Hot 'N Spicy Chicken Soft Tacos
Yield
6 servingsPrep
20 minCook
30 minReady
2 hrsTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
chicken breasts
|
|
| 1 | each |
onions
|
|
| 2 | tablespoons |
red chile powder
|
* |
| 1 | teaspoon |
curry powder
|
|
| ½ | teaspoon |
cumin
|
|
| 1 | teaspoon |
lemon pepper
|
*
|
| ¾ | cup |
water
|
|
| 2 | tablespoons |
olive oil
|
|
| 1 | tablespoon |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
chicken breasts
|
|
| 1 | each |
onions
|
|
| 3E+1 | ml |
red chile powder
|
* |
| 5 | ml |
curry powder
|
|
| 2.5 | ml |
cumin
|
|
| 5 | ml |
lemon pepper
|
*
|
| 177 | ml |
water
|
|
| 3E+1 | ml |
olive oil
|
|
| 15 | ml |
vegetable oil
|
|
Directions
In glass or stainless steel bowl combine all ingredients except olive oil and vegetable oil.
Mix thoroughly to spread spices over chicken, water should be completely absorbed, refrigerate for 1 hour.
After refrigeration add Olive oil, and stir until chicken is well coated with oil, spice aromas will be noticeably lighter.
Heat Vegetable oil in non-stick pan, and add mixture, frying on medium heat.
Cover until water has separated from chicken, and is boiling.
Leave uncovered, on low heat, to simmer until almost all water has evaporated.
Total cook time is less than ten minutes, do not overcook.
Place prepared mixture in center of flour tortillas, add cheese and other fillings as desired (suggestions above).
