Quick N' Tasty Chicken Tacos
photo by Peter J
- Ready In:
- 15mins
- Ingredients:
- 18
- Yields:
-
4 tacos
- Serves:
- 2-4
ingredients
- 1 1⁄2 cups shredded cooked chicken (rotisserie chicken is very tasty in this)
- 1 tablespoon fresh lemon juice
- 1⁄2 teaspoon chili powder
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon oregano
-
Pineapple-Tomato Salsa
- 1⁄2 cup pineapple, diced
- 1⁄2 cup cherry tomatoes or 1/2 cup grape tomatoes, chopped
- 1⁄3 cup seedless cucumber, minced
- 1⁄3 cup minced red onion
- 3 tablespoons chopped cilantro or 3 tablespoons parsley
- 1 1⁄2 tablespoons minced jalapeno peppers
- 1 1⁄2 tablespoons lemon juice
- 1 dash salt
- 1 dash hot sauce
-
Also needed
- 4 taco shells
- julienned lettuce
- grated cheddar cheese or monterey jack cheese
- sour cream
directions
- Combine the chicken, lemon juice, chili powder, cumin and oregano in a small bowl.
- Make sure the spices mix into all the chicken. Cover and place in refrigerator until ready to assemble your tacos.
- Make Pineapple-Jalapeño Salsa: Combine all the salsa ingredients in a bowl.
- Note: I cut the cherry tomatoes in half and give them a gentle squeeze to get rid of excess juice and seeds, then chop them up.
- Assemble Tacos: Fill the taco shells with chicken and salsa. Top with your favourite taco fixings.
- Lean over plate. Take a big bite. Doesn't that taste good?
Questions & Replies
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Reviews
-
We really enjoyed these tacos. I especially LOVED the salsa mixture, which I thought was perfect. The seasoning for the chicken is very nice. Perhaps a touch of salt would be nice. Next time I might heat up the chicken mixture (personal preference). Thank you for the quick and fun recipe. I will definitely be making that salsa again and again!
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The chicken mixture for the filling was different than my usual and I liked the flavor very much. I used leftover grilled chicken breasts, making it easy to put together. The pineapple salsa added a flavorful addition to these tacos, and would be good as a side with grilled pork chops too. I must admit, however, that I cut down the amount of jalapeno a bit, due to family preference. (My husband prefers burritos, so he put his mixture on warmed flour tortillas while I used tac shells. Both were rated 5*)
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.