Chicken Tacos 4 Ways

From the creator

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

Published 2016-09-29 · Watch on YouTube ↗
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