Food recipes
Chicken Tacos
Chicken Tacos
Who doesn't like chicken tacos topped with avocado, tomatoes, and a few drops of hot sauce? Kids never turn down tacos, making them a favorite weeknight supper. It's easy to roast the chicken, but if you prefer, grill it in a grill pan.
Total time: 30 minutes
Ingredients:
Taco Seasoning:
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon sea salt
1 teaspoon ground black pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon dried oregano
¼ teaspoon paprika
¼ teaspoon crushed red-pepper flakes (optional)
Tacos:
4 boneless, skinless chicken breast halves, pounded to an even thickness
2 tablespoons Taco Seasoning
¼ cup lime juice
1 cup shredded romaine lettuce
½ cup chopped tomatoes
2 scallions, thinly sliced
1 avocado, pitted, peeled, and chopped
8 soft corn tortillas (6" diameter), warmed
Hot sauce (optional)
Directions:
Preheat the oven to 350°F.
To make the taco seasoning: In a small bowl, whisk together the chili powder, cumin, sea salt, black pepper, garlic powder, onion powder, oregano, paprika, and red-pepper flakes (if using) until combined. You can also put all of the ingredients in a jar, cover it, and shake it until they are combined. Store in an airtight container for up to 6 months.
To make the tacos: In a resealable plastic bag, combine the chicken and taco seasoning. Shake the sealed bag to coat the chicken with the seasoning.
In a baking dish large enough to hold the chicken in a single layer, pour the lime juice. Arrange the chicken in the dish and bake for 15 to 20 minutes, or until a thermometer inserted in the center registers 165°F and the juices run clear.
Let the chicken rest for 5 minutes before slicing into bite-size pieces. Divide the lettuce, tomatoes, scallions, avocado, and chicken among the tortillas. Serve with hot sauce on the side, if desired.
Makes 4 servings
Who doesn't like chicken tacos topped with avocado, tomatoes, and a few drops of hot sauce? Kids never turn down tacos, making them a favorite weeknight supper. It's easy to roast the chicken, but if you prefer, grill it in a grill pan.
Total time: 30 minutes
Ingredients:
Taco Seasoning:
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon sea salt
1 teaspoon ground black pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon dried oregano
¼ teaspoon paprika
¼ teaspoon crushed red-pepper flakes (optional)
Tacos:
4 boneless, skinless chicken breast halves, pounded to an even thickness
2 tablespoons Taco Seasoning
¼ cup lime juice
1 cup shredded romaine lettuce
½ cup chopped tomatoes
2 scallions, thinly sliced
1 avocado, pitted, peeled, and chopped
8 soft corn tortillas (6" diameter), warmed
Hot sauce (optional)
Directions:
Preheat the oven to 350°F.
To make the taco seasoning: In a small bowl, whisk together the chili powder, cumin, sea salt, black pepper, garlic powder, onion powder, oregano, paprika, and red-pepper flakes (if using) until combined. You can also put all of the ingredients in a jar, cover it, and shake it until they are combined. Store in an airtight container for up to 6 months.
To make the tacos: In a resealable plastic bag, combine the chicken and taco seasoning. Shake the sealed bag to coat the chicken with the seasoning.
In a baking dish large enough to hold the chicken in a single layer, pour the lime juice. Arrange the chicken in the dish and bake for 15 to 20 minutes, or until a thermometer inserted in the center registers 165°F and the juices run clear.
Let the chicken rest for 5 minutes before slicing into bite-size pieces. Divide the lettuce, tomatoes, scallions, avocado, and chicken among the tortillas. Serve with hot sauce on the side, if desired.
Makes 4 servings
Printed from https://recipe.bluelayer.org/recipe/74409/chicken-tacos