CRISPY CHICKEN TACOS Feb 10 Written By Eleanor Debel https://www.youtube.com/shorts/3zJxc1jYkokPrintCRISPY CHICKEN TACOS Yield 4-6Prep time15 MinCook time15 MinTotal time30 Min Ingredients For the Chicken: 1 lb boneless skinless chicken thighs, cut into ½ inch pieces ½ tsp smoked paprika ¼ tsp cumin ½ tsp chili powder ½ tsp garlic powder ¼ tsp dried oregano 1 tsp sazon 1 tbsp oil For the Tacos:8-10 corn tortillas Cooking oil spray 2 cups chihuahua cheese Shredded lettuce Diced tomato Crema Sauce: ½ cup Mexican crema 2 Tbsp chipotle hot sauce ¼ tsp sazon ¼ tsp garlic powder ¼ tsp smoked paprika ½ tsp honey Instructions To a large mixing bowl, add the cubed chicken thighs, all the spices and the oil and combine thoroughly so that all the chicken is evenly seasoned. Heat a large skillet over medium high and add the chicken in one even layer. Let cook, undisturbed for about 5 minutes to get a nice sear to start. After that stir and chop up with a wooden spoon or spatula, continuing to cook about 5-7 minutes, stirring occasioanly until all the chicken is golden brown and cooked through. Remove the chicken to a bowl or plate and set aside. Place a large nonstick skillet or griddle onto the stove over medium heat. Spray liberally with cooking oil then place as many tortillas down as you’d like to make or will fit. Let the tortillas warm for 1 minutes, then flip and fill each on one side with a heaping spoonful of chicken, and about ¼ cup of shredded cheese. Let cook for 2-3 minutes until the cheese starts to melt and bubble, then fold the tortillas over to create the taco and flip to toast both sides for about 2 minutes each. Remove from the griddle and fill with shredded lettuce and diced tomato. Stir together all the ingredients for the sauce and serve on the side with the tacos. Enjoy! Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance chickeneasy Eleanor Debel
CRISPY CHICKEN TACOS Feb 10 Written By Eleanor Debel https://www.youtube.com/shorts/3zJxc1jYkokPrintCRISPY CHICKEN TACOS Yield 4-6Prep time15 MinCook time15 MinTotal time30 Min Ingredients For the Chicken: 1 lb boneless skinless chicken thighs, cut into ½ inch pieces ½ tsp smoked paprika ¼ tsp cumin ½ tsp chili powder ½ tsp garlic powder ¼ tsp dried oregano 1 tsp sazon 1 tbsp oil For the Tacos:8-10 corn tortillas Cooking oil spray 2 cups chihuahua cheese Shredded lettuce Diced tomato Crema Sauce: ½ cup Mexican crema 2 Tbsp chipotle hot sauce ¼ tsp sazon ¼ tsp garlic powder ¼ tsp smoked paprika ½ tsp honey Instructions To a large mixing bowl, add the cubed chicken thighs, all the spices and the oil and combine thoroughly so that all the chicken is evenly seasoned. Heat a large skillet over medium high and add the chicken in one even layer. Let cook, undisturbed for about 5 minutes to get a nice sear to start. After that stir and chop up with a wooden spoon or spatula, continuing to cook about 5-7 minutes, stirring occasioanly until all the chicken is golden brown and cooked through. Remove the chicken to a bowl or plate and set aside. Place a large nonstick skillet or griddle onto the stove over medium heat. Spray liberally with cooking oil then place as many tortillas down as you’d like to make or will fit. Let the tortillas warm for 1 minutes, then flip and fill each on one side with a heaping spoonful of chicken, and about ¼ cup of shredded cheese. Let cook for 2-3 minutes until the cheese starts to melt and bubble, then fold the tortillas over to create the taco and flip to toast both sides for about 2 minutes each. Remove from the griddle and fill with shredded lettuce and diced tomato. Stir together all the ingredients for the sauce and serve on the side with the tacos. Enjoy! Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance chickeneasy Eleanor Debel
