Quick & Easy Chicken Tacos - Make the Most of Delicious Leftovers

 

We've all been there. Faced with a bowl full of leftover cooked chicken and wondering what to do with it. We want something quick and easy and delicious, but we also don't want to put a lot of effort into it if we don't have to.

We've been all pot-pied out and just want something quick and simple that won't require a lot of time or energy on our part, and let's be honest here, in the summer months most of us really are not craving a bowl of hot soup!

  

Sure, we could make a chicken salad or some chicken salad sandwiches, but this quick and easy chicken taco recipe that I am sharing with you today is especially designed to help use up some of that roast chicken in a really delicious and simple way that isn't boring in the least. It's also guaranteed to get you out of the kitchen as quickly as possible!  You can have these on the table in not much more than 15 to 20 minutes!

The chicken filling is delicious and uses only a few simple ingredients. You can adjust the level of spice according to your own tastes.

The avocado base is a rich addition and adds a wonderful depth of creaminess to these tacos. Not quite guacamole, but similar, with fresh and zesty flavors that detract in no way from the chicken filling.

Tucked into a blistered wheat tortilla and topped with your favorite taco toppings, you really cannot go wrong with these tasty tacos!

  

WHAT YOU NEED TO MAKE SPICY CHICKEN TACOS

Nothing too far out of the ordinary.  If you are like me and keep a healthy store cupboard of Mexican ingredients, you probably have everything you need to make these right now!

For the chicken filling:

• 1 1/2 cups (190g) shredded cooked chicken
• 1/2 TBS light olive oil
• 1/2 medium onion, peeled and finely chopped
• 1 cloves garlic, peeled and minced
• 1 tsp chipotle in adobo sauce, or to taste
• 1/2 tsp dried oregano flakes
• 1/2 tsp dried coriander leaf (cilantro)
• 1/4 tsp dried ground cumin
• 1/2 cup (80g) tinned chopped tomatoes in tomato juice, undrained (freeze the remainder)
• 1/2 TBS lime juice
• Salt and black pepper to taste

For the avocado:

• 1 ripe avocado, peeled, pitted and coarsely mashed
• 1/2 TBS lime juice
• 1/8 tsp garlic powder
• salt and black pepper to taste

To Serve:

• 1 small red onion, peeled and finely diced
• 6-inch flour tortillas
• Mexican cheese blend
• shredded lettuce
• sour cream

 

You can use any kind of leftover cooked chicken for this. It can be from a roast chicken, or a rotisserie chicken. I have also been known to poach chicken breasts specifically to use in things like this.  Its very easily done.

Just pop boneless, skinless chicken breasts into a saucepan and cover with well-seasoned cold water or stock.  Bring to the boil, then reduce to a simmer and cover tightly.  Cook over low heat for about 1o to 15 minutes until cooked through. The inner temperature should register 165*F or 74*C.

Leave to cool in the stock and then remove, discard stock and shred with two forks.

 You can freeze any leftover tomatoes or chilies in adobe sauce that are not needed for the recipe. That way you will have them to hand to use in other dishes.

  

The tomatoes can simply be popped into a lock top and frozen as is. For the Chilies in Adobo sauce, I dollop them onto a parchment lined baking sheet in 1 teaspoon measured amounts and freeze. Once frozen I transfer the frozen dollops to an airtight container or zip lock bag.  

Make sure your avocado is ripe and easily mashed. You can also use frozen avocado thawed for this.  Pat dry before mashing so it's not overly wet.

I use a mild grated Mexican cheese blend, but I don't like a lot of spice. You do you! You can also grated your own cheeses for this. I recommend Jack and a strong cheddar.

You can garnish/finish these with whatever additional toppings you prefer. Chopped fresh tomato, sliced black olives, etc.

  

HOW TO MAKE SPICY CHICKEN TACOS

These are really simple to make. I know I say that all the time, but it's true. I am at a stage in life where I no longer do complicated if I can help it!  Simple, easy and delicious works for me!

Make your chicken filling first. Heat the oil in a large skillet over medium heat. Add the onions.

Cook, stirring frequently until softened without browning. Add the garlic and cook for a minute or so longer.

Add the chicken, chipotle chili, oregano and coriander leaf, ground cumin, undrained tomatoes and lime juice. Cook and heat through over medium low heat.

Taste and adjust seasoning with salt and black pepper. Keep warm.

  

Make the avocado layer by mashing the avocado together with the lime juice, garlic powder and seasoning to taste.

Warm your tortillas as per your preferred method.

