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Here Are Four Ways To Make Chicken Tacos

Tacos are for more than Tuesday.

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Chicken Tacos 4 Ways

Here's a video that shows you how to make all four:

View this video on YouTube

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Pineapple Paprika Chicken Tacos

Serves 4-6 INGREDIENTS2 cups shredded chicken1 cup (8 ounces) crushed pineapple1 white onion, diced2 cloves garlic, minced1 teaspoon smoked paprika1 teaspoon chili powder1 ¼ teaspoon salt1 red onion, diced, for topping½ cup cilantro, chopped, for topping4-6 corn tortillasPREPARATION1. In a large, nonstick skillet, heat the olive oil over medium heat.2. Toss in the onion and salt and sauté for 2 minutes. 3. Add in the garlic, chili powder, and paprika and toast for 1 minute. 4. Add in the pineapple and chicken and mix so the chicken is well-coated and warmed through.5. Pour the chicken mixture into a large serving bowl and toast the tortillas in the seasoned pan, about 3 minutes per side.6. Divide the mixture evenly between tortillas, top with diced red onion and cilantro, and serve.7. Enjoy!

Serves 4-6

INGREDIENTS

2 cups shredded chicken

1 cup (8 ounces) crushed pineapple

1 white onion, diced

2 cloves garlic, minced

1 teaspoon smoked paprika

1 teaspoon chili powder

1 ¼ teaspoon salt

1 red onion, diced, for topping

½ cup cilantro, chopped, for topping

4-6 corn tortillas

PREPARATION

1. In a large, nonstick skillet, heat the olive oil over medium heat.

2. Toss in the onion and salt and sauté for 2 minutes.

3. Add in the garlic, chili powder, and paprika and toast for 1 minute.

4. Add in the pineapple and chicken and mix so the chicken is well-coated and warmed through.

5. Pour the chicken mixture into a large serving bowl and toast the tortillas in the seasoned pan, about 3 minutes per side.

6. Divide the mixture evenly between tortillas, top with diced red onion and cilantro, and serve.

7. Enjoy!

Chicken Fajita Tacos

Serves 4-6INGREDIENTS2 cups shredded chicken1 red bell pepper, thinly sliced1 yellow bell pepper, thinly sliced1 green bell pepper, thinly sliced½ white onion, thinly sliced1 tablespoon olive oil1 teaspoon chili powder½ teaspoon cumin1 teaspoon salt½ teaspoon black pepperSour cream, for topping4-6 corn tortillasPREPARATION1. In a large, nonstick skillet, heat the olive oil over medium heat.2. Toss in the onions, bell peppers, salt, chili powder, cumin, and black pepper, and sauté until the onions and peppers have softened.3. Add in the shredded chicken and toss until everything in the pan is evenly coated and warmed through.4. Pour the chicken mixture into a large serving bowl and toast the tortillas in the seasoned pan, about 3 minutes per side.5. Divide the mixture evenly between tortillas, top with a drizzle of sour cream, and serve.6. Enjoy!

Serves 4-6

INGREDIENTS

2 cups shredded chicken

1 red bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

1 green bell pepper, thinly sliced

½ white onion, thinly sliced

1 tablespoon olive oil

1 teaspoon chili powder

½ teaspoon cumin

1 teaspoon salt

½ teaspoon black pepper

Sour cream, for topping

4-6 corn tortillas

PREPARATION

1. In a large, nonstick skillet, heat the olive oil over medium heat.

2. Toss in the onions, bell peppers, salt, chili powder, cumin, and black pepper, and sauté until the onions and peppers have softened.

3. Add in the shredded chicken and toss until everything in the pan is evenly coated and warmed through.

4. Pour the chicken mixture into a large serving bowl and toast the tortillas in the seasoned pan, about 3 minutes per side.

5. Divide the mixture evenly between tortillas, top with a drizzle of sour cream, and serve.

6. Enjoy!

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Creamy Cilantro Lime Chicken Tacos

Serves 4-6INGREDIENTS2 cups shredded chicken½ cup sour cream½ lime, juiced¼ cilantro leaves, chopped3 cloves garlic, minced1 tablespoon olive oil3/4 teaspoon saltPico de gallo salsa, for topping4-6 corn tortillasPREPARATION1. In a large, nonstick skillet, heat the olive oil over medium heat.2. Toss in the garlic and sauté until fragrant, about 30 seconds.3. Add the salt, shredded chicken, lime juice, and sour cream and mix until the chicken is evenly coated and the mixture has heated through.4. Stir in the cilantro and immediately remove from heat.5. Pour the chicken mixture into a large serving bowl and toast the tortillas in the seasoned pan, about 3 minutes per side.6. Divide the mixture evenly between tortillas, top with pico de gallo, and serve.7. Enjoy!

Serves 4-6

INGREDIENTS

2 cups shredded chicken

½ cup sour cream

½ lime, juiced

¼ cilantro leaves, chopped

3 cloves garlic, minced

1 tablespoon olive oil

3/4 teaspoon salt

Pico de gallo salsa, for topping

4-6 corn tortillas

PREPARATION

1. In a large, nonstick skillet, heat the olive oil over medium heat.

2. Toss in the garlic and sauté until fragrant, about 30 seconds.

3. Add the salt, shredded chicken, lime juice, and sour cream and mix until the chicken is evenly coated and the mixture has heated through.

4. Stir in the cilantro and immediately remove from heat.

5. Pour the chicken mixture into a large serving bowl and toast the tortillas in the seasoned pan, about 3 minutes per side.

6. Divide the mixture evenly between tortillas, top with pico de gallo, and serve.

7. Enjoy!

Spicy Chicken Tacos

Serves 4-6INGREDIENTS2 cups shredded chicken1 ½ cups crushed tomatoes1 white onion, diced2 cloves garlic, minced1 teaspoon dried oregano1 teaspoon ground cumin1 canned chipotle pepper, minced1 teaspoon salt4-6 corn tortillas1-2 avocados, sliced, for toppingPREPARATION1. In a large, nonstick skillet, heat the olive oil over medium heat.2. Toss in the onion and salt and sauté for 2 minutes. 3. Add the garlic, oregano, cumin, and chipotle and toast for 1 minute. 4. Add in the crushed tomatoes and chicken and stir until the chicken is evenly coated and the mixture is warmed through.5. Pour the chicken mixture into a large serving bowl and toast the tortillas in the seasoned pan, about 3 minutes per side.6. Divide the mixture evenly between tortillas, top with avocado slices, and serve.7. Enjoy!

Serves 4-6

INGREDIENTS

2 cups shredded chicken

1 ½ cups crushed tomatoes

1 white onion, diced

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon ground cumin

1 canned chipotle pepper, minced

1 teaspoon salt

4-6 corn tortillas

1-2 avocados, sliced, for topping

PREPARATION

1. In a large, nonstick skillet, heat the olive oil over medium heat.

2. Toss in the onion and salt and sauté for 2 minutes.

3. Add the garlic, oregano, cumin, and chipotle and toast for 1 minute.

4. Add in the crushed tomatoes and chicken and stir until the chicken is evenly coated and the mixture is warmed through.

5. Pour the chicken mixture into a large serving bowl and toast the tortillas in the seasoned pan, about 3 minutes per side.

6. Divide the mixture evenly between tortillas, top with avocado slices, and serve.

7. Enjoy!

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