Best 7 Chicken Tacos With Charred Tomatoes Recipes

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**Kick off your taste buds' fiesta with our tantalizing chicken tacos, a symphony of flavors brought to life by charred tomatoes, tangy salsa, and a burst of spices. Dive into the zesty world of Mexican cuisine as we present a trio of delectable recipes.**

1. **Charred Tomato Chicken Tacos:** Embark on a culinary adventure with our star recipe, where succulent chicken mingles with charred tomatoes, a tantalizing blend of spices, and the vibrant crunch of cabbage. Wrapped in warm tortillas, each bite is a fiesta of textures and flavors that will leave you craving more.

2. **Salsa Verde Chicken Tacos:** Indulge in a refreshing twist on classic tacos with our salsa verde variation. Succulent chicken basks in a vibrant green salsa, crafted from fresh tomatillos, cilantro, and a hint of serrano pepper. Topped with crumbled cotija cheese and a sprinkling of cilantro, these tacos are a feast for both the eyes and the palate.

3. **Pico de Gallo Chicken Tacos:** Experience the simplicity and freshness of our pico de gallo chicken tacos. Tender chicken mingles with a vibrant medley of chopped tomatoes, onions, cilantro, and a hint of jalapeño. Wrapped in soft tortillas and adorned with a dollop of guacamole, these tacos are a celebration of classic Mexican flavors.

Here are our top 7 tried and tested recipes!

CHICKEN TACOS WITH CHARRED TOMATOES



Chicken Tacos With Charred Tomatoes image

I found this recipe on the Eating Well website. Charring tomatoes in a hot, dry skillet makes them smoky and flavorful; in combination with fresh herbs and spices, they elevate this dish from "everyday" to "ta-da!" Serve the tacos with reduced-fat sour cream.

Provided by Chef Jean

Categories     < 60 Mins

Time 35m

Yield 6 tacos, 2 serving(s)

Number Of Ingredients 12

2 plum tomatoes, cored
8 ounces chicken breasts, boneless, skinless trimmed of fat
1/4 teaspoon salt
1/8 teaspoon black pepper
2 teaspoons canola oil, divided
1/2 cup white onion, finely chopped
1 garlic clove, minced
1 small jalapeno pepper, seeded and minced
2 teaspoons lime juice, plus lime wedges for garnish
2 teaspoons fresh cilantro, chopped
2 scallions, chopped
6 small corn tortillas, heated (see Tip)

Steps:

  • Heat a medium skillet over high heat until very hot. Add tomatoes and cook, turning occasionally with tongs, until charred on all sides, 8 to 10 minutes. Transfer to a plate to cool slightly. Cut the tomatoes in half crosswise; squeeze to discard seeds. Remove cores and chop the remaining pulp and skin.
  • Cut chicken into 1-inch chunks; sprinkle with salt and pepper. Add 1 teaspoon oil to the pan and heat over high heat until very hot. Add the chicken and cook, stirring occasionally, until it is browned and no longer pink in the middle, 3 to 5 minutes. Transfer to a plate.
  • Reduce the heat to medium and add the remaining 1 teaspoon oil. Add onion and cook, stirring, until softened, about 2 minutes. Add garlic and jalapeño and cook, stirring, until fragrant, about 30 seconds. Add lime juice, the chicken and tomatoes. Cook, stirring, until heated through, 1 to 2 minutes. Stir in cilantro and scallions. Divide the chicken mixture among tortillas. Serve with lime wedges.
  • Tips & Notes.
  • Tip: Wrap tortillas in barely damp paper towels and microwave on High for 30 to 45 seconds.

EASY CHICKEN TACOS



Easy Chicken Tacos image

With a simple spice rub, the chicken is cooked so quickly on the stovetop! Dice into small pieces and serve with pico, avocado + lime!

Provided by Chungah Rhee

Categories     entree

Yield 6 servings

Number Of Ingredients 13

2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 teaspoon garlic powder
Kosher salt and freshly ground black pepper, to taste
1 1/2 pounds boneless, skinless chicken thighs
1 tablespoon canola oil
12 mini flour tortillas, warmed
1 cup pico de gallo, homemade or store-bought
1 avocado, halved, peeled, seeded and diced
1/2 cup chopped fresh cilantro leaves
1 lime, cut into wedges

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.

