Easiest Way to Make Yummy Chicken Tacos w/ Roasted Tomato Salsa

Chicken Tacos w/ Roasted Tomato Salsa. Place the chicken, tomatillos, onion, and jalapeño on a rimmed baking sheet. Deliciously hot and crispy, these chicken nachos are layered with lots of mildly spicy, south-of-the-border ingredients. Loaded with chunks of lime-marinated grilled chicken, black beans, gooey cheddar cheese and my easy homemade fire roasted tomato salsa, these nachos are a zesty and colorful appetizer to gather around the table with and share!

Remove from oven and shred the meat by hand, discarding any skin, bones, and cartilage. Instant Pot Salsa Chicken for Tacos and More. This salsa chicken recipe isn't just great for tacos. You can cook Chicken Tacos w/ Roasted Tomato Salsa using 16 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Chicken Tacos w/ Roasted Tomato Salsa

1. You need of boneless, skinless chicken breasts; sliced thin on bias.
2. Prepare of grape tomatoes; roasted & skinned.
3. You need of garlic.
4. You need of red bell pepper.
5. You need of green bell pepper.
6. It's of yellow onion; quartered.
7. You need of jalapeños.
8. You need of fresh thyme; minced.
9. Prepare of cilantro.
10. Prepare of crushed pepper flakes.
11. You need of ground coriander seed.
12. It's of smoked paprika.
13. Prepare of onion powder.
14. It's of garlic powder.
15. You need of ground celery seed.
16. Prepare of toasted cumin.

Try it as a filling or topping in nachos, enchiladas, tostadas, quesadillas and burritos (and burrito bowls!). This chicken filling is so easy to throw together, and it uses a few simple ingredients and requires minimal prep. Put chicken into the crock of a slow cooker. Sprinkle taco seasoning over the chicken.

Chicken Tacos w/ Roasted Tomato Salsa instructions

1. Also needed: Olive oil, 1/2 t liquid smoke, kosher salt, and black pepper..
2. Coat onion, garlic, jalapeno, and bell peppers with vegetable oil. Add a tiny pinch of salt. Broil a few minutes on each side until completely charred. Transfer to a bowl. Cover with foil or seran wrap. Let steam 5 minutes. Remove skins..
3. In a food processor combine ingredients tomatoes through cilantro with liquid smoke. Add a large pinch of salt and pepper. Pulse briefly until combined..
4. Toss chicken with enough oil to coat. Season with kosher salt, black pepper, and dried spices from coriander seed to cumin..
5. Heat a large saute pan with enough oil to cover the bottom. Add chicken. Sear a few minutes on each side. Add salsa when chicken is 90% cooked and simmer until chicken is cooked through by reaching 165° with juices running clear with no pink..
6. Variations; Lime, cayenne, ancho chile, serrano, cotija, Mexican oregano, zucchini, sofrito, beer, tequila, adobo, mojo crillo, mole, chihuahua, goat cheese, chili powder, queso fresco, crema, tomato puree, salsa, corn, guacamole, tomatillos, guajillo chile, fruit salsa, ghee, black beans, pinto beans, kidney beans, chickpeas, white beans, yellow or red bell peppers, apple cider vinegar, red wine vinegar, sherry, mint, celery, bacon, eggplant, chives, cinnamon, lemon, marjoram, poblano, chicken stock, vegetable oil, applewood seasoning, oregano, rice, over a bed of lettuce or roasted potatoes, ground chipotle pepper.

Layer diced tomatoes with habaneros, onion, celery, and carrot over the chicken, respectively; top with salsa. Pour water over the entire mixture. Cook for a few minutes, stirring occasionally, until the rice is turning opaque and light brown. In a large skillet over medium heat, heat oil. Season chicken with salt and pepper and add to skillet.