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Chicken Taco Snack

Diet.Chef's picture
For chicken filling
  Whole chicken breast 1 1⁄2 Pound, halved (1 Large One)
  Garlic 1 Clove (5 gm), minced or crushed through a press (Large Clove)
For tacos
  6 inch corn tortillas 8 (Fresh Ones)
  Diced tomato 1 Cup (16 tbs)
  Shredded romaine lettuce 1 Cup (16 tbs)
  Chopped cilantro 4 Tablespoon (Fresh Coriander)
  Mild taco sauce 1⁄2 Cup (8 tbs)
  Shredded mild cheddar cheese 2 Ounce (1/2 Cup)
  Hot pepper sauce 1 Tablespoon (Such As Chipotle, To Taste)
  Salt To Taste

1. MAKE THE CHICKEN FILLING: Pull the skin off the chicken and discard it. Put the chicken in a heavy medium saucepan along with the garlic and 1 cup of cold water. Partially cover and bring to a boil over moderate heat. Reduce the heat and simmer until almost cooked through, about 15 minutes. Remove the chicken to a plate until cool enough to handle. Meanwhile, boil the broth from the chicken over moderate heat until reduced to 1/2 cup, 5 to 7 minutes.
2. Tear the chicken meat from the bones (it's okay if it's slightly pink because it will finish cooking in the broth) and tear it into shreds, pulling in the direction of the grain. Put the shreds into the reduced broth. Bring to a boil and simmer for 1 to 2 minutes to blend the flavors and complete the cooking.
3. MAKE THE TACOS: Place a heavy skillet or griddle over moderate heat. When hot, heat the tortillas 1 or 2 at a time. Put 1 tortilla in the skillet; dip your fingers in water and flick the water drops onto the tortilla; turn and repeat. (If they are very fresh and pliable they will not need water; most will be somewhat stiff and require a few splashes of water to make them soft and fresh again.) Do not heat too much or they may dry out. With experience you can do this right on an open gas flame as I do, and skip the skillet. The idea is to reconstitute them so they are as soft and supple as when freshly made.
4. Place 1 hot corn tortilla on a plate. Spoon 3 tablespoons of the chicken filling across the center. Top with 2 tablespoons of tomato, 2 tablespoons shredded lettuce, 1/2 tablespoon of chopped cilantro, 1 tablespoon taco sauce, 1 tablespoon Cheddar, a splash of hot pepper sauce and a pinch of salt. Repeat to make 8 tacos, 2 per serving. Serve hot. To eat, fold the tortilla over the filling and eat with your fingers.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1741 Calories from Fat 310

% Daily Value*

Total Fat 34 g52.2%

Saturated Fat 19 g95.1%

Trans Fat 0.2 g

Cholesterol 454.6 mg151.5%

Sodium 2360.2 mg98.3%

Total Carbohydrates 164 g54.6%

Dietary Fiber 11.8 g47%

Sugars 6.7 g

Protein 188 g375.7%

Vitamin A 127.2% Vitamin C 88.8%

Calcium 81.2% Iron 74%

*Based on a 2000 Calorie diet

Chicken Taco Snack Recipe