Beckys Chicken Tacos Recipes

BECKY'S CHICKEN TACOS

Steps:

• Put chicken in a large dutch oven or pot.
• Add sliced onion, quartered garlic, peppercorns, and jalepeno.
• Add enough cups of water to cover by about 1 inch.
• Bring to a boil, then let simmer for 45 minutes.
• Take chicken out and set aside.
• Strain cooking liquid, saving water, but throwing away aromatics.
• Shred chicken.
• Put oil in saucepan and saute onion and garlic for a few minutes.
• Add shredded chicken, salsa, cilantro, and chicken broth to cover. Cook down an hour and a half until most liquid is gone.
• Season with salt if needed.

EASY CHICKEN TACOS

Steps:

• In a small bowl, combine chili powder, cumin, paprika, oregano, garlic powder, 1 teaspoon salt and 1/2 teaspoon pepper. Season chicken with chili powder mixture. Heat canola oil in a large skillet over medium high heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side. Let cool before dicing into bite-size pieces. Serve chicken in tortillas, topped with pico de gallo, avocado, cilantro and lime.

QUICK AND EASY CHICKEN TACOS

Steps:

• In a large skillet, saute green onion in oil over medium heat (5 minutes) or until tender.
• Stir in chicken, salsa, green chilies and salt (if using) and cook for 10 minutes and bring to a simmer.
• Prepare taco shells according to package directions (we heat them in the microwave for about one minute).
• To serve: either place taco shells, chicken taco meat and garnishes in seperate bowls and let everyone make own tacos or place two tablespoons chicken taco meat in taco shell and top with shredded cheese and garnish with optional garnishes as desired.