Here is one of my healthy healing recipes I make with 8 things to boost your health up and to be energized. No pesticides or junk. The main ingrediant is hei…
Question by Sonia: Looking for a chicken taco recipe?
Please share a recipe that you have TRIED.
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Answer by Satan666
i’m belemic, i barely eat anything anyway. sorry
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Good vid Dave. Again I’m the first to see it. Very impressive. Better than those lame food shows on PBS. Dig the clothes-especially the scarf. Reminds me of Brian Jones.
Again keep up the good work as you’re doing a service to humankind. You’ll need a booomerang to go with the digeridoo.
Happy New Year,
Chris (aka Matt)
Wild West Sizzlin’ Chicken Tacos
Old El Paso® Prize-Winning Recipe Munch and crunch a stand-up chicken taco for lunch. It’s full of bacon, cheese and beans.
2 cups cooked chicken strips
1/2 teaspoon ground cumin
1/2 teaspoon paprika
4 Old El Paso® Stand ‘N Stuff™ taco shells (from 4.7-oz box)
1 medium red bell pepper, cut into thin strips
1 cup barbecue baked beans (from 16-oz can)
1 cup shredded Monterey Jack cheese (4 oz)
4 slices bacon, crisply cooked, crumbled
1. Heat oven to 400°F. In small bowl, toss chicken strips with cumin and paprika to coat. In 8-inch square (2-quart) glass baking dish, stand taco shells side by side.
2. Fill each shell evenly with seasoned chicken. Divide pepper strips evenly over chicken. Top each with 1/4 cup baked beans and 1/4 cup cheese. Sprinkle with bacon.
3. Bake 8 minutes or until thoroughly heated and cheese is melted. Garnish with grape tomato if desired.
Ingredients:
*Chicken boneless breasts or your choice.
* 1 teaspoon Cumin
* 3 tablespoons Chili powder
* 2 Garlic cloves or 1 teaspoon garlic powder
* 1 medium Onion
* 2 medium Bell peppers
* 3 tablespoons cooking oil your choice
* 1 Canned whole tomatoes or chopped
* 2 cups chicken broth
* Salt to taste
* 12 hard taco shells, or (12 Soft tortillas)
Instructions for Chicken taco Recipe:
In four quart pan add chicken breasts. Salt, cover with water, bring to boil, loosely cover. Cook over medium low heat for 1 hour, drain, saving broth. Set chicken aside to cool.
When cooled, take and cut in strips 1/4 by 1 inch would be great. In same pot add oil, sauté` onion, bell peppers, sliced then quarter. Cooking over low heat till lightly sautéed. Add chicken cooking 3 or 4 more minutes.
In blender add can tomatoes, chili powder, garlic, cumin, oregano Pour mixture in pan along with 2 cups of broth. Bring to boil, cover and simmer over medium heat about 15 or 20 minutes, salt to taste.
For Soft Chicken Taco recipe: Heat oil in skillet. Cook corn tortillas, one at a time, in hot oil until soft, about 10 to 15 seconds; drain.
Spoon 2 Tablespoons of the chicken taco meat in center of each tortilla.Fold tortilla over meat; or roll up like an enchilada.
Garnish with tomato, lettuce, and cheese. Topped with sour cream and guacamole would be great. Rice and refried beans would complete the plate serving Salsa on the side.
Use 1 to 1 1/4 lb. of boneless skinless chicken breast , cut in strips or cubes , season with taco season mix and cook in lightly greased frying pan until done . Drain fat , use two 16 oz jars of salsa and pour in frying pan with chicken, let simmer for 5 – 7 minutes . Serve with shredded lettuce , sour cream , Taco season shredded cheese and refried beans in your taco shell .
Chicken Tacos
INGREDIENTS:
1 pound skinless, boneless chicken breast halves, cut into bite size pieces
1 cup lemonade
2 tablespoons olive oil
1 tablespoon lime juice
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 bay leaf
1 (12 ounce) package corn tortillas
1 head lettuce, shredded
2 large tomatoes, chopped
1 (8 ounce) package shredded sharp Cheddar cheese
1 (8 ounce) jar salsa
1 (8 ounce) container sour cream
DIRECTIONS:
In a large skillet over medium heat, combine chicken, lemonade, olive oil, lime juice, and Worcestershire sauce. Season with garlic powder, onion powder, and bay leaf. Simmer until chicken is no longer pink, and juices run clear, 15 to 20 minutes.
Meanwhile, warm the tortillas in the oven or microwave until soft. When chicken is fully cooked, transfer to serving bowl. Place lettuce, tomatoes, cheese, salsa, and sour cream in serving dishes. Each person can create their own wrap, using their preferred ingredients.
Lime Chicken Soft Tacos
INGREDIENTS:
1 1/2 pounds skinless, boneless chicken breast meat – cubed
1/8 cup red wine vinegar
1/2 lime, juiced
1 teaspoon white sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 green onions, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
10 (6 inch) flour tortillas
1 tomato, diced
1/4 cup shredded lettuce
1/4 cup shredded Monterey Jack cheese
1/4 cup salsa
DIRECTIONS:
Saute chicken in a medium saucepan over medium high heat for about 20 minutes. Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano. Simmer for an extra 10 minutes.
Heat an iron skillet over medium heat. Place a tortilla in the pan, warm, and turn over to heat the other side. Repeat with remaining tortillas. Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa.