Easy Chicken Tacos Recipe

Our friend Keri's Easy Southwest Chicken Street Tacos is loaded with flavor! The grated Fajita chicken is topped with lime, corn and black beans Salsa, with a spoon of Crema's avocado on top. Taco lovers rejoice! You'll love today's Easy Southwest Chicken Street Tacos recipe that our friend Keri is sweet enough to share with us recently. 

Keri is married to an equivalent Glenn Glenn of the sweet-popular & spicy Slow Cooker chili recipe. Keri and Glenn are busy parents of the four wonderful! Children in order that they are both Pro at putting easy, delicious food on the table for his or her families. 

Easy Recipe Chicken Tacos
Easy Recipe Chicken Tacos

Keri Easy Southwest Chicken Street Tacos is filled with fantastic, fresh flavors that the entire family loves. Next, you'll mix fantastic Salsa made with corn, black beans, fresh Cilantro, chopped jalapeno peppers, and freshly squeezed juice. We also make avocado cream, sharp Crema.


Mashed avocado is mixed with Greek yogurt, mayonnaise, juice, Cilantro, slightly of sugar, and garlic. This street taco is really quite satisfying and fills their own! But since you do not eat them as a taco street-feel liberal to serve them with a number of your favorite Mexican side dishes or other seasonings.

Easy Recipe Chicken Tacos

Ingredients:
Fajita Chicken:

  • 3 pounds boneless skinless chicken breasts and thighs (we did half breasts, half thighs)
  • 4 tablespoons fajita seasoning divided, see here or use packaged mix
  • ½ large red onion, coarsely cut
  • 1 14.5 ounce can chicken stock

Salsa:

  • 2 teaspoons canola oil
  • 2 ears corn (2 cups removed from cobs)
  • 1 teaspoon granulated sugar
  • ½ teaspoon kosher salt
  • 1 15-ounce can black beans, rinsed
  • ½ cup fresh cilantro leaves, chopped
  • ½ cup jalapenos minced, about 4 medium peppers
  • ½ cup fresh lime juice

Avocado Crema:

  • 2 ripe avocados

Juice from one lime:

  • 1 ¼ cups Greek whole milk yogurt
  • ¼ cup mayonnaise
  • 1 ½ teaspoons granulated sugar
  • ¼ cup cilantro
  • 2 teaspoons minced garlic
  • 1 teaspoon kosher salt
  • 12 six-inch flour tortillas (or corn if you prefer)

Instructions:

  1. Place chicken, 2 tablespoons fajita seasoning and onions in a zip lock back and marinate in the refrigerator six hours or overnight.
  2. Make salsa by removing the corn from the cob and sautéing the corn in the oil, sugar and salt for three minutes over medium heat. Pour into a large bowl with all other salsa ingredients (black beans, cilantro, jalapenos and lime juice). Stir the mixture and refrigerate until needed.
  3. Make the crema by placing all ingredients into a blender and puree until smooth (avocados removed from seed and skin, lime juice, yogurt, mayonnaise, sugar, cilantro, garlic and salt). Pour into a container and refrigerate until needed.
  4. After the meat marinates, preheat oven to 350 degrees F * and place contents of chicken bag into a medium heavy pot or Dutch oven and add two more tablespoons of fajita mix along with the can of chicken stock. Partially cover and cook 90 minutes. Remove from the oven and with a strainer or spider, remove solids to a large bowl or platter and shred chicken with two forks. Pour a little liquid in with the meat and serve with the flour tortillas, salsa and crema

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