EASY HEALTHY CHICKEN TACOS
EASY DELICIOUS CHICKEN TACOS ????
Been a minute since I've celebrated Taco Tuesday.. Threw these together in under an hour. All natural simple flavors working together to please the taste buds and fuel the body. ????????
FULL RECIPE ⬇️
INGREDIENTS
Chicken
- 1.5 lb Boneless Skinless Chicken Thighs
- 1 packet of @sietefoods Taco Seasonings
- Few tbsps of @chosenfoods Avocado Oil
- 1/2 cup fresh OJ
Salsa
- 1 medium diced red onion
- 1 cup diced cherry tomatoes
- ~1/3 cup fresh chopped cilantro
- Juice of 1/2 lime
- Salt & pepper to taste
- @sietefoods Almond Flour Tortillas
- @traderjoes Spicy Cashew Butter Dressing
DIRECTIONS
1. Prep Chicken and place in fridge for at least 20 min or as long as you want to marinate. Can do it hours before, the day before, it's up to you.
2. Prep salsa before cooking chicken and place in fridge.
3. In a large pan on medium high heat add some avocado oil. Once hot add in the chicken. Cook for 7-10 min per side or until thickest part is 165 degrees internal. Remove and lest rest for ~10 min
4. Chop up your chicken, and build your tacos.
5. ENJOY! ????????
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#explore #blogger #cooking #bhfyp #simple #wholefoods #healthy #food #easyrecipe #recipe #chicken #reels #healthyrecipe #tacos #shorts
Grilled Chicken Tacos Recipe
I'm going to show you how to make some grilled chicken tacos!
Such a quick, easy and tasty weeknight meal!
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For reference, here's the salsa and taco sauce recipes below:
Salsa:
- 3 tablespoons of diced tomato
- 2 tablespoons of diced pineapple
- 1 tablespoon of finely sliced spring onion
- 1/3rd of a red chilli finely sliced
- Pinch of coriander
- Juice of 1/2 a lime
Place all ingredients in a bowl and stir to combine.
Taco Sauce:
- 1/2 a ripe avocado
- 2 tablespoons of picked jalapenos
- 2 tablespoons of pickled jalapeno juice
- Juice of 1/2 a lime
- Pinch of salt
Place all ingredients in a blender until you get a sauce consistency.
Make sure you try this one yourself and let us know what you think!
Thanks for watching and we'll see you next time!
You can check out the drum smoker here (use code lownslowbasics to get 10% off the Oklahoma Joe's range!):
You can get all the rubs we've used in the video here:
#chickentacos #tacos #lownslowbasics
Is This The Perfect Recipe For Chicken Tacos? #shorts #recipes
Is This The Perfect Recipe For Chicken Tacos? #shorts #recipes
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Grilled Chicken Tacos #shorts
Who’s up for some tacos?
For the marinade I used:
- 2 chipotle peppers
- 1 tbsp each: adobo sauce, cumin, salt, paprika
- 1/2 tbsp chili powder
- 1/4 cup olive oil
- 1/4 cup water
- 2 tbsp garlic
- juice from 1 lime
- handful of cilantro
Blend it all together and pour over the chicken. I used boneless skinless thighs from @millerpoultry from @marianosmarket .
For the salsa:
- 1 tomatillo
- 2 roma tomatoes
- 1 jalapeño
- 1/2 white onion
- 2 tsp each: salt, cumin
- juice from 1 lime
- 1 tbsp minced garlic
- handful of cilantro
I grilled the chicken over high heat on the @biggreenegg , chopped it up and assembled with corn tortillas, salsa, cilantro and onions. Delicious ???? #reels #grillinwithdad #tacos #tasty #eeeeeats #nomnom #blessed #grill #chicken #bbq #foodie
Chicken Tacos 4 Ways
Here is what you'll need!
Pineapple Paprika Chicken Tacos
Serves 4-6
INGREDIENTS
2 cups shredded chicken
1 cup (8 ounces) crushed pineapple
1 white onion, diced
2 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon chili powder
1 ¼ teaspoon salt
1 red onion, diced, for topping
½ cup cilantro, chopped, for topping
4-6 corn tortillas
PREPARATION
1. In a large, nonstick skillet, heat the olive oil over medium heat.
2. Toss in the onion and salt and sauté for 2 minutes.
3. Add in the garlic, chili powder, and paprika and toast for 1 minute.
4. Add in the pineapple and chicken and mix so the chicken is well-coated and warmed through.
5. Pour the chicken mixture into a large serving bowl and toast the tortillas in the seasoned pan, about 3 minutes per side.
6. Divide the mixture evenly between tortillas, top with diced red onion and cilantro, and serve.
7. Enjoy!
Chicken Fajita Tacos
Serves 4-6
INGREDIENTS
2 cups shredded chicken
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 green bell pepper, thinly sliced
½ white onion, thinly sliced
1 tablespoon olive oil
1 teaspoon chili powder
½ teaspoon cumin
1 teaspoon salt
½ teaspoon black pepper
Sour cream, for topping
4-6 corn tortillas
PREPARATION
1. In a large, nonstick skillet, heat the olive oil over medium heat.
2. Toss in the onions, bell peppers, salt, chili powder, cumin, and black pepper, and sauté until the onions and peppers have softened.
3. Add in the shredded chicken and toss until everything in the pan is evenly coated and warmed through.
4. Pour the chicken mixture into a large serving bowl and toast the tortillas in the seasoned pan, about 3 minutes per side.
5. Divide the mixture evenly between tortillas, top with a drizzle of sour cream, and serve.
6. Enjoy!
Creamy Cilantro Lime Chicken Tacos
Serves 4-6
INGREDIENTS
2 cups shredded chicken
½ cup sour cream
½ lime, juiced
¼ cilantro leaves, chopped
3 cloves garlic, minced
1 tablespoon olive oil
3/4 teaspoon salt
Pico de gallo salsa, for topping
4-6 corn tortillas
PREPARATION
1. In a large, nonstick skillet, heat the olive oil over medium heat.
2. Toss in the garlic and sauté until fragrant, about 30 seconds.
3. Add the salt, shredded chicken, lime juice, and sour cream and mix until the chicken is evenly coated and the mixture has heated through.
4. Stir in the cilantro and immediately remove from heat.
5. Pour the chicken mixture into a large serving bowl and toast the tortillas in the seasoned pan, about 3 minutes per side.
6. Divide the mixture evenly between tortillas, top with pico de gallo, and serve.
7. Enjoy!
Spicy Chicken Tacos
Serves 4-6
INGREDIENTS
2 cups shredded chicken
1 ½ cups crushed tomatoes
1 white onion, diced
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon ground cumin
1 canned chipotle pepper, minced
1 teaspoon salt
4-6 corn tortillas
1-2 avocados, sliced, for topping
PREPARATION
1. In a large, nonstick skillet, heat the olive oil over medium heat.
2. Toss in the onion and salt and sauté for 2 minutes.
3. Add the garlic, oregano, cumin, and chipotle and toast for 1 minute.
4. Add in the crushed tomatoes and chicken and stir until the chicken is evenly coated and the mixture is warmed through.
5. Pour the chicken mixture into a large serving bowl and toast the tortillas in the seasoned pan, about 3 minutes per side.
6. Divide the mixture evenly between tortillas, top with avocado slices, and serve.
7. Enjoy!
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