Now, I must confess, tacos have always held a special place in my heart. Growing up, they were a staple in our household. Every taco night was an event, a chance for us to gather around the kitchen, chatting and laughing as we built our tacos, each one unique and bursting with flavor. It was always a hands-on affair, with everyone pitching in, and it never failed to fill the house with the most mouthwatering aromas.
The secret to our family’s tacos? It’s all about the chicken. We start with tender, boneless chicken tenderloins that are cooked to perfection until they’re succulent and packed with flavor. With a bit of butter, onions caramelizing in the pan, and a splash of Pace picante sauce, you’ve got a base that’s both rich and comforting. I remember my kids peeking over the stove, eagerly waiting for the moment they could grab a forkful of the tender, stewed chicken.
And let’s not forget the toppings! This is where you can really let your creativity run wild. From crisp iceberg lettuce and fresh cilantro to creamy queso fresco and juicy tomatoes, every bite is a harmony of textures and tastes. My husband always insists on a dollop of sour cream, while my eldest goes heavy on the cheese. It’s those little personal touches that make taco night a cherished tradition in our home.
So, why not give these chicken tacos a try? They’re simple to make, irresistibly tasty, and perfect for any occasion, whether it’s a casual family dinner or a festive gathering with friends. Trust me, once you’ve tasted these, you’ll be making them a regular feature in your meal rotation. Let’s get cooking!
How to Make Chicken Tacos
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Ingredients:
- 2 pounds boneless, skinless chicken tenderloins
- 3 tablespoons butter or margarine, divided
- 1/2 cup finely diced white onion
- 3 cups water
- 16 ounces Pace picante sauce (mild or medium, reserve 1/3 cup for garnish)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 tablespoon Adobo seasoning
- 1 tablespoon chopped fresh cilantro
Directions:
- In a large skillet or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the onions and sauté until they become golden and fragrant.
- Introduce the chicken to the pan and cook for about 4-5 minutes until it starts to brown slightly, ensuring it remains tender.
- Pour in the water, and mix in salt, pepper, Adobo seasoning, and the picante sauce (reserving 1/3 cup for later). Bring to a gentle simmer over medium-high heat, cover, and cook for about 45 minutes.
- Use two forks to shred the chicken once it’s tender. Stir in the remaining tablespoon of butter, letting it melt into the sauce.
- Warm the tortillas by wrapping them in damp paper towels and microwaving for about 1 minute. Fill each tortilla with the shredded chicken, lettuce, cilantro, cheese, tomatoes, and drizzle with reserved picante sauce.
- To complete the meal, serve with refried beans and saffron rice if you wish. Enjoy the burst of flavors in each bite!
Flexible Ingredient Options for Every Cook
If you don’t have chicken tenderloins, chicken breasts work just as well. Swap the butter for olive oil if you prefer. For a bit more spice, try using hot Pace picante sauce. Vegetarian? Substitute the chicken with tofu or jackfruit for a delightful twist.
Best Ways to Store Chicken Tacos Leftovers
Keep leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or broth. If you’ve made a large batch, freeze the chicken mixture in portions for up to 3 months.
Perfect Pairings for Chicken Tacos
Serve your tacos with a side of Mexican rice or corn salad for a delightful contrast. A tangy margarita or cold glass of sangria makes for a refreshing pairing. For a non-alcoholic option, try a citrusy agua fresca.
Mastering the Art of Chicken Tacos
To keep your chicken moist, avoid overcooking it; it’s done when it easily shreds with a fork. Don’t skip the step of adding butter at the end; it enriches the sauce beautifully. For an extra kick, sprinkle a bit of lime juice over the tacos just before serving.
Seasonal Twists for Chicken Tacos
In spring, add fresh radishes for a crisp bite. Summer is perfect for incorporating grilled corn. As autumn rolls in, roasted pumpkin seeds add a delightful crunch. Winter calls for a hint of warming spices like cinnamon or nutmeg in the chicken mix.
FAQs:
Can I make these tacos ahead of time?
Yes, you can prepare the chicken mixture in advance and store it in the fridge. When you’re ready to serve, reheat the chicken mixture on the stove and assemble the tacos with fresh toppings.
What’s the best way to shred the chicken?
A simple method is to use two forks to pull apart the chicken once it’s cooked. Alternatively, you can use a hand mixer on low speed to shred the chicken quickly and easily if you have one.
Can I use corn tortillas instead?
Absolutely! Corn tortillas are a traditional choice for tacos and can bring a different texture and flavor. Just heat them up a bit to make them pliable before filling.
What if I want spicier tacos?
You can spice things up by using a hot variety of picante sauce or adding chopped jalapeños to the chicken mixture. Serve with hot sauce on the side for those who like an extra kick.
Is there a dairy-free option for this recipe?
For a dairy-free version, omit the cheese and sour cream or substitute with dairy-free alternatives. You can also add creamy avocados for added richness without the dairy.
How can I make the tacos gluten-free?
To make the tacos gluten-free, simply substitute the flour tortillas with corn tortillas and ensure that your Adobo seasoning and picante sauce are gluten-free certified. Always check labels to be sure.
Chicken Tacos
Equipment
- large frying pan or Dutch oven
Ingredients
Chicken Tacos:
- 2 pounds boneless, skinless chicken tenderloins
- 3 tablespoons butter or margarine divided
- 1/2 cup finely diced white onion
- 3 cups water
- 16 ounces Pace picante sauce mild or medium, reserve 1/3 cup for garnish
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 tablespoon Adobo seasoning
- 1 tablespoon chopped fresh cilantro
Toppings:
- 1 package flour tortillas
- 2 cups finely shredded iceberg lettuce
- 1/2 cup fresh chopped cilantro
- 2 cups shredded queso fresco or Monterey Jack cheese
- 1 1/2 cups finely chopped tomatoes optional
- 1/2 cup sour cream optional
Instructions
For Chicken:
- In a large frying pan or Dutch oven, heat 2 tablespoons of butter over medium heat. Cook the onions until they soften and begin to turn golden.
- Add the chicken pieces and sauté until they are no longer pink and start to brown lightly, roughly 4-5 minutes, taking care not to overcook.
- Pour in the water along with salt, pepper, Adobo seasoning, and the Pace picante sauce, reserving 1/3 cup for later. Increase the heat to medium-high and bring it to a gentle boil. Cover with a lid and let it simmer for about 45 minutes, stirring occasionally, adding additional water if necessary.
- When the chicken is tender and most of the liquid has reduced, shred it using two forks to your preferred consistency and adjust seasonings if needed. Stir in the remaining tablespoon of butter for extra richness.
For Tacos:
- Warm the tortillas in the microwave by wrapping them in damp paper towels for about 1 minute. Assemble the tacos with the shredded chicken, lettuce, cilantro, cheese, tomatoes, and a drizzle of the reserved picante sauce.
- Serve with refried beans and saffron rice for a complete meal. Enjoy your homemade tacos!
