Tasty Chicken Tacos Recipes

SPICY 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 the oregano, cumin, chipotle, and garlic. Toast for 1 minute.
• Add in the crushed tomatoes and chicken and stir until the chicken is evenly coated and the mixture is 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 avocado slices, and serve.
• Enjoy!

SHREDDED CHICKEN TACOS RECIPE BY TASTY

Steps:

• Place chicken breasts inside the Instant Pot.
• Add the chili powder, ground cumin, pepper, and garlic and toss until the chicken is coated on both sides. Add the salsa.
• Seal the lid in place until you hear the beep. Tip: Closing the lid can be tricky. Have the pressure knob at 11 o'clock and turn right.
• Press "Poultry" and set time to 13 minutes. Set pressure knob to "Sealing".
• Steam will release and the screen will say "On" before it starts counting down.
• Once the timer goes off, carefully turn the pressure knob to "Venting". Let all of the stream release before opening the lid.
• Shred the chicken with two forks.
• Serve with tortillas, pico de gallo, guacamole, sour cream, or other desired toppings.
• Enjoy!

SLOW COOKER SHREDDED CHICKEN TACOS RECIPE BY TASTY

Steps:

• In your slow cooker, mix the salsa, lime juice, taco seasoning, and cilantro.
• Salt and pepper the chicken to taste, then mix into the sauce. Cover and cook on high for four hours or low for seven to eight hours.
• Remove the chicken, shred with two forks, and return to the slow cooker and stir.
• Freeze leftovers in an airtight bag for up to six months!
• Enjoy!

SLOW-COOKER CHICKEN TACOS RECIPE BY TASTY

Steps:

• In a small bowl, combine the cumin, oregano, paprika, chili powder, pepper, and salt and stir to combine. Set aside.
• Place the onion, corn, tomatoes, jalapeño, garlic, and lime juice in a large slow cooker.
• Place the chicken thighs on top of the veggies and season with half of the taco seasoning. Turn the chicken over and season with the remaining taco seasoning before mixing the chicken and veggies together so that everything is well combined.
• Cook on the high setting for 3 hours or the low setting for 6 hours, until the chicken is cooked through.
• Remove the chicken and slice into small diced pieces, then place them back in the slow cooker. Give the chicken and veggies a good mix and replace the lid.
• Cook the chicken mixture for another 10 minutes so the flavors can marry.
• Using tongs or a slotted spoon, place the chicken taco mixture on corn tortillas and top with your choice of toppings.
• Enjoy!

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!

TASTY CHICKEN TACOS

Steps:

• In a large sauce pan, combine first 9 ingredients and bring to a boil. Cover chicken and reduce heat to simmering. Simmer approximately 20 minutes or until liquid is absorbed. Remove from heat and squeeze in the juice of 1/2 lime.
• Heat tortillas and keep warm in foil.
• Put two tablespoons of the chicken mixture and one tablespoon of grated cheese in each tortilla.
• Serve with option of lettuce, tomato, sour cream or guacamole and extra salsa as desired.

CHICKEN KATSU TACOS RECIPE BY TASTY

Steps:

• Make the chicken: Fill a heavy-bottomed, high-sided skillet with about ½ inch (1 ¼ cm) of vegetable oil. Heat over medium heat until the oil reaches 350°F (180°C).
• Place the chicken thighs on a cutting board and cover with plastic wrap. Pound the chicken with the flat side of a meat tenderizer until all of the thighs are between ¼ in (6 ml) and ⅓ inch (8 ml) thick.
• On the cutting board, season the flattened chicken on both sides with the salt.
• Add the panko, eggs, and flour to 3 separate shallow bowls.
• Coat each piece of chicken in the flour, shaking off any excess, then in the egg, then in the panko. Gently press the panko into the chicken to ensure a thick, even coating.
• Working in batches, carefully fry the chicken in the hot oil for about 2 minutes per side, until golden brown and cooked through. Set on paper towels to drain and immediately season lightly with salt.
• Make the tonkatsu sauce: In a small bowl, mix together the ketchup, sugar, and Worcestershire sauce. Set aside.
• Make the cabbage slaw: In a medium bowl, toss the cabbage, mayonnaise, vinegar, and salt until well coated. Season with additional salt if needed. Set aside.
• Wrap the tortillas in a damp kitchen towel and microwave for 30 seconds.
• Slice the chicken thighs into ⅓-inch (8 ml) thick pieces. Place about half of a thigh worth of meat onto a flour tortilla. Top with about ¼ cup (25 G) of cabbage slaw, a drizzle of tonkatsu sauce, sesame seeds, scallions, and cilantro. Repeat with remaining chicken to make 8 tacos total. Serve with lime wedges alongside.
• Enjoy!