Chicken Tacos

Chicken Tacos
Summary

I chose chicken thighs for this taco filling, as the spicy chile sauce pairs better with it than chicken breasts. Feel free to use chicken breasts if you prefer. The difference in the method between the Basic Beef Tacos and these Chicken Tacos is that the chicken will marinate in the spice mixture. Chicken is blander in taste than beef, and it benefits greatly from a nice soak in a lime juice-laced spice blend. You can also prepare just the chicken filling (leave out the tortillas) and serve it with a few vegetables on the side for a nice lean, but definitely tasty, meal.

  • Prep time
    20 min
  • Cook time
    1 hr 30 min
  • Servings
    8 Servings
  • Serving size
    1 taco
Nutrition Facts

Nutrition Facts

8 Servings

  • Serving Size
    1 taco
  • Amount per serving Calories 210

  • Total Fat 7g
    • Saturated Fat 2g
    • Trans Fat 0g
  • Cholesterol 55mg
  • Sodium 220mg
  • Total Carbohydrate 23g
    • Dietary Fiber 4g
    • Total Sugars 6g
  • Protein 15g
  • Potassium 510mg
  • Phosphorus 270mg
Ingredients

Ingredients

  • fresh tomatoes (cored and quartered)
    3 lbs
  • Anaheim chilies (stemmed and seeded)
    2
  • large onion (quartered)
    1
  • garlic
    1 clove
  • apple cider vinegar
    1 1/4 cups
  • sugar
    2 tbsp
  • kosher salt
    1/2 tsp
  • ground cinnamon
    1/4 tsp
  • ground cloves
    1/4 tsp
  • ground ginger
    1/4 tsp
  • chicken thighs (boneless, skinless, cut into thin strips)
    1 lbs
  • hot or mild chili powder
    1 1/2
  • fresh oregano leaves (dried)
    1/2 tsp
  • paprika
    1/2 tsp
  • ground cumin
    1/4 tsp
  • freshly ground black pepper
    1/4 tsp
  • Juice of 1 lime
    1
  • olive oil
    1 tbsp
  • large onion (thinly sliced)
    1
  • garlic (minced)
    2 clove
  • small corn tortillas
    8
  • romaine lettuce (shredded )
    1 cups
  • cheddar cheese (shredded, reduced-fat)
    1/2 cups
  • medium tomatoes (cored and diced)
    3
  • commercial salsa
    1/2 cups
Directions

Directions

  1. Add the tomatoes, chilies, onion, and garlic to a blender and puree. Add the puree to a saucepan and add in the remaining chile sauce ingredients. Bring to a boil. Lower the heat and simmer for 1 hour until thick.

  2. In a bowl, add the chicken. Combine the ingredients for the seasoning mix and add to the chicken. Mix well, cover, and refrigerate for 1 hour.

  3. Heat the oil in a large skillet over medium-high heat. Add the chicken and sauté for about 6-8 minutes until the chicken is cooked through. Remove the chicken with a slotted spoon, plate, and set aside.

  4. Add the onions to the pan and sauté on medium heat for about 10 minutes until soft. Add the garlic and sauté for 1 minute. Add the chicken back to the skillet and add 2/3 cup of chili sauce to the pan. Simmer the chicken for 10 minutes.

  5. While the chicken simmers, add a corn tortilla to an ungreased skillet and cook over medium high heat for 30 seconds per side. Keep warm.

  6. Spoon the chicken mixture into a warmed corn tortilla. Top with your choice of garnishes.

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