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How To make Grilled Chicken and Red Pepper Taco
1 1/2 lb Boneless, skinless chicken b
2 Red bell peppers roasted pee
2 Stalks celery, washed and sl
1 Med red onion, peeled and ch
1/2 c Cooked black beans (about 2
1/4 c Chopped cilantro leaves
1/4 c Balsamic vinegar
1/4 c Oil
1/4 c Orange juice
1/4 c Lime juice
2 Cloves garlic, peeled and mi
1 ts Ground coriander seed
1/2 ts Pepper
1/2 ts Salt
1/4 c Sour cream or non-fat yogurt
6 (8-in) flour tortillas
LIGHT A GRILL OR PREHEAT a broiler. Pound the chicken breasts to an even thickness, and grill or broil on both sides until cooked through, but not dried out, about 4 minutes on a side. It makes sense to grill the peppers at the same time. Slice, and set aside. Combine the bell peppers, celery, onion, black beans and cilantro in a mixing bowl. Combine the vinegar, oil, orange juice, lime juice, garlic, coriander, pepper. Combine with salt and sour cream or yogurt in a jar with a tight-fitting lid. Shake well, and pour the dressing over the vegetables. Marinate the vegetables for 1 hour at room temperature. Place a large skillet over medium heat, and grill the tortillas for 30 seconds on a side to soften. To serve, divide the chicken among the tortillas, placing it at the center of the tortilla. Divide the vegetables and their dressing on top of the chicken, and roll the tortilla into a cylinder. Serve immediately; the dish should be at room temperature. Serves 6. Note: The chicken breasts, vegetable mixture and dressing can all be prepared a day in advance. Do not marinate the vegetables for more than 1 hour. Cover with aluminum foil to reheat. Reheat the chicken in a 300F
oven for 15 minutes.
How To make Grilled Chicken and Red Pepper Taco's Videos
Tacos with grilled ground chicken and bell peppers #youtubeshorts #tacotuesday #budgetmeals
Soft Chicken Tacos Recipe
Get the Recipe:
Bring taco night back to the house with this healthy meal. Serve with Pico de Gallo or Tomatillo Salsa for added Mexican flavor. Forty percent of WOW's cafeteria sales come from its healthful Mexican station, where tacos and burritos are assembled to order. Learning to prepare this recipe teaches students grilling techniques, as well as knowledge about Mexican spices and basic salsas. Thigh meat makes these tacos especially moist, but you can use breast meat instead. Serve with Pico de Gallo or Tomatillo Salsa.
Yield: 4 servings (serving size: 3 tacos)
Preparation
Prepare grill.
Combine first 4 ingredients in a small bowl; rub spice mixture over chicken.
Place chicken on grill rack coated with cooking spray; grill 10 minutes on each side or until done. Let stand 5 minutes; chop.
Heat tortillas according to package directions. Divide chicken evenly among tortillas; top each tortilla with 2 tablespoons cabbage and 1 teaspoon cheese. Serve with sour cream, if desired.
Nutritional Information
Calories:
329 (34% from fat)
Fat:
12.5g (sat 3.5g,mono 3.5g,poly 2.9g)
Protein:
27.4g
Carbohydrate:
29.4g
Fiber:
3.9g
Cholesterol:
86mg
Iron:
1.5mg
Sodium:
466mg
Calcium:
109mg
Elisa Bosley, Cooking Light, SEPTEMBER 2006
Pull apart chicken tacos ????
The BEST Pulled Chicken Tacos EVER | Chicken Taco Recipe
Pulled Chicken Tacos | The BEST Tacos EVER | Chicken Taco Recipe
Pulled Chicken Tacos With a simple spice rub, the chicken is cooked so quickly on the stovetop.
An easy chicken taco recipe made with chicken breast, plus a simple onion & cilantro topping. This is our all-time favorite chicken taco recipe.
1 tablespoon onion powder
1 tablespoon garlic powder
1/2 tablespoon adobo seasoning
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon dried parsley
1/2 teaspoon cumin
1/2 teaspoon seasoning salt
1/2 teaspoon ground black pepper
4 ounce diced tomatoes
1/2 green & orange bell peppers diced
6 Guajillo peppers
1/2 yellow onion
1 cup chicken broth
Topping
cilantro
red onion
mozzarella cheese
#tacotuesday
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Lense 50 mm
Neewer camera field monitor
Microphone: Rode Wireless Go
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PO BOX 223063
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EASY Chicken Taco Recipe! How To Make Chicken Tacos
I love corn flour for this recipe, but if you're more of a corn tortilla person, feel free to sub those in instead.
Ingredients
3 chickens breast
2 tbsps. olive oil
1 tbsp. onion powder
1 tbsp. garlic powder
1 tsp salt
1 tsp pepper
1 tsp chili
1/2 tbsp. paprika
1 tsp. cumin
1 tsp oregano
1 tbsp. chipotle in adobo sauce
cilantro
chopped red onion
flour tortillas
8 oz. mozzarella
If you like this video and would like to see more don't forget to like, share, and subscribe and hit the bell for a notification of the latest video.
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Clicking this link to become a member of Island Vibe Cooking.
Check Out My Husband's Cooking Channel
Check Out My Amazon Store
Check out my Haitian Creole channel!
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Personal Instagram page @rose_demesier
Follow us on IG @IslandVibeCooking
Like our Facebook Page @IslandVibeCooking
====================================================================
Production Tech:
Canon EOS M50
Lense 50 mm
Neewer camera field monitor
Microphone: Rode Wireless Go
For business inquiries:
Email: islandcookinginfo@gmail.com
Send me stuff..
Island Vibe Cooking
PO BOX 223063
West Palm Beach FL 33422-3063
DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission.
This chicken is so delicious, I practically cook it every day! An easy and delicious recipe!
ingredients:
3 chicken breasts
salt
Black pepper
1 spoonful of mayonnaise
1 teaspoon of mustard and I will mix it well
150 grams of grated mozzarella cheese
1 handful of green scent
3 cloves of garlic cut into very small pieces
mozzarella cheese to taste