Summertime Chicken Tacos Recipes

SUMMER-FRESH CHICKEN TACOS

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.

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.

SUMMERTIME CHICKEN TACOS

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.

SUMMERTIME CHICKEN TACOS

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.

CHICKEN TACOS

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.

CHICKEN-WATERMELON TACOS

Steps:

• Heat a large cast-iron skillet over high heat. Add the tomatillos, jalapeno and red onion chunks. Cook, turning, until blistered, 5 to 6 minutes for the onion and 7 to 8 minutes for the tomatillos and jalapeno. Transfer to a cutting board; cool slightly. Chop the tomatillos and onion; seed and chop the jalapeno.
• Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the tomatillos, chopped onions and half of the jalapeno. Cook until the vegetables release their juices, then add the chicken, the juice of 1 lime and 1/2 teaspoon salt. Simmer until warmed through, about 2 minutes. Keep warm over low heat.
• Toss the watermelon, 1/2 cup cilantro, the sliced red onion, the remaining jalapeno, juice of 1 lime, 1 tablespoon olive oil and half of the cheese in a bowl. Season with 1/4 teaspoon salt and a few grinds of pepper. Warm the tortillas in a dry skillet.
• Add the remaining 1 cup cilantro to the chicken mixture. Divide among the tortillas; top with the watermelon salad, the remaining cheese and the avocado. Serve with lime wedges.

LIGHTER CHICKEN TACOS

Steps:

• Mix the oil with the cumin and paprika on a large plate. Sit the chicken on the plate and rub the spiced oil all over it. Season with pepper and a pinch of salt, then cover and set aside while you prepare the salsa.
• Heat the grill to high for 10 mins. Meanwhile, line a large baking tray with foil and lay the tomatoes (cut-side up) on it, along with the pepper and red onion. Brush the oil over the onion, and season the tomatoes and onion with pepper. Grill for 12-15 mins, turning the tomatoes and onion halfway through, until well charred. Remove (leaving the grill on) and set aside to cool - put the pepper in a bowl and cover with cling film so that it's easier to skin later.
• For the guacamole, put the avocado in a bowl and briefly mash with a fork, leaving some chunky pieces for texture. Gently mix in the lime juice, spring onions, coriander and chilli flakes. Season with pepper and a pinch of salt.
• Re-line the baking tray with foil and lay the chicken on it, plump-side up. Grill for about 10 mins until cooked - there is no need to turn it. Meanwhile, scoop out and discard as much of the seeds and juice from the tomatoes as you can (so the salsa isn't too wet), leaving the pulp and charred skin. When the pepper is cool enough to handle, peel off and discard the skin. Chop the tomatoes and onion, and dice the pepper. Combine in a bowl with the lime juice, cumin, chilli flakes, some pepper and a pinch of salt.
• When the chicken is cooked, remove from the grill, cover loosely with foil and set aside for 5 mins.
• Heat oven to 180C/160C fan/gas 4. Cut the chicken into chunky slices and spoon over the juices. When ready to serve, lay the taco shells on a baking sheet and warm through for 2-3 mins. Serve the chicken, taco shells, yogurt, lettuce, coriander and lime wedges in separate bowls, so that everyone can build their own tacos.

CHICKEN SOFT TACOS

Steps:

• Place the chicken in a 4-qt. slow cooker. In a small bowl, combine the tomato sauce, chiles, onion, chili powder, Worcestershire sauce and garlic powder; pour over chicken. Cover and cook on low until chicken is tender and juices run clear, 5-6 hours., Remove the chicken. Shred meat with two forks and return to the slow cooker; heat through. Spoon 1/2 cup chicken mixture down the center of each tortilla. Top with cheese, salsa, lettuce, tomato and sour cream if desired; roll up.