Tangent Maple Chicken Tacos Recipes

PABLITO'S CHICKEN TACOS

Steps:

• Stir sour cream, sorrel, lime juice, 1 teaspoon salt, and sugar in a bowl until well combined. Refrigerate until ready to use.
• Mix flour, masa harina, baking powder, and 2 teaspoons salt in the bowl of a stand mixer. Gradually pour butter and water into flour mixture while mixing at lowest speed; mix until a dough just starts to come together.
• Turn dough out onto a clean, flat surface and knead 3 to 4 times. Separate dough into 1 1/2 ounce balls, cover, and let rest for 1 hour.
• Press each dough ball in a tortilla press lined with parchment paper or plastic wrap; transfer each tortilla to a baking sheet.
• Lightly coat a cast-iron pan with 1/2 teaspoon vegetable oil and heat over medium-high heat. Place a tortilla in the pan and cook until lightly golden, about 1 minute per side. Repeat with remaining tortillas.
• Heat 1/4 cup vegetable oil in a skillet over high heat. Stir in chicken; cook until browned around the edges, 4 to 6 minutes. Stir in onion, kale, 1 teaspoon salt, and pepper; reduce heat to medium-high. Cook, stirring often, until kale is wilted, 3 to 5 minutes. Remove from heat.
• Spoon chicken-kale mixture into each tortilla, top with sorrel sour cream, and serve.

MINI CHICKEN TACOS RECIPE BY TASTY

Steps:

• Preheat oven to 375˚F (190˚C).
• Generously brush butter onto both sides of the tortillas.
• Using a circular cookie cutter or a mason jar lid, cut the tortillas into small circles.
• Flip a 12-cup muffin tin over and place a cut-out piece of tortilla in the space between two cups, so that they make a mini taco shape. One muffin tin will fit 17 mini tacos.
• Bake for 5-8 minutes, or until just turning golden brown and crispy. (Times and temperatures may vary based on oven.) Make sure to check on them every couple of minutes to make sure they don't burn.
• Shred a rotisserie chicken, removing all bones and skin.
• Place shredded chicken in a large pan over medium-high heat and add salsa. Stir well to combine.
• Serve along with your favorite taco toppings.
• Enjoy!

PINEAPPLE PAPRIKA CHICKEN TACOS RECIPE BY TASTY

Steps:

• In a large, nonstick skillet, heat the olive oil over medium heat.
• Toss in the onion and salt and sauté for 2 minutes.
• Add in the chili powder, paprika, and garlic. Toast for 1 minute.
• Add in the pineapple and chicken and mix so the chicken is well-coated and warmed through.
• Pour the chicken mixture into a large serving bowl.
• Toast the tortillas in the seasoned pan, about 3 minutes per side.
• Divide the mixture evenly between tortillas, top with diced red onion and cilantro, and serve.
• Enjoy!

TANGENT MAPLE CHICKEN TACOS

Steps:

• Setup 3 bowls for flour, eggs and bread crumbs/parm cheese in that specific order. Salt and pepper chicken cutlet strips
• Make yourself a thick margarita and drink about 1/2 to ensure you are in the right frame of mind
• Tune in Sonos to Earth Wind and Fire as that will also help set the mood for the cooking adventure
• OK. Now... drag chicken strips through flour, egg and crumbs in that order. Set aside on plate for cooking later.
• Pan fry bacon and set aside. Reserve bacon oil as this adds a ton of flavor to anything!
• Combine about 1/4 cup of mayo with some maple syryp and add some bacon grease. Person preference with regards to taste
• Heat olive oil over medium/high heat and start cooking chicken strips
• In separate bowl combine slaw mix, 3/4 cup mayo, maple syrup, rice vinegar, lemon juice, parsley, S+P
• Stir slaw mix with large spoon until desired consistency
• Cut Chicken strips and dice bacon into small bits and reserve in bowl
• Prepare tortillas and setup assembly line for preparation
• At this point you should be onto your second margarita. Enjoy!