![]() ![]() We have so many favorite recipes that we like to serve with this shredded chicken taco recipe, but here are some of our favorites: Our favorite fried Chicken Taco toppings include shredded lettuce, diced tomatoes, extra cheese, and green onion slices. Other possibilities include cumin, chili powder, garlic powder, paprika, or cayenne pepper. My mom likes to make them with just shredded chicken, salt, pepper, oregano, and cheese. Change up the flavor of these tacos, by adding different spices and cheeses. ![]() They taste great and are also perfect for serving as an appetizer at parties.įlavors variations. When they are rolled, we call them Flautas. Roll these tacos instead of making them in a taco shape. Add the cheese before filling the soft flour tortillas. For soft Chicken Tacos with this same chicken mixture, heat up the chicken, salt and pepper, and green chiles in the microwave. Rocking the filled tortilla back and forth in the oil to help it take its shape. Any extra can be frozen for another meal. Shred with a fork and the chicken will be ready to use in the tacos.Allow it to naturally release for about 5 minutes then quickly release the valve and remove the lid. Set “Pressure Cook” to HIGH and set the timer for 10 minutes (12 minutes if the chicken is frozen). Add 2-3 pounds of chicken to the pot, sprinkle on your seasonings of choice, and top with 1 cup of chicken broth (or water).Cook chicken from a thawed or frozen state in just minutes. I love my crock pot, but sometimes I need something quicker. Another idea is to purchase a rotisserie chicken and shred it. Cook up a boneless skinless chicken breast or use boneless skinless chicken thighs. ![]() There are a few factors that create rubbery chicken including overcooking, undercooking, not enough moisture, and poor chicken quality (“white striping” which are white fatty strips that run parallel to the muscle fibers).Ĭhicken. We like to use Kroger brand corn tortillas which don’t crack easily and don’t require flash frying first. If your corn tortillas are cracking easily, flash fry them in the oil for a second or two on each side, then fill and re-fry. Add any toppings such as shredded lettuce and tomatoes and/or extra cheese. Lay it on a plate lined with a paper towel to help drain the oil. Rock back and forth when the oil is ready until the taco can lay down without opening up.ĮNJOY! Take the taco out when both sides are cooked. Add some chicken to the middle of your corn tortilla. Add vegetable oil to your pan and turn to LOW/MEDIUM heat. Prep the chicken by adding Shredded Chicken, green chiles, cheese, salt, and pepper to a bowl. Making these easy Chicken Tacos is beyond simple.įILLING. They taste just like the Chicken Tacos found at your local Mexican Restaurants – crunchy and delicious! How to make chicken tacos These are the BEST Chicken Tacos, loved by the entire family. Then I just pull out a bag in the morning, let it thaw throughout the day, and have it ready to cook in time for dinner. I like to cook all my Shredded Chicken in advance, divide it, and put it into freezer bags. One of the main dishes we have at all of our Mexican family get-togethers is Fried Chicken Tacos.Įach of us makes it a little differently, but it’s something we always have and expect when we are having Mexican food at a Luna event, along with our famous Empanadas and Enchiladas.įortunately, these shredded Chicken Tacos are easy and yummy! But, who are we kidding?! All tacos are our favorite! restaurant-style Chicken Tacos It’s definitely our #1 taco recipe, followed closely by Steak Tacos and Pork Tacos. They are easy to make, perfectly crunchy, and SO delicious!Ĭhicken Tacos have become one of our go-to Mexican recipes. Make your own restaurant-style shredded Chicken Tacos at home. ![]()
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