chicken tacos (aka kickin' tacos!)
One of our family favorites! When Solomon was learning to talk, he called chickens "kickins" - so this dinner soon became "Kickin' Tacos"! We love 'em! Should easily feed 6 modestly hungry adults.
Meat from one crockpot poached chicken—skin and bones removed—cut into bite-sized chunks or shredded, as you please
Taco seasoning—1-2 packets of your favorite brand, depending on how spiced you like your tacos
2-3 medium potatoes, peeled and cut into ¼ inch dice
¾ cup frozen or fresh peas
Water
Garnish ideas—fresh pico de gallo, shredded Colby/Jack or Monterrey Jack cheese, finely shredded lettuce, homemade refried beans, seasoned southwestern-style rice, salsa, taco sauce, ranch dressing, sliced picked jalapenos, etc.
Warm flour and/or corn tortillas
1. Place the chunks of chicken, taco seasonings, diced potatoes and water to just cover in a skillet over medium-high heat. Bring to a boil. Reduce heat to low, cover and simmer slowly 10-15 minutes until potatoes are tender. Remove cover and continue simmering until almost all the liquid is gone, stirring more frequently toward the end to avoid sticking to the pan and burning.
2. 5 minutes before serving, stir peas into the hot meat mixture.
3. Fold 10-12 tortilla in a cloth napkin or tea towel and microwave for 2 minutes.
4. Place a spoonful of meat mixture down the center of tortilla. Garnish as you like. We like ours with beans and rice, shredded cheese, finely shredded lettuce, and fresh pico de gallo, all topped with ranch dressing. Sally likes to add her homemade pickled jalapenos, too. Fold up taco style and enjoy!
And, for another great version of "Kickin' Tacos" we also like, see this recipe from The Pioneer Woman, too!
Meat from one crockpot poached chicken—skin and bones removed—cut into bite-sized chunks or shredded, as you please
Taco seasoning—1-2 packets of your favorite brand, depending on how spiced you like your tacos
2-3 medium potatoes, peeled and cut into ¼ inch dice
¾ cup frozen or fresh peas
Water
Garnish ideas—fresh pico de gallo, shredded Colby/Jack or Monterrey Jack cheese, finely shredded lettuce, homemade refried beans, seasoned southwestern-style rice, salsa, taco sauce, ranch dressing, sliced picked jalapenos, etc.
Warm flour and/or corn tortillas
1. Place the chunks of chicken, taco seasonings, diced potatoes and water to just cover in a skillet over medium-high heat. Bring to a boil. Reduce heat to low, cover and simmer slowly 10-15 minutes until potatoes are tender. Remove cover and continue simmering until almost all the liquid is gone, stirring more frequently toward the end to avoid sticking to the pan and burning.
2. 5 minutes before serving, stir peas into the hot meat mixture.
3. Fold 10-12 tortilla in a cloth napkin or tea towel and microwave for 2 minutes.
4. Place a spoonful of meat mixture down the center of tortilla. Garnish as you like. We like ours with beans and rice, shredded cheese, finely shredded lettuce, and fresh pico de gallo, all topped with ranch dressing. Sally likes to add her homemade pickled jalapenos, too. Fold up taco style and enjoy!
And, for another great version of "Kickin' Tacos" we also like, see this recipe from The Pioneer Woman, too!