Spicy Chicken Tacos
The recipe Spicy Chicken Tacos could satisfy your Mexican craving in approximately 35 minutes. Watching your figure? This gluten free and dairy free recipe has 299 calories, 29g of protein, and 7g of fat per serving. For $1.71 per serving, you get a main course that serves 4. 430 people were glad they tried this recipe. A mixture of canolan oil, garlic, fresh cilantro, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Eating Well. With a spoonacular score of 89%, this dish is tremendous. If you like this recipe, take a look at these similar recipes: Pineapple Dak Bulgogi Tacos (Korean Spicy Pineapple BBQ Chicken Tacos), Soft Tacos With Spicy Chicken, and Korean Spicy BBQ Chicken Tacos.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 15 minutes
Ingredients:
2 teaspoons canola oil, divided
8 corn tortillas
1/4 cup chopped fresh cilantro
3 large cloves garlic, minced
1 large green bell pepper, seeded and sliced
1 tablespoon ground cumin
1 jalapeño pepper, seeded and minced
1 large onion, sliced
1/2 cup prepared hot salsa, plus more for garnish
1/4 teaspoon salt, or to taste
Sliced scallions, chopped fresh tomatoes and reduced-fat sour cream, for garnish
1 pound boneless, skinless chicken breasts, trimmed of fat and cut into thin strips
Equipment:
aluminum foil
oven
frying pan
bowl
Cooking instruction summary:
Preheat oven to 300F. Wrap tortillas in foil and bake until heated through, 10 to 15 minutes.Meanwhile, season chicken with salt. Heat 1 teaspoon oil in a large heavy skillet over high heat until very hot. Add chicken and cook, stirring until browned on all sides, about 6 minutes. Transfer to a bowl.Reduce heat to medium and add the remaining 1 teaspoon oil to skillet. Add onion and cook, stirring, until they start to brown around the edges, 3 to 5 minutes. Add bell pepper, garlic, jalapeo and cumin. Cook, stirring, until peppers are bright green but still crisp, 2 to 3 minutes more.Stir in salsa and reserved chicken. Cook, stirring, until chicken is heated through, about 2 minutes. Remove from heat and stir in cilantro. Spoon into warmed tortillas and garnish with scallions, tomatoes and sour cream.
Step by step:
1. Preheat oven to 300F. Wrap tortillas in foil and bake until heated through, 10 to 15 minutes.Meanwhile, season chicken with salt.
2. Heat 1 teaspoon oil in a large heavy skillet over high heat until very hot.
3. Add chicken and cook, stirring until browned on all sides, about 6 minutes.
4. Transfer to a bowl.Reduce heat to medium and add the remaining 1 teaspoon oil to skillet.
5. Add onion and cook, stirring, until they start to brown around the edges, 3 to 5 minutes.
6. Add bell pepper, garlic, jalapeo and cumin. Cook, stirring, until peppers are bright green but still crisp, 2 to 3 minutes more.Stir in salsa and reserved chicken. Cook, stirring, until chicken is heated through, about 2 minutes.
7. Remove from heat and stir in cilantro. Spoon into warmed tortillas and garnish with scallions, tomatoes and sour cream.
Nutrition Information:
covered percent of daily need
