My family loves these easy fried tacos. They are fast, easy preparation and extra delicious, thanks to our incredibly delicious Cilantro Cilantro sauce. This is so easy dinner.
These fried chicken tacos are mixed with two favorite recipes in the blog. First, we do Competition fried chicken Gently cooking it with onions, garlic, cumin and bay leaf. Then we fill warm tortillas with chicken and scatter our creamy cilantro sauce (the same sauce used for this highly rated) Fried Veggie Tacos:)
These fried chicken tacos are perfect for busy nights. You can even prepare chicken and sauce in advance. The tangled chicken will keep up to 3 days and refrigerator to a month and the sauce will keep it in the refrigerator for about a week.
The main components
- Chicken. You gently simulate chicken (thighs or chicken breasts) with onions, garlic, bay leaf, cant, salt and pepper. You can do it on the stove as in our Stovetop shredded chicken recipe or slowly boiler Slow boiler fried chickenA number
- Milk cilantro sauce. I love this sauce and I think you too. You will make sour cream, lime juice, half of Jalapeño (or more spicy), cilantro leaves and salt. It’s great with these tacos but I also use it to scatter on rice, adding grain pots and more.
- Tortiles. Use your favorite tortillas for this taco. When I have time I like to make my own. Here is my Soft flour tortilla recipe and my favorite Corn tortilla recipeA number
- Additions: Feel free to add your preferred Taco Toppings. I love extra cilantro, tomatoes and crumpled queso frescoes. You can also consider Homemade Guacamole:To be in style Gala peakor these Sour onionsAuthority
Easy fried chicken tacos
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Preparation
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Boil
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These easy fried chicken tacos are a mix of two of our favorite things – tender fried chicken and our creamy Cilantro sauce. You can prepare both chicken and sauce in advance. The chicken will keep up to 3 days and refrigerate for up to a month. The sauce keeps the refrigerator for about a week and delicious on salads, rice bowl and egg.
Makes 4 maintenance or about 2 cups fried chicken
You will need
Chicken tacos
1 ½ pound unprotected chicken thighs or chicken breasts
1 medium onion, peeled and sliced
4 cloves of garlic, peeled and lightly crushed
1 Bay Leaf
1 ½ Tea spoons of land
1 teaspoon salt
1/2 teaspoon ground black pepper
12 years old Corn tortillas or Flour tortillas
1 medium tomato, chopped
Cheese such as queso fresco to serve
1 lime, cut into wedges
Milk cilantro sauce
1/2 cup sour cream
2 tablespoons of fresh lime juice
1/2 jalapeño, seeds and membrane removed
1/2 cup packed cilantro leaves and tender stems
Salt to taste
Directions:
1Cook the chicken. Combine chicken, onions, garlic, bay leaf, salt, cumin and pepper in a large heavy saucepan. Just add enough water to cover the chicken. Turn off the heat high, bring a boil, then remove any foam or scampering that swims on top.
2Adjust the heat so that water is very gently gently mingled around the chicken. Cook until the chicken is very tender, for about 30 minutes. Transfer chicken to the cutting board, and when it’s cool enough to use two forks or fingers to crush the meat.
BookletReduce cooking fluid. After removing the chicken, stay in the boiler remaining the remaining liquid until it is lowered by one third or until its taste focuses on. Spoon with 1 cup of thick cooking liquid on fried chicken and throw a coat. Use 2 to 3 days or freeze.
ThreeMake the sauce. Add sour cream, lime juice, jalapeño, cilantro and a pinch of salon. Blend until smooth. Taste, then add more lime juice or salt if necessary. Refrigerator up to a week.
5Warm tortillas. Bog tortillas with an aluminum foil with two staples. Place in the oven for 10 to 15 minutes or until hot.
6 years oldMake tacos. Complete each heated tortilla with chicken and tomato. Top with cheese and cilantro sauce stem. Serve with extra sauce and lime wedges.
Adam and Junny tips
- Double batches of chicken. To make a double batch, add the chicken to 3 pounds, then add more water to the cart. Onions, garlic and spices do not need to change.
- Skin chicken. We have prepared this recipe using useless, skin-covered thighs and chicken thighs that are still attached. Both are working very well. If you use the chicken with skin, just remove and remove the skin before choping the chicken. You can also find that you need to skip some of the fat cooked broth before you drop it on the chicken.
- Balance preparation liquid. You will have a finished liquid residue. It’s quite tasty as a light soup. You can also use it as a broth for other recipes. Or, if you keep the chicken over one day, add a spoon or two to add a little moisture.
- Slow boiler fried chicken. Add all the ingredients in the slow pot, then cook low until the chicken is cooked and competition 3 to 4 hours. Mix the chicken and pass the broth to the boiler. Tell the broth until the third is lowered, then spoon on the chicken.
- The food facts below are evaluated.
Nutrition by service
The amount of serving
3 small taco
Compound
Scintend
313
Compound
Protein
23 g
Compound
Carbohydrate
22 g
Compound
Dietary fiber
3 g
Compound
General sugar
4 g
Compound
Total fat
15 g
Compound
Saturated fat
6 g
Compound
Cholesterol
121 mg
Compound
Sodium
801 mg
We are Adam and Joan, the couple to make delicious, reliable recipes since 2009. Our goal. To inspire you to insert the kitchen and confidently cook fresh and fragrant food.More about us
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