Best 5 Beckys Chicken Tacos Recipes

BAKED CHICKEN TACOS RECIPE

Steps:

• Preheat oven to 400F. Spray a 9x13 baking dish with nonstick spray.
• Heat olive oil over medium heat in a medium skillet.
• Add onion to skillet and cook for 2-3 minutes, or until the onion is translucent and fragrant.
• Stir in the chicken, taco seasoning, tomatoes (FULLY DRAINED), and green chiles (FULLY DRAINED) *see note. Stir to combine fully. Reduce to simmer and allow to cook for 5-8 minutes.
• Place the taco shells in the baking dish, standing up. I was able to fit 10 taco shells in the dish by adding 2 on each side.
• Bake the taco shells for 5 minutes by themselves to allow them to crisp up. Remove from the oven.
• Spoon 1 tablespoon of beans into the bottom of each taco shell. Top with the chicken mixture, almost to the top of each shell.
• Sprinkle each shell generously with shredded cheese, the more the better!
• Bake for 7-10 minutes or until cheese is fully melted and the edges of the shells are browned.
• Remove from the oven and top with your favorite items such as jalapenos, sour cream, cilantro, and salsa.
• Enjoy!

EASY CHICKEN TACOS

Steps:

• In a small bowl, combine chili powder, cumin, paprika, oregano, garlic powder, 1 teaspoon salt and 1/2 teaspoon pepper. Season chicken with chili powder mixture. Heat canola oil in a large skillet over medium high heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side. Let cool before dicing into bite-size pieces. Serve chicken in tortillas, topped with pico de gallo, avocado, cilantro and lime.

BECKY'S CHICKEN TACOS

Steps:

• Put chicken in a large dutch oven or pot.
• Add sliced onion, quartered garlic, peppercorns, and jalepeno.
• Add enough cups of water to cover by about 1 inch.
• Bring to a boil, then let simmer for 45 minutes.
• Take chicken out and set aside.
• Strain cooking liquid, saving water, but throwing away aromatics.
• Shred chicken.
• Put oil in saucepan and saute onion and garlic for a few minutes.
• Add shredded chicken, salsa, cilantro, and chicken broth to cover. Cook down an hour and a half until most liquid is gone.
• Season with salt if needed.

QUICK AND EASY CHICKEN TACOS

Steps:

• In a large skillet, saute green onion in oil over medium heat (5 minutes) or until tender.
• Stir in chicken, salsa, green chilies and salt (if using) and cook for 10 minutes and bring to a simmer.
• Prepare taco shells according to package directions (we heat them in the microwave for about one minute).
• To serve: either place taco shells, chicken taco meat and garnishes in seperate bowls and let everyone make own tacos or place two tablespoons chicken taco meat in taco shell and top with shredded cheese and garnish with optional garnishes as desired.

TASTY CHICKEN TACOS

Steps:

• In a large sauce pan, combine first 9 ingredients and bring to a boil. Cover chicken and reduce heat to simmering. Simmer approximately 20 minutes or until liquid is absorbed. Remove from heat and squeeze in the juice of 1/2 lime.
• Heat tortillas and keep warm in foil.
• Put two tablespoons of the chicken mixture and one tablespoon of grated cheese in each tortilla.
• Serve with option of lettuce, tomato, sour cream or guacamole and extra salsa as desired.