Chicken tacos are one of my favorite things to make for dinner, even when entertaining. They are versatile, can be indulging or healthy, and spicy or sweet. There are so many options and with so many ingredients to choose from there are flavors for everyone. I’ve been sampling recipes from cookbooks, blogs, websites and magazines for about a year now and I’m ready to share some of my favorites with you! Let me know which one you would like to try in the comments!
Lets’ start with that delicious one pictured above that I found on Half Baked Harvest- Made With Love; One of my favorite blogs and this recipe is everything. Here is the link so you can check out her tips and see the fantastic photos of these tacos in the making. http://www.halfbakedharvest.com/bbq-margarita-chicken-tostadas-sweet-jalapeno-margarita-salsa/
The recipe is here but clink the link to read her lovely post:
BBQ Margarita Chicken Tostadas with Sweet Jalapeno Margarita Salsa
- BBQ Margarita Chicken
- 1 pound boneless skinless chicken breast
- 1 tablespoon olive oil
- 1 cup of your favorite
- 2 tablespoons tequila (optional)
- 2 teaspoons lime zest
- 2 teaspoons orange zest
- 1 lime, juiced
- 1 clove garlic, minced or grated
- 1 jalapeño, seeded + finely chopped
- 1 teaspoon cumin
- 1/2 teaspoon salt + pepper
- Sweet Jalapeno Margarita Salsa
- 1 (14.5 ounce) can fire roasted diced tomatoes, drained
- 3/4 cup mango, finely diced (pineapple, peaches, nectarines or really any other fruit would also work)
- 2 jalapeños, seeded + finely chopped (use 1 for less heat)
- 2 green onions, chopped
- 1/2 cup fresh cilantro, chopped
- 1 teaspoon lime zest
- 1 teaspoon orange zest
- 1 lime, juiced
- 2 tablespoons tequila (optional)
- good pinch of salt
- For serving
- 4-8 corn tortillas
- canola oil
- 1 batch
- 1 avocado, mashed with a pinch of salt, pepper and chopped cilantro + lime juice
- 1/4 cup fresh cilantro
- greek yogurt or sour cream
- queso fresco or cotija cheese, crumbed
Heat a skillet over medium heat. Add canola oil, about 1/4 teaspoon at a time, add one tortilla and cook for about 30-60 seconds per side, until just golden and bubbly. Remove and let drain on a paper towel. Set aside until ready to use.
Preheat your grill to medium high heat.
In a medium bowl mix together the, tequila, lime zest, orange zest, lime juice, garlic, jalapeño, cumin, salt and pepper.
In another medium size bowl combine the chicken, olive oil and 1/4 cup of the BBQ Margarita sauce. Toss well. When the grill is hot, grill the chicken for 6 to 7 minutes per side or until cooked through. Remove from the grill and allow to rest five minutes. After five minutes shred the chicken and toss with 1/2 cup of the BBQ Sauce. Keep warm.
While the chicken is grilling toss together the salsa. In a medium bowl combine the diced tomatoes, diced mango, jalapeños, green onions, cilantro. lime zest, orange zest, lime juice, tequila and salt. If desired you can add the salsa to a blender and pulse until your desired consistency is reached. I leave mine chunky.
To serve, grab a crispy corn tortilla and spread the avocado over the bottom. Now add the shredded chicken. Drizzle with a little BBQ sauce and top with, greek yogurt, salsa, cheese and cilantro…fiesta time!
There of ingredients in this recipe, which usually turns me off BUT this is a great recipes for a small gathering or an outside family dinner. hat sweet and spicy salsa, those crunchy tostadas! LOVED THESE. Oh, and see that little BLUE link in the last line about Mexican Fries? Click that link! You won’t regret it!
The next gem of a taco comes from The Pioneer Woman. Everyone knows I love her so why not throw one of her family’s recipes in the mix! Once again, awesome photography makes clicking the link worth it! http://thepioneerwoman.com/cooking/my-brothers-chicken-tacos/ Recipe below:
My Brother’s Chicken Tacos
- 8 Servings
- 16 whole Corn Tortillas (small Size)
- 4 whole Boneless, Skinless Chicken Breasts, Cut Into Pieces
- Salt, Cumin, Chili Powder To Taste (or Use Taco Seasoning)
- 2 Tablespoons Canola Oil
- 2 cans (4 Ounce) Diced Green Chilies
- 1-1/2 cup Finely Grated Cheese (cheddar Or Cheddar/jack Mix)
- Sour Cream
- Hot Sauce (Chulula Or Other Brand)
- 2 cups Thinly Sliced Romaine Lettuce (or Any Lettuce)
- 4 whole Roma Tomatoes, Diced
- Canola Oil, For Frying Tacos
*Be careful frying with hot oil!*
Season diced chicken liberally. Heat 2 tablespoons oil in large skillet over medium-high heat. Add the chicken and cook for a couple of minutes. Dump in the diced green chilies. Stir and cook until chicken is totally done inside. Turn off heat and set aside.
Have all other ingredients—grated cheese, sliced lettuce, diced tomato, sour cream, and hot sauce—ready.
Also have a plate ready, as well as a stack of five or six paper towels to hold in your hand.
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. As you lay it in the oil, use the tongs to hold the top side down for a few seconds to form it in place. Once it stays put, repeat with two other tacos. Turn tacos after 30 to 45 seconds, or when each side gets light golden brown (not too brown.)
One at a time, remove tacos from the pan with tongs, holding sideways as you remove them to allow oil to drip out of the sides. Place the taco in the stack of paper towels. Fold the sides and corners around the taco to tightly hold it, then give it three or four shakes to remove excess oil. Remove it from the paper towels and place on a plate. Repeat with other tacos in the pan.
As you continue frying the other tacos, have someone carefully place some grated cheese inside the tops of the tacos (gently pry them open just enough to place the cheese in). Then just let them sit until ready to serve—the cheese will melt as it sits in the warm taco.
To serve, garnish in this order: a smear of sour cream, dashes of hot sauce, shredded lettuce, diced tomato. You’ll need to slightly open up the tops of the tacos to get all the garnishes in there.
Tacos will be hot for a minute or two after frying, so don’t rush into eating! They’ll stay nice and warm for a little while after frying.