. Add onion and cook, stirring, until they start to brown around the edges, 3 to 5 minutes. Add bell pepper, garlic, jalapeño and cumin. Cook, stirring, until peppers are bright green but still crisp, 2 to 3 minutes more.
- Stir in salsa and reserved chicken. Cook, stirring, until chicken is heated through, about 2 minutes. Remove from heat and stir in cilantro. Spoon into warmed tortillas and garnish with scallions, queso fresco, tomatoes and sour cream.
SPICY CHICKEN TACOS
Steps:
- Combine the chicken, oil, sliced garlic, and Spicy Red Rub in a medium pot over medium-high heat. Cook, breaking up the chicken with a spoon and distributing the spices evenly throughout. Add half the pepperoncini. Stir in 2 cups water, the Sweet and Sour Peppers and Onions, and vinegar and season with salt and pepper. Bring the mixture to a boil, reduce the heat, and stir in the Garlic Confit Puree. Simmer until the mixture has thickened and the liquid has evaporated almost entirely.
- Divide chicken mixture among the tortillas and serve warm with the Chipotle Yogurt Sauce. Garnish with remaining pepperoncini if desired.
- Combine all of the ingredients in a jar with a tight fitting lid. Stir with a spoon to thoroughly mix. The rub will keep, tightly covered, for up to 3 months.
- In a large pot, heat the olive oil and crushed garlic over medium-high heat until the garlic is softened. Add the tomatoes and 6 cups water, give a stir, and bring to a boil. Reduce the heat and simmer, uncovered, until the sauce clings to a wooden spoon, about 1 1/2 hours.
- Stir in the basil and crush the tomatoes with the back of the spoon. Season with 1 tablespoon plus 2 teaspoons salt and 1/4 teaspoon pepper. Taste and add enough red wine vinegar to achieved your desired acidity. I like a tangier sauce, so I'm a bit heavy-handed with the vinegar. To make the sauce smooth at this point, puree in a blender. Measure out 2 cups of the tomato sauce and set aside. Reserve the remaining tomato sauce for another use.
- In a large heavy-bottomed pot over medium-high heat, combine the canola oil and peppers and saute until just softened and fragrant and the peppers begin to release a little liquid, 5 to 8 minutes. Add the onions and chopped garlic and saute just until the onions are soft; do not let them take on any color. Add the tomato paste and stir to combine. Add the white wine vinegar and white wine and cook until the liquid is reduced by half. (The larger the pan, the faster the liquid in the mixture will reduce.)
- Add 6 cups water, the reserved 2 cups tomato sauce, the honey and remaining 2 tablespoons salt and 1/2 teaspoon pepper and stir. Bring the mixture to a boil, then reduce the heat and simmer until the liquid thickens to the consistency of a salsa. The peppers and onions will keep, tightly covered, in the refrigerator for 1 week, or for up to 3 months in the freezer.
- Preheat the oven to 300 degrees F.
- Place garlic cloves, bay leaf, thyme, salt, and peppercorns in a heavy-bottomed, oven-proof pot. Pour the canola and olive oils over to cover. Cover, transfer to the oven, and bake until the garlic cloves are pale gold and tender (you should be able to smash them with the back of a spoon), about 50 minutes. Cool to room temperature.
- Using a slotted spoon, transfer the garlic cloves only to the bowl of a food processor (a mini-processor is ideal) and process until smooth. Alternatively, mash the cloves with the side of a knife. Store in a clean resealable jar.
- Combine the tzatziki and pureed peppers in a small bowl and stir until thoroughly combined. Season with salt and pepper. The sauce will keep, tightly covered, in the refrigerator for up to 2 weeks. Stir well before each use.
SPICY CHICKEN TACOS
This is an adapation of a taco recipe we found on foodnetwork.com Add more or less of the chili powder to your taste. They're not terribly hot, but they've got some spice to them. The salsa is really good-but you may want to increase the jalapeno to make the salsa spicier too.
Provided by logan
Categories Chicken Breast
Time 25m
Yield 4-5 tacos, 2 serving(s)
Number Of Ingredients 17
Steps:
- Salsa prep.
- Put the onion, jalapeno, and garlic in a food processor and finely chop.
- Add the tomatillos, avocado, and salt and pulse until chopped but still chunky.
- Transfer to a bowl and stir in the cilantro.
- heat the corn tortillas in the oven.
- Chicken.
- mix the paprika, chili powder, oregano, cumin, salt and pepper together in a baggie.
- add the chicken and toss to coat.
- heat olive oil in pan.
- add chicken and water.
- stir and cook until heated through and water has reduced.
- Assembly.
- add chicken to tortilla shell, squeeze lime wedge over chicken, add salsa to top and enjoy!
Nutrition Facts : Calories 604.4, Fat 24.5, SaturatedFat 5, Cholesterol 127.7, Sodium 1281.5, Carbohydrate 50.3, Fiber 11.9, Sugar 6, Protein 49.6
More about "authentic spicy chicken tacos recipes"
CHICKEN TACO RECIPES
From allrecipes.com
AUTHENTIC SPICY CHICKEN TACOS RECIPE RECIPES
From stevehacks.com
5/5 Servings 4-6Cuisine Indian
SPICY CHICKEN TACOS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
AUTHENTIC SPICY CHICKEN TACOS RECIPE - EASY RECIPES
From recipegoulash.cc
TOP 47 AUTHENTIC CHICKEN STREET TACOS RECIPE RECIPES
From metal.pakasak.com
SPICY CHICKEN TACO RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
AUTHENTIC SPICY CHICKEN TACOS RECIPE
From zzpru.autodiagnostic.pl
AUTHENTIC CHICKEN STREET TACOS RECIPES - FOOD HOUSE
From foodguruusa.com
AUTHENTIC CHICKEN TACOS RECIPE - [TOP 3 CHICKEN TACOS RECIPE]
From liferenu.com
AUTHENTIC SPICY CHICKEN TACOS RECIPE - THE WORLD RECIPE
From theworldrecipe.com
BEST AUTHENTIC SPICY CHICKEN TACOS RECIPES
From alicerecipes.com
AUTHENTIC SPICY CHICKEN TACOS RECIPE
From gmc.elf-jubiler.com.pl
AUTHENTIC SPICY CHICKEN TACOS RECIPE - JLVMJI.WHITEANNE.SHOP
From jlvmji.whiteanne.shop
TOP 43 AUTHENTIC MEXICAN CHICKEN TACO RECIPES
From bothwell.keystoneuniformcap.com
AUTHENTIC CROCKPOT CHICKEN TACOS (SPICY, FLAVORFUL AND SATISFYING ...
From ketopots.com
AUTHENTIC SPICY CHICKEN TACOS RECIPE - GOODSDIRECT.SHOP
From goodsdirect.shop
AUTHENTIC SPICY CHICKEN TACOS RECIPE - FOOD.COM | RECIPE | SPICY ...
From pinterest.ca
TOP 48 AUTHENTIC MEXICAN CHICKEN TACO RECIPES
From istimewa.dixiesewing.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #cuisine #preparation #healthy #main-dish #low-fat #south-american #dietary #low-saturated-fat #low-calorie #low-in-something
You'll also love