chicken tacos
I love tacos, any kind, any time. This recipe came to me, thru Ree Drummond's cookbook "Food from my Frontier" page #162. They are so good, and I had enough for 2 days. I did change the procedure the second day and browned them on a flat grill, which is a lot easier. I hope you all enjoy them and I recommend that you purchase her book, as she has some very good recipes in there.
prep time
25 Min
cook time
10 Min
method
Stove Top
yield
8-10 serving(s)
Ingredients
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 1 1/2 pounds boneless, skinless, chicken breasts, diced
- 8 ounces canned chopped green chili, or fresh chopped
- 16 - corn tortillas
- 1 1/2 cups grated cheese
- - sour cream
- - hot sauce
- 2 cups chopped romaine lettuce
- 4 - roma tomatoes, seeded and diced
How To Make chicken tacos
-
Step 1Mix the first 3 spices together and set aside.
-
Step 2Heat 1 tbls. of oil to medium heat and add the chopped chicken and green chile. Saute till chicken has lost its color.
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Step 3sprinkle spices over chicken and continue cooking until chicken is done. set aside.
-
Step 4In a separate skillet, heat cup of oil till hot. Spoon about 1/4 cup of the chicken into the middle of the tortilla. fold in half and add to the hot oil. fry till crisp on one side, turn carefully and brown the other side.
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Step 5drain well and add cheese, lettuce. Serve with a good chile sauce of your choosing. I finished mine with some parmesan cheese cause my husband likes that. I made some pico de gallo to serve with the tacos.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Beef
Category:
Tacos & Burritos
Tag:
#Quick & Easy
Ingredient:
Chicken
Diet:
Diabetic
Diet:
Low Fat
Diet:
Dairy Free
Diet:
Low Carb
Culture:
American
Method:
Stove Top
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