How to Make Tasty Chicken Tacos

Chicken Tacos. The chicken itself was flavorful but in the tacos it didn't stand out as much due to the other fillings. This recipe is tasty but needs a little kick to make it stand out more. I didn't use the bay leaves & added more lime juice.

Dice into small pieces and serve with pico, avocado + lime! Place taco seasoning in a large resealable plastic bag; add chicken, in batches, and shake to coat. Shredded chicken for tacos made simple thanks to the Instant Pot ®. You can cook Chicken Tacos using 10 ingredients and 6 steps. Here is how you cook it.

Ingredients of Chicken Tacos

1. You need of chicken breasts; bite sized pieces cut on bias.
2. It's of "Spicy Cilantro Brine" ( see my recipes).
3. Prepare of "Mexican Dry Rub" (see my recipes).
4. Prepare of jalapeños; seeded, julienne.
5. You need of garlic; minced.
6. You need of small red onion; julienne.
7. It's of yellow bell pepper; julienne.
8. Prepare of Peach-Mango salsa.
9. Prepare of large pinch of kosher salt.
10. It's of olive oil; as needed.

Add your favorite toppings like shredded lettuce, shredded cheese, chopped tomato, chopped onion, cilantro, sour cream, jalapeno, and guacamole. Take on Taco Tuesday with this chicken taco recipe. Add your favorite toppings, like salsa, sour cream, tomatoes, or cheese and use McCormick® Chicken Taco Seasoning Mix for flavor with your choice of tortillas or shells for a tasty Mexican delight. In a large skillet over medium heat, heat oil.

Chicken Tacos step by step

1. Soak chicken pieces in cilantro brine for 4 hours. Rinse. Pat dry. Toss chicken and veggies (except garlic) with enough oil to coat in a large mixing bowl. Season with dry rub and salt..
2. Heat a large saute pan with enough oil to cover the bottom. Add chicken and veggies to pan..
3. When chicken and veggies are nearly cooked through, add garlic..
4. When garlic is caramelized, add salsa..
5. Cook for 1 minute to heat salsa through. Serve..
6. Variations; Coconut extract, Sriracha, pineapple, mango, tequila, vinegar, corn, sofrito, shallots, habanero, celery, bacon, oregano, zucchini, other salsa, flavored oil, roasted garlic or bell peppers, tomato, tomatillos, beer, thyme, epazote, dried onion soup mix, beef, pork, shrimp, honey, agave, soy,.

Season chicken with salt and pepper and add to skillet. Add tomato sauce mixture and bring to a boil. To fry the tacos, heat a couple of inches of canola oil in a heavy skillet over medium-high. Place some chicken in the middle of a tortilla, then fold tortilla in half. Clamp the tortilla shut with a pair of heat-proof metal tongs, then carefully lay the taco---one side down---in the oil.