RICO RODRIGUEZ' MOM'S CHICKEN TACOS



Rico Rodriguez' Mom's Chicken Tacos image

Rico Rodriguez' mom, Diane Rodriguez, shares this family-favorite recipe for chicken tacos. Shredded chicken gets smothered in a seasoned tomato sauce, then wrapped in a warm tortilla and topped with cheddar cheese.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 10

2 pounds boneless skinless chicken thighs
1 tablespoon canola oil
1 tablespoon all-purpose flour
1 can (8 ounces) tomato sauce
1 tablespoon taco seasoning
1 teaspoon garlic powder
1/2 teaspoon salt
1/8 teaspoon pepper
12 corn tortillas (6 inches) or taco shells, warmed
Optional toppings: shredded cheddar cheese, shredded lettuce and chopped tomatoes

Steps:

  • Place chicken in a Dutch oven; add water to cover. Bring just to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until a thermometer inserted in chicken reads 170°. , Using tongs, remove chicken from pan; reserve 1/2 cup cooking liquid. Cool chicken slightly. Shred when cool enough to handle., In a large saucepan, heat oil over medium heat. Stir in flour until smooth; cook and stir until golden brown, about 2 minutes. Gradually whisk in reserved cooking liquid. Bring to a boil; cook and stir 2 minutes longer., Stir in tomato sauce and seasonings; return to a boil. Stir in shredded chicken; heat through, stirring occasionally. Serve in tortillas with toppings, if desired.

Nutrition Facts : Calories 364 calories, Fat 15g fat (3g saturated fat), Cholesterol 101mg cholesterol, Sodium 614mg sodium, Carbohydrate 26g carbohydrate (1g sugars, Fiber 4g fiber), Protein 32g protein.

CHICKEN TACOS WITH CHARRED TOMATOES



Chicken Tacos With Charred Tomatoes image

Make and share this Chicken Tacos With Charred Tomatoes recipe from Food.com.

Provided by Paris D

Categories     One Dish Meal

Time 35m

Yield 3 serving(s)

Number Of Ingredients 12

2 plum tomatoes, cored
8 ounces boneless skinless chicken breasts, trimmed of fat
1/4 teaspoon salt
1/8 teaspoon black pepper, freshly ground
2 teaspoons canola oil, divided
1/2 cup white onion, finely chopped
1 garlic clove, minced
1 small jalapeno pepper, seeded and minced
2 teaspoons lime juice, plus lime wedges for garnish
3 teaspoons fresh cilantro, chopped
2 scallions, chopped
6 small corn tortillas, heated

Steps:

  • Heat a medium skillet over high heat until very hot. Add tomatoes and cook, turning occasionally with tongs, until charred on all sides, 8 to 10 minutes. Transfer to a plate to cool slightly.
  • Cut the tomatoes in half crosswise; squeeze to discard seeds. Remove cores and chop the remaining pulp and skin.
  • Cut chicken into 1-inch chunks; sprinkle with salt and pepper.
  • Add 1 teaspoon oil to the pan and heat over high heat until very hot. Add the chicken and cook, stirring occasionally, until it is browned and no longer pink in the middle, 3 to 5 minutes. Transfer to a plate.
  • Reduce the heat to medium and add the remaining 1 teaspoon oil. Add onion and cook, stirring, until softened, about 2 minutes. Add garlic and jalapeño and cook, stirring, until fragrant, about 30 seconds. Add lime juice, chicken, and tomatoes. Cook, stirring, until heated through, 1 to 2 minutes. Stir in cilantro and scallions.
  • Divide the chicken mixture among tortillas. Serve with lime wedges.

Nutrition Facts : Calories 242.7, Fat 6.5, SaturatedFat 0.9, Cholesterol 48.4, Sodium 308.4, Carbohydrate 27.2, Fiber 4.4, Sugar 3.1, Protein 19.8

LIGHTER CHICKEN TACOS



Lighter chicken tacos image

The same tasty Mexican dish with half the fat of standard tacos. Pile on the chicken, salsa and guacamole, and build yourself a delicious dinner

Provided by Angela Nilsen

Categories     Dinner, Lunch, Main course, Supper

Time 1h

Number Of Ingredients 21

2 tsp rapeseed oil
1 tsp ground cumin
1 tsp smoked paprika
450g skinless chicken breasts, preferably organic
4 medium tomatoes, preferably on the vine, halved
1 red pepper, quartered
1 small red onion, cut into 8 wedges
¼ tsp rapeseed oil
2 tsp lime juice
¼ tsp ground cumin
good pinch of chilli flakes
2 medium-sized ripe avocados, stoned, peeled and roughly chopped
4 tsp lime juice
2 spring onions, ends trimmed, finely chopped
3 tbsp chopped coriander
good pinch of chilli flakes
8 corn tacos shells
8 tsp 0% Greek yogurt
2 Little Gem lettuces, shredded
chopped coriander
lime wedges, for squeezing over

Steps:

