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Tacos with Chicken Taco Filling

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Recipe

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Yield

8 servings

Prep

20 min

Cook

28 min

Ready

50 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
For the chicken
½ cup olive oil, extra-virgin
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10 cloves garlic
minced
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5 each yellow onion
minced
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4 pounds chicken breast halves, boneless, skin-on
diced into 1/2-inch chunks
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1 x salt and black pepper
to taste
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¼ cup all-purpose flour
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2 each serrano chiles
sliced thin
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2 tablespoons paprika
sweet
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2 tablespoons paprika
smoked
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2 tablespoons cumin seeds
toasted
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2 tablespoons oregano
dried
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4 cups chicken broth
or water
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For the tacos
2 each red onion
sliced thin
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1 each iceberg lettuce
sliced thin
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12 each radishes
sliced thin
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6 small tomatoes
diced
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1 pint sour cream, light
*
2 bunches cilantro
leaves roughly chopped
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15 ounces pinto beans
drained and rinsed, canned
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1 x corn tortillas (6-inch)
enough for 8 medium size tacos
* Camera

Ingredients

Amount Measure Ingredient Features
For the chicken:
118 ml olive oil, extra-virgin
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1E+1 cloves garlic
minced
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5 each yellow onion
minced
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1.8 kg chicken breast halves, boneless, skin-on
diced into 1/2-inch chunks
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1 x salt and black pepper
to taste
* Camera
59 ml all-purpose flour
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2 each serrano chiles
sliced thin
* Camera
3E+1 ml paprika
sweet
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3E+1 ml paprika
smoked
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3E+1 ml cumin seeds
toasted
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3E+1 ml oregano
dried
* Camera
946 ml chicken broth
or water
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For the tacos:
2 each red onion
sliced thin
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1 each iceberg lettuce
sliced thin
* Camera
12 each radishes
sliced thin
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6 small tomatoes
diced
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473 ml sour cream, light
*
2 bunches cilantro
leaves roughly chopped
* Camera
433.5 ml/g pinto beans
drained and rinsed, canned
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1 x corn tortillas (6-inch)
enough for 8 medium size tacos
* Camera

Directions

Heat a large sauté pan over medium heat and pour in enough olive oil to coat the bottom of the pan.

Add the garlic and onions and cook until soft and nicely caramelized, about 10 to 12 minutes.

In the meantime, season the chicken with salt and pepper.

Sprinkle the flour over the chicken and toss to coat.

Heat another large sauté pan over medium-high heat and add 3 tablespoons of olive oil.

Cook the chicken until it is lightly browned, about 6 to 8 minutes.

Once the onion mixture is caramelized and softened, add the serranos, paprikas, cumin, and oregano.

When the chicken is done, transfer it to the pan with the onions. Pour in the broth or water and bring to a boil.

Reduce the heat and simmer until the sauce is thick and delicious, approximately 20 minutes.

Adjust seasoning with salt and pepper.

To serve the tacos:

Put the toppings and chicken filling in bowls and allow guests to build their own tacos.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 666g (23.5 oz)
Amount per Serving
Calories 77640% from fat
 % Daily Value *
Total Fat 35g 53%
Saturated Fat 8g 38%
Trans Fat 0g
Cholesterol 193mg 64%
Sodium 871mg 36%
Total Carbohydrate 13g 13%
Dietary Fiber 7g 28%
Sugars g
Protein 153g
Vitamin A 87% Vitamin C 43%
Calcium 15% Iron 36%
* based on a 2,000 calorie diet How is this calculated?
 
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