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Category: Mexican Foods
Prep Time: Cook Time: Total Time:
2 small boneless, skinless, chicken breast halves (1/2 lbs. total)
1 sweet red pepper, cored, seeded and diced
1 sweet yellow pepper, cored, seeded and diced
4 green onions, sliced (about 1/3 cup)
1 cup cooked white rice
1/4 cup cider vinegar
1 tsp. chili powder
1/2 tsp. salt
1/4 tsp. ground cumin
1/8 tsp black pepper
2 dashes hot pepper sauce
juice of lime (about 3 Tbsp.)
1/4 cup vegetable oil
1 avocado, peeled, pitted and cut into chunks
12 prepared taco shells
Bring 3 cups of water to a boil in a medium skillet or saucepan. Reduce heat to medium; add chicken breasts. Poach chicken at a gentle simmer 10 minutes or until no longer pink in center. Remove skillet from heat. Let chicken cool slightly in poaching liquid before removing to a cutting board. Once chicken has cooked completely. Shred with a fork. Transfer to a medium size bowl. Add sweet peppers, green onions and rice.
Whisk together vinegar, chili powder, salt, cumin, black pepper, hot pepper sauce and lime juice in a measuring cup or bowl. Whisk in oil in a thin stream until well blended.
Add dressing to salad in bowl; toss to mix. Add avocado; stir gently to comn=bine, being careful not to mast avocado.
Heat oven to 350. Heat taco shells on baking sheet 5 minutes or until warmed. Divide filling among taco shells.
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Mexican chicken tacos
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Category: Mexican Foods
Prep Time: Cook Time: Total Time:
2 small boneless, skinless, chicken breast halves (1/2 lbs. total)
1 sweet red pepper, cored, seeded and diced
1 sweet yellow pepper, cored, seeded and diced
4 green onions, sliced (about 1/3 cup)
1 cup cooked white rice
1/4 cup cider vinegar
1 tsp. chili powder
1/2 tsp. salt
1/4 tsp. ground cumin
1/8 tsp black pepper
2 dashes hot pepper sauce
juice of lime (about 3 Tbsp.)
1/4 cup vegetable oil
1 avocado, peeled, pitted and cut into chunks
12 prepared taco shells
Bring 3 cups of water to a boil in a medium skillet or saucepan. Reduce heat to medium; add chicken breasts. Poach chicken at a gentle simmer 10 minutes or until no longer pink in center. Remove skillet from heat. Let chicken cool slightly in poaching liquid before removing to a cutting board. Once chicken has cooked completely. Shred with a fork. Transfer to a medium size bowl. Add sweet peppers, green onions and rice.
Whisk together vinegar, chili powder, salt, cumin, black pepper, hot pepper sauce and lime juice in a measuring cup or bowl. Whisk in oil in a thin stream until well blended.
Add dressing to salad in bowl; toss to mix. Add avocado; stir gently to comn=bine, being careful not to mast avocado.
Heat oven to 350. Heat taco shells on baking sheet 5 minutes or until warmed. Divide filling among taco shells.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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