Fill your prepared tortillas as follows: A layer of avocado, shredded lettuce, your chicken filling, sour cream, and finished off with chopped red onions.

  

HOW TO WARM TORTILLAS OVER AN OPEN FLAME

This is my preferred method of warming tortillas. They end up lovely and blistered with an almost smoky taste. You can do this over the gas flame of a gas stove or over a gas grill. I don't recommend using candles unless you want your tortillas to taste like pumpkin spice or blueberry tart, lol

This method blisters them beautifully. Take a pair of tongs and cook them over a lit gas burner. Just plop them onto the lit burner for about 30 seconds, flip them over and cook for another 30 seconds upon which time they will be beautifully blistered and have taken on a smokey flavor. Keep warm, while you blister them all. 

Alternately you can do this over the open flame of a gas grill or BBQ.

  

I found these chicken tacos to be just right and not overly spicy. You can of course adjust the heat level by the amount of chilies in adobo sauce that you add. I always err on the side of caution as I no longer like to eat really spicy foods.

I like to top my tacos simply with some sour cream, grated cheese and a bit of chopped red onion.  There is nothing elaborate, but simple things, done well, speak for themselves, and these are fabulous tacos!!  No bells or whistles needed.

These were very filling all on their own as is, but if you have some hearty eaters in the house you might want to add some Mexican rice and beans. I trust this recipe.  It's simple and delicious. You really can't go wrong with simple.

 

Do you love tacos as much as I love tacos?  I just can't get enough of these tasty, spicy, Tex Mex treats! I have made quite a few different versions through the years. Here are a few more that I enjoy!

SHREDDED BEEF TACOS - The filling for these delicious beef tacos begins in the slow cooker/crock pot with a variety of spices, etc.  You end up with tender, melt-in-the-mouth beef, perfect for shredding and adding to soft or hard tortillas with your favorite toppings. These are fabulous to put on in the morning and come home to after church! Easy peasy Lemon squeezy!

CRISPY TWO POTATO TACOS - These are my all-time favorite tacos!! Both sweet and white potatoes are combined in this rich and cheesy filling. Tucked into Corn and Wheat tortillas and pan toasted until golden brown and crisp, these are delicious served with green salsa and sour cream! I could eat these every day and never get tired of them!

Yield: 6 small tacos (3 servings)

Author: Marie Rayner

Spicy Chicken Tacos

Quite delicious with just the right amount of spice and super simple to make. You can make these as spicy or as mild as you enjoy according to how much of the chipotle chili in adobe sauce you use. I find 2 tsp just right for my taste!

Ingredients

For the chicken filling:

• 1 1/2 cups (190g) shredded cooked chicken
• 1/2 TBS light olive oil
• 1/2 medium onion, peeled and finely chopped
• 1 cloves garlic, peeled and minced
• 1 tsp chipotle in adobo sauce, or to taste
• 1/2 tsp dried oregano flakes
• 1/2 tsp dried coriander leaf (cilantro)
• 1/4 tsp dried ground cumin
• 1/2 cup (80g) tinned chopped tomatoes in tomato juice, undrained(freeze the remainder)
• 1/2 TBS lime juice
• Salt and black pepper to taste

For the avocado:

• 1 ripe avocado, peeled, pitted and coarsely mashed
• 1/2 TBS lime juice
• 1/8 tsp garlic powder
• salt and black pepper to taste

To Serve:

• 1 small red onion, peeled and finely diced
• 6-inch flour tortillas
• Mexican cheese blend
• shredded lettuce
• sour cream

Instructions

1. Make your chicken filling first. Heat the oil in a large skillet over medium heat. Add the onions.
2. Cook, stirring frequently until softened without browning. Add the garlic and cook for a minute or so longer.
3. Add the chicken, chipotle chili, oregano and coriander leaf, ground cumin, undrained tomatoes and lime juice. Cook and heat through over medium low heat.
4. Taste and adjust seasoning with salt and black pepper. Keep warm.
5. Make the avocado layer by mashing the avocado together with the lime juice, garlic powder and seasoning to taste.
6. Warm your tortillas as per your preferred method.
7. Fill your prepared tortillas as follows: A layer of avocado, shredded lettuce, your chicken filling, sour cream, and finished off with chopped red onions.

Notes

How to Warm Tortillas over an Open Flame

This blisters them beautifully. Take a pair of tongs and cook them over a lit gas burner. Just plop them on for about 30 seconds, flip them over and cook for another 30 seconds upon which time they will be beautifully blistered and have taken on a smokey flavor. Keep warm, while you blister them all. 

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