Chipotle Chicken Tacos With Radish Salad Recipes
CHIPOTLE CHICKEN TACOS WITH RADISH SALAD
Smoky, spicy chipotles in adobo add a pleasant bit of spice to these chicken tacos, while a crunchy radish salad will add a bright, textural element.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 10
Steps:
- Stir together chipotles with cumin and salt. Add chicken and toss to coat. In another bowl, toss together sliced radishes and scallion greens. Dress with olive oil and lime juice; season. Grill chicken, then slice and serve on tortillas, topped with avocado and radish salad. Garnish with radish greens.
CHICKEN TACOS WITH CHIPOTLE
For good tacos, you need fresh, hot tortillas and a zesty filling. Canned chipotle chiles will do the trick with their smoky heat; it's an easy way to get flavor fast. Look for small cans with "chipotle chiles in adobo" on the label. And Mexican groceries generally have better-quality tortillas than the ones you find in supermarkets; it's worth seeking those out and heating them gently over steam, or by toasting them in a dry cast-iron pan. You can also use this recipe with precooked chicken, which makes this already quite simple recipe as easy as falling out of bed.
Provided by David Tanis
Categories tacos, main course
Time 1h
Yield 4 servings
Number Of Ingredients 25
Steps:
- Put chicken thighs in a saucepan and cover with 3 cups water. Add scallions, bay leaf, thyme, peppercorns, allspice, cloves and 1/2 teaspoon kosher salt. Simmer for 30 minutes, then remove chicken and cool. Shred chicken with your fingers, discarding chicken skin and bone. Strain broth and reserve. You should have about 2 cups shredded chicken.
- Put olive oil in a skillet over medium heat. Add diced yellow onion, season with salt and cook until softened and a bit browned, about 5 minutes. Add garlic and cumin and cook for 1 minute more. Add chopped chipotle chile and adobo sauce and stir to combine. Add shredded chicken, salt lightly and stir to coat. Add chicken broth and simmer for 2 or 3 minutes, until sauce has thickened somewhat. Keep warm.
- Heat the tortillas over steam or by your favorite method, keeping them soft and pliable.
- Build the tacos quickly: Put a spoonful of the saucy chicken in the center of each tortilla. Top with a teaspoon of chopped white onion, a few slivers of serrano chile, some radish and avocado slices, a teaspoon of queso fresco and a teaspoon of crème fraîche. Add a few cilantro springs and a small pinch of oregano. Serve immediately with lime wedges on the side.
CHIPOTLE CHICKEN SALAD TACOS
Make and share this Chipotle Chicken Salad Tacos recipe from Food.com.
Provided by Kirstin in the Couv
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- The Filling: In a large bowl, whisk together the vinegar, olive oil and chipotles.
- Season generously with salt, usually about a generous 1/4 teaspoon.
- Add the cabbage, carrot, onion, cilantro and chicken.
- Toss everything together and let stand for 15 minutes.
- Taste and season with additional salt if necessary.
- Finishing The Dish: Scoop the filling into a wide shallow serving bowl, dot with the cubed avocado and dust generously with the cheese.
- Serve with warm tortillas.
Nutrition Facts : Calories 521.7, Fat 32.4, SaturatedFat 5.1, Cholesterol 39.4, Sodium 91.8, Carbohydrate 42, Fiber 9.4, Sugar 3.8, Protein 18.9
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