Smoky Chicken Tacos

If you have around 45 minutes to spend in the kitchen, Smoky Chicken Tacos might be a super gluten free recipe to try. This recipe makes 8 servings with 424 calories, 15g of protein, and 27g of fat each. For $1.87 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. 3 people have tried and liked this recipe. It works well as an affordable main course. Head to the store and pick up corn, juice of lime, corn tortillas, and a few other things to make it today. Not a lot of people really liked this Mexican dish. It is brought to you by Foodista. With a spoonacular score of 80%, this dish is solid. Similar recipes include Braised Smoky Pork With Fresh Pappardelle, Smoky Baby Back Ribs, and Smoky Baked Beans.

Servings: 8

 

Ingredients:

2 avocados, seeded and chopped finely

Shredded cabbage

1 TBSP chili powder

2-3 TBSP cilantro, finely chopped

2 cups cooked corn

Corn tortillas

1 TBSP cumin

EVOO (extra virgin olive oil)

1 TBSP garlic powder

Garlic powder, salt and pepper to taste

1 jalapeno pepper, seeded, deveined, and finely chopped

Juice of 1 lime

Zest and juice of 1 lime

Extra lime for garnish

1 TBSP onion powder

1 tsp pepper

3 TBSP red onion, finely chopped

1 cup fresh red pepper, de-veined, de-seeded and coarsely chopped.

2 Roma tomatoes, seeded and finely chopped

Salsa

1/2 TBSP salt

Salt and pepper to taste

3 boneless, skinless chicken breasts

Sour cream

Equipment:

oven

bowl

Cooking instruction summary:

  1. For the Chicken Tacos:
  2. Preheat oven to 400 degrees.
  3. Coat chicken with evoo and spices evenly on both sides, (save lime for cooked chicken.) Bake at 400 degrees for 20-25 minutes or until cooked through and juices run clear. Let cool a bit. Decrease oven temperature to 200 degrees. While chicken is cooking make the guacamole and corn salsa.
  4. While chicken is still warm, shred with 2 forks and when shredded, squeeze lime juice over the chicken and a bit of extra salt if needed. Keep chicken warm by covering it with foil.
  5. In a skillet on med high heat, put a small amount of canola oil or cooking spray in the pan and let heat. Cook corn tortillas until browned on both sides and place on a cookie sheet in the 200 degree oven to keep warm while finishing the rest.
  6. Make the tacos by laying a tortilla flat and adding chicken, corn salsa, and guacamole. Top with sour cream, salsa, shredded cabbage and a lime for garnish. Enjoy!
  7. For the Corn Salsa:
  8. Add all ingredients to a bowl and mix well. Season with salt and pepper to taste. Keep in the frig while cooking everything else so the ingredients can meld together.
  9. For the Guacamole:
  10. Add all ingredients to a bowl and mix well. Coating the avocado in the lime juice will help the guacamole to stay green and not turn brown. By chopping the avocado instead of creaming it it will make the guacamole stay green for days! I like to cut the tomato and avocado about the same size but all the other ingredients I finely chop.

 

Step by step:


1. For the Chicken Tacos:Preheat oven to 400 degrees.Coat chicken with evoo and spices evenly on both sides, (save lime for cooked chicken.)

2. Bake at 400 degrees for 20-25 minutes or until cooked through and juices run clear.


Let cool a bit. Decrease oven temperature to 200 degrees. While chicken is cooking make the guacamole and corn salsa.While chicken is still warm, shred with 2 forks and when shredded, squeeze lime juice over the chicken and a bit of extra salt if needed. Keep chicken warm by covering it with foil.In a skillet on med high heat, put a small amount of canola oil or cooking spray in the pan and let heat. Cook corn tortillas until browned on both sides and place on a cookie sheet in the 200 degree oven to keep warm while finishing the rest.Make the tacos by laying a tortilla flat and adding chicken, corn salsa, and guacamole. Top with sour cream, salsa, shredded cabbage and a lime for garnish. Enjoy!For the Corn Salsa


Add all ingredients to a bowl and mix well. Season with salt and pepper to taste. Keep in the frig while cooking everything else so the ingredients can meld together.For the Guacamole

1. Add all ingredients to a bowl and mix well. Coating the avocado in the lime juice will help the guacamole to stay green and not turn brown. By chopping the avocado instead of creaming it it will make the guacamole stay green for days! I like to cut the tomato and avocado about the same size but all the other ingredients I finely chop.


Nutrition Information:

Quickview
423 Calories
15g Protein
26g Total Fat
36g Carbs
29% Health Score
Limit These
Calories
423k
21%

Fat
26g
41%

  Saturated Fat
4g
30%

Carbohydrates
36g
12%

  Sugar
8g
9%

Cholesterol
34mg
11%

Sodium
1136mg
49%

Alcohol
0.0g
100%

Get Enough Of These
Protein
15g
31%

Vitamin C
66mg
81%

Vitamin K
78µg
75%

Vitamin B6
0.84mg
42%

Fiber
9g
40%

Vitamin B3
7mg
37%

Vitamin E
4mg
31%

Vitamin A
1537IU
31%

Phosphorus
291mg
29%

Manganese
0.52mg
26%

Potassium
911mg
26%

Folate
99µg
25%

Selenium
17µg
24%

Vitamin B5
2mg
20%

Magnesium
80mg
20%

Vitamin B1
0.22mg
14%

Vitamin B2
0.24mg
14%

Iron
2mg
14%

Copper
0.26mg
13%

Zinc
1mg
11%

Calcium
103mg
10%

Vitamin B12
0.11µg
2%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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