The Flavor Index

Tag: weeknight tacos

  • Crispy Chicken Tacos: Shell Yeah

    Crispy Chicken Tacos: Shell Yeah

    Soft tacos are great. Crispy tacos are a texture masterpiece.

    Crunchy shells. Seasoned ground chicken. Melted cheese. Lettuce, tomato, sour cream. 20 minutes. No deep fryer needed. Just a hot skillet and hungry people.

    Ingredients

    Serves 4.

    • 1 lb ground chicken
    • 8 hard taco shells
    • 1 tbsp olive oil
    • 1 small onion, diced
    • 2 garlic cloves, minced
    • 1 tbsp chili powder
    • 1 tsp cumin
    • ½ tsp paprika
    • ½ tsp salt
    • ¼ tsp black pepper
    • ¼ cup tomato sauce or water
    • 1 cup shredded cheddar or Mexican blend cheese

    Toppings:

    • Shredded lettuce
    • Diced tomatoes
    • Sour cream
    • Hot sauce
    • Fresh cilantro
    • Lime wedges

    Step-by-Step Instructions

    Step 1: Cook the Chicken

    1. Heat oil in a skillet over medium-high heat. Add onion and cook 3 minutes.
    2. Add ground chicken and garlic. Cook 5-7 minutes until browned, breaking it up.
    3. Stir in chili powder, cumin, paprika, salt, and pepper. Add tomato sauce. Simmer 2 minutes.

    Step 2: Warm the Shells

    1. Warm taco shells in oven at 350°F for 3-4 minutes or in a dry skillet.

    Step 3: Assemble Tacos

    1. Spoon seasoned chicken into each shell.
    2. Top with shredded cheese (it melts from the warm chicken).
    3. Add lettuce, tomatoes, sour cream, cilantro, and hot sauce.

    Step 4: Serve

    1. Squeeze lime. Eat immediately. Crunch. Repeat.

    Summary

    Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes

    Yield: 8 tacos

    Difficulty: Easy

    Storage Notes

    Best Fresh:

    Assemble right before eating. Soggy shells = sad tacos.

    Leftover Chicken:

    Store cooked chicken in fridge for 4 days. Reheat and make fresh shells.

    Pro Tip:

    Double the chicken mixture. Use it for nachos, quesadillas, or burritos later.

  • Shredded Chicken Tacos: Set It and Forget It (Then Eat It)

    Shredded Chicken Tacos: Set It and Forget It (Then Eat It)

    These tacos require almost no work. Seriously.

    Chicken + salsa in a slow cooker. Walk away. Come back hours later. Shred. Pile into tortillas. Top with whatever you have. That’s it. No chopping. No seasoning. Just tacos.

    Ingredients

    Serves 6-8.

    • 2 lbs boneless skinless chicken breasts (or thighs)
    • 1 jar (16 oz) salsa (any kind: red, verde, chipotle)
    • 1 packet taco seasoning (or 2 tbsp homemade)
    • 1 small onion, diced (optional)
    • 2 garlic cloves, minced (optional)
    • Corn or flour tortillas

    Toppings: Cilantro, onion, lime, avocado, cheese, sour cream, hot sauce

    Step-by-Step Instructions

    Step 1: Dump and Go

    1. Place chicken in slow cooker. Add salsa, taco seasoning, onion, and garlic (if using).
    2. Stir to coat chicken.

    Step 2: Cook

    1. Cover. Cook on LOW for 6 hours or HIGH for 3-4 hours.

    Step 3: Shred

    1. Remove chicken to a cutting board. Shred with two forks.
    2. Return to slow cooker. Stir into the salsa juice. Let soak 5 minutes.

    Step 4: Warm Tortillas

    1. Heat tortillas in a dry skillet or over a gas flame.

    Step 5: Assemble and Devour

    1. Fill tortillas with shredded chicken. Add toppings. Squeeze lime. Eat standing over the sink (no judgment).

    Summary

    Prep Time: 5 minutes | Cook Time: 3-6 hours (hands-off) | Total Time: 3-6 hours

    Yield: 6-8 servings (lots of tacos)

    Difficulty: Laughably Easy

    Storage Notes

    Fridge:

    Shredded chicken keeps for 5 days. Gets more flavorful by day 2.

    Freezer:

    Freeze in a bag or container for 3 months. Thaw overnight in fridge.

    Reheat:

    Microwave for 1-2 minutes. Or reheat in a skillet for slightly crispy edges (trust me on this).

    Pro Tip:

    Make a double batch. Use leftovers for nachos, burrito bowls, quesadillas, or salad.