Let's taco-bout this amazing and simple BigOven original recipe for quick, reheat tacos!
Source: BigOven original recipe
1. Warm corn or flour tortillas
2. Shred chicken and reserve meat.
3. Heat oil in a large skillet over medium-high heat.
4. Stir in canned tomatoes with chiles, tomato paste, and seasoning mix.
5. Reduce heat to medium and add shredded chicken, cooking until heated through.
6. Add broth or water, as needed.
7. Reduce heat, cover, and simmer for 10-15 minutes.
8. Load chicken onto tortillas along with your favorite toppings.
For Avocado-Lime Crema:
1. Combine all ingredients (except cilantro) into a blender and blend until smooth. Add cilantro and adjust seasonings to taste before serving.
For Pico de Gallo:
1. In a medium bowl, combine the onion, jalapeño, lime juice, and salt. Allow ingredients to marinate briefly while the tomato and cilantro chopping gets underway.
2. Add chopped tomatoes and cilantro to the bowl and stir to combine. Adjust seasonings to taste.
3. Chill for 30 minutes to several hours in the fridge. Serve with a slotted spoon to drain off excess juice.
pickled red onion
Cotija cheese, queso fresco (or Monterrey Jack)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Taco (260g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 196 (62%)|
|Amt Per Serving||% DV|
|Total Fat 21.8g||29 %|
|Saturated Fat 4.2g||21 %|
|Monounsaturated Fat 8.7g|
|Polyunsanturated Fat 7.2g|
|Cholesterol 45.3mg||14 %|
|Sodium 202.7mg||7 %|
|Potassium 617.3mg||16 %|
|Total Carbohydrate 17.2g||5 %|
|Dietary Fiber 5.4g||22 %|
|Sugars, other 11.9g|
|Protein 16.3g||23 %|
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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.
Calories per serving: 314
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