Category: 2. Chicken Tacos

Ingredients

• 1 cup chicken broth
• 3 tablespoons taco seasoning mix
• 1 pound skinless, boneless chicken breasts

Directions

1. Gather all ingredients.Dotdash Meredith Food Studios
2. Combine chicken broth and taco seasoning mix in a bowl.
3. Place chicken in a slow cooker. Pour chicken broth mixture over chicken.Dotdash Meredith Food Studios
4. Cook on Low for 6 to 8 hours. Shred chicken.

Ingredients 

• 6 flatbread or 4 large tortillas
• 8 ounces light cream cheese
• ½ cup plain Greek yogurt
• 3 tablespoons taco seasoning or homemade
• 4 green onions finely chopped
• 1 cup shredded cheddar cheese about 4oz
• ½ cup bell pepper red, green, and/or yellow
• 1 cup corn kernels thawed
• 2 cups cooked shredded chicken
• 1 tablespoon chopped fresh cilantro

Instructions 

• Using a hand mixer, combine the cream cheese, yogurt and taco seasoning until smooth.
• Add the green onion, cheddar cheese, peppers (remember to reserve a bit for garnish if desired), corn and chicken. Continue to mix until well combined.
• Divide the filling equally over the flatbreads or tortillas and spread evenly leaving a 1″ border at the edges.
• Gently roll each flatbread, jelly roll style. Wrap each roll in plastic wrap and refrigerate at least 2 hours.
• Once chilled, cut each roll into 3/4-inch slices. Garnish with cilantro and reserved peppers.

Ingredients  

• 4 boneless skinless chicken breasts
• 1 cup salsa
• 1 cup canned diced tomatoes with chilies drained or 1 can Rotel, 10 ounces
• 1 ounce taco seasoning or 2 Tablespoons homemade taco seasoning
• ½ onion diced

Instructions 

• Combine salsa, canned tomatoes, and taco seasoning.
• Place onions & chicken in the slow cooker and top with tomato mixture.
• Cook on low 7-8 hours or high 3-4 hours.
• Remove chicken from slow cooker and shred. Return to slow cooker and stir in juices.
• Serve in taco shells, on salads, pizzas or in bowls over rice!

Ingredients

• 1 ½ pounds (680 grams) chicken breasts skinless boneless
• 2 teaspoons (2 teaspoons) vegetable oil
• ½ (½) yellow onion minced
• 2 cloves (2 cloves) garlic minced
• 1 teaspoon (1 teaspoon) ground cumin
• 1 teaspoon (1 teaspoon) dried oregano
• 1 teaspoon (1 teaspoon) chili powder
• 1 teaspoon (1 teaspoon) salt
• ½ cup (130 grams) salsa

Instructions

• Poach chicken. Place chicken in a saucepan, and cover with water. Bring to a boil, then reduce the heat to simmer for 10-12 minutes or until the internal temperature of the chicken reaches 165°F/74°C. I use the kitchen thermometer to check as overcooked chicken will be dry.
• Transfer the chicken to a cutting board or bowl, and shred it with 2 forks.
• In a skillet, heat oil and sauté the onion until it’s soft and translucent (3 minutes).
• Add the garlic, and sauté for 30 seconds. Add cumin, oregano, chili powder, and salt. Cook for 1 more minute.
• Add salsa, and just mix it in (if necessary, you can add a splash of water) and let it warm up.
• Add the chicken, and mix it in with the sauce. Simmer for 2-3 minutes.
• Serve in warmed up tortillas or taco shells with your favorite toppings.

Ingredients

Chicken Tacos

• 1 lb. boneless skinless chicken thighs
• 1/2 tablespoon soy sauce
• 1/2 tablespoon avocado oil
• 1 clove garlic, grated (or 1 tsp of garlic paste, or 1/2 teaspoon garlic powder)
• 2–3 tablespoons taco seasoning (I use Siete brand)

Avocado Aji Verde

• 1/2 avocado
• 1/2 cup mayo
• 3–ounce chunk of cotjia cheese
• 1 big handful of cilantro stems and leaves (roughly 1/2 cup)
• 1 clove garlic
• juice of 1–2 limes (2 tablespoons)
• 2 tablespoons water (more as needed)

Extras

Ingredients

Chicken Tacos

• 1 lb. boneless skinless chicken thighs
• 1/2 tablespoon soy sauce
• 1/2 tablespoon avocado oil
• 1 clove garlic, grated (or 1 tsp of garlic paste, or 1/2 teaspoon garlic powder)
• 2–3 tablespoons taco seasoning (I use Siete brand)

Avocado Aji Verde

• 1/2 avocado
• 1/2 cup mayo
• 3–ounce chunk of cotjia cheese
• 1 big handful of cilantro stems and leaves (roughly 1/2 cup)
• 1 clove garlic
• juice of 1–2 limes (2 tablespoons)
• 2 tablespoons water (more as needed)

Extras

• Tortillas
• Limes, cilantro, and onion

Ingredients

• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• ½ teaspoon garlic powder
• Kosher salt and freshly ground black pepper, to taste
• 1 ½ pounds boneless skinless chicken thighs
• 1 tablespoon canola oil
• 12 mini flour tortillas, warmed
• 1 cup pico de gallo, homemade or store-bought
• 1 avocado, halved, peeled, seeded and diced
• ½ cup chopped fresh cilantro leaves
• 1 lime, cut into wedges

Equipment

• Cast Iron Skillet

Instructions

• 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 cast iron 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.