Baja Chicken Taco Recipe

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WebPlace in a Ziploc bag. In a small bowl, mix together the oil, vinegar, lime juice and zest, the achiote paste (or substitute) the garlic, …

Reviews: 4Servings: 16Cuisine: Mexican or SouthwesternCategory: Chicken1. The chicken cooks quickly. Prepare the sauce and sides first. Add the corn to the grill first; it takes the longest, about 10 to 12 minutes. After it’s on the grill for about 4 minutes, add the chicken. In the meantime, as the corn and chicken cooks, prepare the tortillas by adding them to the grill where space is available. Heat until soft and lightly charred in areas and then remove them to a clean towel folded in multiple layers (to retain the heat and keep them soft.) As the chicken rests, cut the corn off the cob.
2. If using thighs, trim. For breasts, cut in half horizontally. For both, if needed, lightly pound to an even thickness. Place in a Ziploc bag. In a small bowl, mix together the oil, vinegar, lime juice and zest, the achiote paste (or substitute) the garlic, cumin, salt, pepper, and cloves. Pour over chicken and marinate, the longer the better. A minimum of 1 hour is recommended, overnight is better and two days is optimum.
3. Prepare and remove husks and silk. Brush with oil. Add to grill, and turn often, until warmed through, slightly softened and colored in areas. Remove and sprinkle with salt and pepper. If desired, sprinkle with a little cayenne.
4. Add to the grill and grill, turning once, until softened and slightly charred in spots. Remove to clean towel. Depending on the size of grill, you may need to grill one or two at a time.

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WebPlace the chicken breasts, 1/4 C. cilantro, 2 juiced limes, 4 garlic cloves, 1/2 Tsp. cimin, 1/2 Tsp. chili powder, and salt & pepper to taste in the base of a crock pot or …

Estimated Reading Time: 3 mins

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WebThis all purpose baja chicken recipe is extremely easy to make and only requires 9 ingredients! Served with an optional creamy …

Rating: 4.8/5(10)
Calories: 213 per servingCategory: Entree1. Make cooking sauce (SEE NOTE): In a medium bowl, whisk together the chipotle peppers (with sauce), cumin, oregano, 4 cloves of garlic, ½ cup of lime juice, 2 tsp honey, salt and pepper. Pour over the chicken.
2. Add ingredients to the slow cooker: Place the onions in the bottom of a slow cooker. Arrange the chicken on top of the onions in a single layer. Pour the cooking sauce over the chicken. Pour the beer on top.
3. Cook the chicken (SEE NOTES): Cover the slow cooker with a lid. Cook on LOW for 4-6 hours, or until the chicken is tender, shreds easily and registers an internal temperature of 165 degrees F on an instant read thermometer. Alternatively, chicken can be cooked on HIGH for 2-3 hours.
4. Meanwhile, make the baja sauce: In the bowl of a food processor add the remaining clove of garlic, jalapeno and cilantro. Pulse to roughly chop, scraping down the sides of the bowl as needed. Add in the remaining 2 TBS lime juice, 1 tsp honey, fajita seasoning, mayonnaise and sour cream. Process to combine. Taste and adjust for seasoning with salt and pepper. If a thinner sauce is desired, add in a splash or two of water. Transfer to the refrigerator to allow the flavors to marry.

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WebHow to make low-carb chicken tacos This simple recipe comes together in just five steps. Let’s see how it’s done! Step 1: Heat a large grill pan over medium heat. …

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WebThese tasty low carb chicken tacos are a great alternative to your favorite Mexican dish, packing all the volume without the carbs or unnecessary calories. Author: Steph Lodge Prep Time: 15 minutes Cook …

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WebThese tacos are muy delicioso! The savory, seasoned shredded chicken is topped by fresh cilantro, lime, and queso fresco for an authentic, straight-from-the-beach …

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WebAdd the chicken, chicken broth, lime juice, salt and spices to a small/medium sauce pan. Be sure that the liquid covers the chicken. Bring to a boil and then simmer for approximately 10 minutes. Shred the …

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WebAdd the shredded chicken and toss to coat in the sauce. Remove from the heat and set aside. Meanwhile, preheat the oven to 400 F and line a baking sheet with parchment paper. Create flat circles of …

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Web1 teaspoon sazon seasoning 1 teaspoon garlic powder 1 teaspoon salt ¼ teaspoon cayenne pepper ¼ cup fresh lime juice 1 teaspoon olive oil 1 pound skinless, boneless chicken thighs canola oil …

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WebCook 5 to 7 minutes per side until chicken is done. Let rest 10 minutes. Dice tomatoes, cilantro and onion. Add to a small bowl. Dice cabbage and avocado. Slice …

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WebStep One: Cook the chicken breasts with broth in the slow cooker. Step Two: Remove cooked chicken from crockpot and place in a bowl. Save ½ cup of the …

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Web1 pound boneless, skinless chicken breast 2 tablespoons extra virgin olive oil 2 teaspoons chili powder 1/2 teaspoon garlic powder 1/2 teaspoon ground cumin salt & pepper to taste juice from 1 lime For the …

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WebInstructions. Start by heating 1 tbsp. oil in a dutch oven or deep sided skillet, then add in diced onion. Cook for 2-3 minutes over medium heat before adding in diced …

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WebHow To Make Baja Chicken Tacos Cheesecake Factory Blend the spices (chili, cumin, paprika, smoked paprika, paprika, garlic powder, salt, and pepper) in a …

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WebAssemble the tacos: jicama tortillas, sliced avocado (seasoned with kosher salt), crispy verde chicken, salsa verde (from the 2nd jar of salsa verde) and chopped …

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WebStep by step guide: how to make Chicken Tacos First, heat your grill to 400°F (200°C) and make the chili-lime marinade. Place the olive oil, spices and 2 …

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WebIn a medium-sized bowl, stir together chicken, mayonnaise, salsa, green onions, lime juice, cilantro, chili powder, salt and pepper. Step 2 Spread chicken salad mixture evenly …

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