Knife-And-Fork Chicken Tacos Recipe
Are you looking for a lip smacking Knife-and-fork Chicken Tacos recipe? Knife-and-fork Chicken Tacos makes a yummy Main Dish. Surely, Knife-and-fork Chicken Tacos is a recipe one can try out any time.
Ingredients
1 lb boneless skinless chicken breasts 500 g
4 flour tortillas (8 inches/20 cm) 4
1 onion, sliced 1
Salt and pepper
MARINADE
3 tbsp vegetable oil 50 mL
3 tbsp lime juice 50 mL
1 tbsp Worcestershire sauce 15 ml
2 cloves garlic, minced 2
1 tsp cumin 5 ml
Pinch hot pepper flakes
TOPPINGS
1/2 cup salsa or taco sauce 125 mL
1/2 cup shredded cheese 125 mL
1/2 cup chopped sweet green pepper 125 mL
1 cup shredded lettuce 250 mL
Directions
Marinade: In bowl, combine 1 tbsp (15 mL) of the oil, lime juice, Worcestershire sauce, garlic, cumin and hot pepper flakes.
Slice chicken crosswise into 1/2-inch (1 cm) wide strips; toss with marinade.
Let stand for 10 minutes.
Drain and pat dry, reserving marinade.
Meanwhile, wrap tortillas in foil; warm in 350°F (180°C) oven for 10 minutes or until heated.
(Alternatively, just before serving, microwave between paper towels at Medium-High/70% for 30 seconds.)
In skillet, heat 1 tbsp (15 mL) of the remaining oil over high heat; stir-fry chicken for 4 to 5 minutes or until no longer pink inside.
Remove chicken and set aside.
Add remaining oil to skillet; stir-fry onion for 1 minute.
Pour in reserved marinade; cook, stirring, for 30 seconds or until most of the liquid has evaporated.
Return chicken to skillet and heat through.
Season with salt and pepper to taste.
Toppings: Spoon salsa onto tortillas; top with chicken mixture.
Sprinkle with cheese, green pepper and lettuce.
Fold tortillas in half.
Slice chicken crosswise into 1/2-inch (1 cm) wide strips; toss with marinade.
Let stand for 10 minutes.
Drain and pat dry, reserving marinade.
Meanwhile, wrap tortillas in foil; warm in 350°F (180°C) oven for 10 minutes or until heated.
(Alternatively, just before serving, microwave between paper towels at Medium-High/70% for 30 seconds.)
In skillet, heat 1 tbsp (15 mL) of the remaining oil over high heat; stir-fry chicken for 4 to 5 minutes or until no longer pink inside.
Remove chicken and set aside.
Add remaining oil to skillet; stir-fry onion for 1 minute.
Pour in reserved marinade; cook, stirring, for 30 seconds or until most of the liquid has evaporated.
Return chicken to skillet and heat through.
Season with salt and pepper to taste.
Toppings: Spoon salsa onto tortillas; top with chicken mixture.
Sprinkle with cheese, green pepper and lettuce.
Fold tortillas in half.