  • Mix the oil with the cumin and paprika on a large plate. Sit the chicken on the plate and rub the spiced oil all over it. Season with pepper and a pinch of salt, then cover and set aside while you prepare the salsa.
  • Heat the grill to high for 10 mins. Meanwhile, line a large baking tray with foil and lay the tomatoes (cut-side up) on it, along with the pepper and red onion. Brush the oil over the onion, and season the tomatoes and onion with pepper. Grill for 12-15 mins, turning the tomatoes and onion halfway through, until well charred. Remove (leaving the grill on) and set aside to cool - put the pepper in a bowl and cover with cling film so that it's easier to skin later.
  • For the guacamole, put the avocado in a bowl and briefly mash with a fork, leaving some chunky pieces for texture. Gently mix in the lime juice, spring onions, coriander and chilli flakes. Season with pepper and a pinch of salt.
  • Re-line the baking tray with foil and lay the chicken on it, plump-side up. Grill for about 10 mins until cooked - there is no need to turn it. Meanwhile, scoop out and discard as much of the seeds and juice from the tomatoes as you can (so the salsa isn't too wet), leaving the pulp and charred skin. When the pepper is cool enough to handle, peel off and discard the skin. Chop the tomatoes and onion, and dice the pepper. Combine in a bowl with the lime juice, cumin, chilli flakes, some pepper and a pinch of salt.
  • When the chicken is cooked, remove from the grill, cover loosely with foil and set aside for 5 mins.
  • Heat oven to 180C/160C fan/gas 4. Cut the chicken into chunky slices and spoon over the juices. When ready to serve, lay the taco shells on a baking sheet and warm through for 2-3 mins. Serve the chicken, taco shells, yogurt, lettuce, coriander and lime wedges in separate bowls, so that everyone can build their own tacos.

Nutrition Facts : Calories 477 calories, Fat 24.1 grams fat, SaturatedFat 5.4 grams saturated fat, Carbohydrate 26.2 grams carbohydrates, Sugar 9.1 grams sugar, Fiber 9.5 grams fiber, Protein 34.1 grams protein, Sodium 0.6 milligram of sodium

CHICKEN TACOS



Chicken Tacos image

Even finicky eaters love "Taco Night" because they can add toppings to suit their tastes. In this chicken taco recipe, the chicken is coated with taco seasoning and then stir-fried, so the zesty flavor really shines through.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 8

1 envelope taco seasoning
1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
3 tablespoons butter, divided
1/3 cup chopped onion
1/3 cup chopped green pepper
8 taco shells, warmed
Shredded lettuce and cheddar cheese
Salsa, optional

Steps:

  • Place taco seasoning in a large resealable plastic bag; add chicken, in batches, and shake to coat. , In a large skillet, cook and stir chicken in 2 tablespoons butter for 4-5 minutes or until no longer pink. Remove chicken and keep warm. , In the same skillet, saute the onion and green pepper in remaining butter for 2-3 minutes or until crisp-tender. Stir in chicken; spoon into taco shells. Top with lettuce and cheese. Serve with salsa if desired.

Nutrition Facts : Calories 334 calories, Fat 16g fat (7g saturated fat), Cholesterol 86mg cholesterol, Sodium 1034mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 2g fiber), Protein 25g protein.

EASY SHREDDED CHICKEN TACOS



Easy Shredded Chicken Tacos image

This is a great recipe for easy shredded chicken tacos that I've been using for years. Great for a weeknight or a weekend meal!

Provided by SMJ0724

Categories     World Cuisine Recipes     Latin American     Mexican

Time 55m

Yield 8

Number Of Ingredients 11

¼ cup water
1 (1 ounce) packet taco seasoning mix
2 (8 ounce) cans tomato sauce
2 teaspoons white distilled vinegar
2 teaspoons minced garlic
2 teaspoons ground oregano
1 teaspoon ground cumin
½ teaspoon white sugar
2 tablespoons olive oil
2 pounds skinless, boneless chicken breasts
8 taco shells, warmed

Steps:

  • Mix water and taco seasoning in a large bowl. Add tomato sauce, vinegar, garlic, oregano, cumin, and sugar; mix well.
  • Heat oil in a large skillet over medium-high heat. Add chicken and cook until golden brown, about 5 minutes per side. Add tomato sauce mixture and bring to a boil. Reduce heat to medium-low, cover, and simmer until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Remove chicken breasts from the pan and shred meat with 2 forks when cool enough to handle. Return shredded chicken to the pan with the tomato sauce. Cook and stir until chicken is coated with sauce and sauce reduces a bit, about 5 minutes.
  • Transfer chicken and sauce to a serving bowl and spoon onto taco shells.

Nutrition Facts : Calories 244.3 calories, Carbohydrate 15.7 g, Cholesterol 58.5 mg, Fat 9 g, Fiber 1.7 g, Protein 24 g, SaturatedFat 1.8 g, Sodium 658.8 mg, Sugar 3.3 g

Tips on Making the Best Chicken Tacos with Charred Tomatoes:

  • Use fresh, ripe tomatoes. This will give your tacos the best flavor.
  • Char the tomatoes before using them. This adds a smoky, complex flavor to the tacos.
  • Season the chicken well. This will help it to be flavorful and juicy.
  • Cook the chicken until it is cooked through. You don't want to serve undercooked chicken.
  • Use a variety of toppings. This will make your tacos more interesting and delicious.
  • Serve the tacos immediately. This will ensure that they are hot and fresh.

Conclusion:

These chicken tacos with charred tomatoes are a delicious and easy meal that is perfect for any occasion. They are packed with flavor and can be customized to your liking. So next time you are looking for a quick and easy meal, give these tacos a try.

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