Summertime Chicken Tacos Recipes

CHICKEN TACOS

Chicken Tacos image

Even finicky eaters love "Taco Night" because they can add toppings to suit their tastes. In this chicken taco recipe, the chicken is coated with taco seasoning and then stir-fried, so the zesty flavor really shines through.

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1 envelope taco seasoning
1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
3 tablespoons butter, divided
1/3 cup chopped onion
1/3 cup chopped green pepper
8 taco shells, warmed
Shredded lettuce and cheddar cheese
Salsa, optional

Steps:

Place taco seasoning in a large resealable plastic bag; add chicken, in batches, and shake to coat. , In a large skillet, cook and stir chicken in 2 tablespoons butter for 4-5 minutes or until no longer pink. Remove chicken and keep warm. , In the same skillet, saute the onion and green pepper in remaining butter for 2-3 minutes or until crisp-tender. Stir in chicken; spoon into taco shells. Top with lettuce and cheese. Serve with salsa if desired.

Nutrition Facts : Calories 334 calories, Fat 16g fat (7g saturated fat), Cholesterol 86mg cholesterol, Sodium 1034mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 2g fiber), Protein 25g protein.

SUMMERTIME CHICKEN TACOS

Summertime Chicken Tacos image

From Quick Cooking Magazine. Prep time does not include marinating time. Try these tempting tacos when you're looking for a change of pace from regular tacos. A mild zing from the lime juice in the marinade for the chicken comes through after grilling. I like to serve them with salsa, cheese, lettuce and tomatoes. -Susan Scott, Asheville, North Carolina

Provided by Shelby Jo

Categories Chicken

Time 20m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1/3 cup olive oil
1/4 cup lime juice
4 garlic cloves, minced
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt (optional)
1/4 teaspoon pepper
1 1/4 lbs boneless skinless chicken breast halves (4)
6 (8 inch) flour tortillas or 6 taco shells, warmed
lettuce
tomatoes
shredded cheese

Steps:

In a large resealable plastic bag or shallow glass container, combine the first eight ingredients. Add chicken and turn to coat. Seal or cover and refrigerate 8 hours or overnight, turning occasionally.
Drain and discard marinade. Grill chicken, uncovered, over medium heat for 5-7 minutes on each side or until juices run clear.
Cut into thin strips; serve in tortilla or taco shells with desired toppings.

SUMMER-FRESH CHICKEN TACOS

Summer-Fresh Chicken Tacos image

Everyone's favorite Mexican quick bite gets a spirited treatment here, with spices and jalapeño chiles jazzing up the sautéed taco filling.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 13

Ingredients

8 Old El Paso™ taco shells
2 tablespoons olive or vegetable oil
1 lb boneless skinless chicken breasts, cut into 1/4-inch cubes
1 large onion, chopped (about 1 1/4 cups)
2 cloves garlic, finely chopped
1 medium jalapeño chili, seeded, finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
2 medium tomatoes, chopped (about 1 1/2 cups)
2 cups shredded lettuce
1 cup shredded Cheddar cheese (4 oz)
1/4 cup chopped fresh cilantro

Steps:

Heat taco shells as directed on package.
Meanwhile, in 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat until hot. Cook chicken in oil about 6 minutes, stirring occasionally, until no longer pink in center. Remove chicken from skillet, and keep warm.
In same skillet, heat remaining 1 tablespoon oil until hot. Cook onion in oil about 4 minutes, stirring occasionally, until tender. Stir in garlic, jalapeño chili, cumin, chili powder and salt. Cook 1 minute, stirring constantly. Return chicken to skillet. Stir in tomatoes. Cook about 2 minutes, stirring occasionally, until hot.
To serve, place 1/4 cup shredded lettuce in each taco shell; divide chicken mixture among shells. Top with cheese and cilantro.

Nutrition Facts : Calories 460, Carbohydrate 23 g, Cholesterol 100 mg, Fat 2 1/2, Fiber 3 g, Protein 35 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 640 mg, Sugar 5 g, TransFat 2 g

SUMMERTIME CHICKEN TACOS

Summertime Chicken Tacos image

Try these tempting tacos when you're looking for a change of pace from regular tacos. A mild zing from the lime juice in the chicken taco marinade comes through after grilling. I like to serve them with salsa, cheese, lettuce and tomatoes. -Susan Scott, Asheville, North Carolina

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

1/3 cup olive oil
1/4 cup lime juice
4 garlic cloves, minced
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt, optional
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (1-1/4 pounds)
6 flour tortillas (8 inches) or taco shells, warmed
Toppings of your choice

Steps:

In a large resealable plastic bag, combine the first eight ingredients; add chicken. Seal bag and turn to coat. Refrigerate for 8 hours or overnight, turning occasionally. , Drain chicken, discarding marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, uncovered, over medium heat for 5-7 minutes on each side or until a thermometer reads 170°. Cut into thin strips; serve in tortilla or taco shells with desired toppings.

Nutrition Facts : Calories 338 calories, Fat 12g fat, Cholesterol 63mg cholesterol, Sodium 289mg sodium, Carbohydrate 28g carbohydrate, Fiber 27g protein. Diabetic Exchanges, Protein 2 starch

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