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Name: Chicken Tacos
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: Mexican
Ingredients: 1/2 bn Cilantro leaves only; 1 Recipe Achiote Citrus; 1 1/2 lb Chicken legs and thighs; 2 Avocados peeled and sliced; 1 Recipe Salsa Fresca see *; 24 sm Corn Tortillas see * Note (or use store-bought)

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INGREDIENTS

1/2 bn Cilantro ; leaves only
1 Recipe Achiote Citrus
1 1/2 lb Chicken legs and thighs
2 Avocados ; peeled and sliced
1 Recipe Salsa Fresca ; see *
24 sm Corn Tortillas ; see * Note (or use store-bought)

INSTRUCTIONS

* Note: See the ?Achiote Citrus Marinade?, ?Corn Tortillas?, and ?Salsa Fresca? recipes which are included in this collection. Rub the marinade all over the chicken pieces. Place in a bowl, cover and refrigerate at least 1 hour or as long as overnight. Preheat the oven to 350 degrees. Lift the chicken pieces from the marinade and transfer to a roasting pan. Roast for about 40 minutes, or until the meat easily pulls away from the bone. Set the chicken aside to cool and pour the cooking juices from the pan into a bowl or cup. Refrigerate the juices so that the fat rises to the top. When the chicken is cool, remove and discard the skin, if desired, and bones and cut or shred the meat into bite-sized pieces. Refrigerate the chicken if you do not plan to use it right away. When you are ready to make the tacos, skim off and discard the fat which has risen from the cooking juices, and use the brown cooking liquid which remains to reheat the chicken in a low oven. Dip a Corn Tortilla in some water and shake off the excess. Toast one at a time in a nonstick pan over medium heat for about 1 minute on each side. Wrap in a towel to keep warm while you dip and heat the remaining tortillas. For each taco, stack 2 tortillas. Divide the warm chicken and place on top. Top with Salsa Fresca, sliced avocado, and chopped cilantro. This recipe yields 12 tacos. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6172 broadcast 02-10-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-20-1997 Recipe by: Susan Feniger and Mary Sue Milliken

NOTES

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Chicken Tacos

1/2 bn Cilantro leaves only
1 Recipe Achiote Citrus
1 1/2 lb Chicken legs and thighs
2 Avocados peeled and sliced
1 Recipe Salsa Fresca see *
24 sm Corn Tortillas see * Note (or use store-bought)

* Note: See the ?Achiote Citrus Marinade?, ?Corn Tortillas?, and  ?Salsa Fresca? recipes which are included in this collection.    Rub the marinade all over the chicken pieces. Place in a bowl, cover  and refrigerate at least 1 hour or as long as overnight. Preheat the  oven to 350 degrees. Lift the chicken pieces from the marinade and  transfer to a roasting pan. Roast for about 40 minutes, or until the  meat easily pulls away from the bone. Set the chicken aside to cool  and pour the cooking juices from the pan into a bowl or cup.  Refrigerate the juices so that the fat rises to the top. When the  chicken is cool, remove and discard the skin, if desired, and bones  and cut or shred the meat into bite-sized pieces. Refrigerate the  chicken if you do not plan to use it right away. When you are ready  to make the tacos, skim off and discard the fat which has risen from  the cooking juices, and use the brown cooking liquid which remains to  reheat the chicken in a low oven. Dip a Corn Tortilla in some water  and shake off the excess. Toast one at a time in a nonstick pan over  medium heat for about 1 minute on each side. Wrap in a towel to keep  warm while you dip and heat the remaining tortillas. For each taco,  stack 2 tortillas. Divide the warm chicken and place on top. Top with  Salsa Fresca, sliced avocado, and chopped cilantro. This recipe  yields 12 tacos.    Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue  Milliken From the TV FOOD NETWORK - (Show # TH-6172 broadcast  02-10-1997) Downloaded from their Web-Site - http://www.foodtv.com    Formatted for MasterCook by MR MAD, aka Joe Comiskey -  jpmd44a@prodigy.com    02-20-1997    Recipe by: Susan Feniger and Mary Sue Milliken

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Nutrition

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Serving Size: 1 Serving (474g)
Recipe Makes: 12

Calories: 958
Calories from Fat: 162 (17%)

Amt Per Serving		% DV

	Total Fat 18g	24 %
	Saturated Fat 3g	15 %
	Monounsaturated Fat 6.6g
	Polyunsanturated Fat 6.6g
Cholesterol 44.8mg		14 %
Sodium 223.7mg		8 %
Potassium 1009.3mg		27 %
Total Carbohydrate 174.3g		51 %
	Dietary Fiber 26.5g	106 %
	Sugars, other 147.8g
Protein 33.8g		48 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 958

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