Wednesday, June 8, 2011

Hollie's Chicken for Tacos or Chalupas

Tex-Mex food is an excellent way to add flavor and fun to your meals. Making it yourself is easy and you are in control of the amount of fat. Have a taco tonight!

The nutrition facts for this recipe are at Calorie Count!

Authentic Tacos
Chicken for Tacos or Chalupas

Four large servings


1 lb boneless skinless chicken breasts
1 1/2 T olive oil
1 T cumin
1 T turmeric
1/2 T paprika
1/2 T chili powder
1 t pepper
1 t salt


On a hard flat service, pound chicken breasts with a tenderizing mallet, until a little more than half it's original thickness.

In a large freezer bag, place tenderized breasts, olive oil, and all spices. Seal bag, and shake/massage until breasts are well coated and spices look well dispersed.

Put in fridge and allow to marinate for a couple hours before cooking.

Coat a grill pan or skillet with non-stick spray or oil.

Place breasts in pan and cook over medium heat, turning occasionally, about 20 minutes until meat is firm under applied pressure.

Remove from pan and immediately begin dividing the meat. For a more consistent texture, use two forks to pull meat into shreds. You can also dice meat into small cubes.

Serve with shredded lettuce, cheese, sour cream, and pico de gallo. For tacos, have fresh flour tortillas on hand. For chalupas, either buy or make crunchy chalupa shells. Also fantastic on a salad!


If you prefer, you may reduce the salt or omit it - but if you omit salt, do increase the amount of the other seasonings.

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