Food & Drink Magazine

Oven-Baked Spicy Chicken Tacos

By Mariealicerayner @MarieRynr
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Making Mexican (Tex Mex) food here in the UK has always presented me with somewhat of a challenge.  Although there are certainly many more ingredients available these days in the grocery shops than there were when I first  moved over here,  they are quite Briticized and not everything that I am used to using is available.   But that's okay.  I adapt.
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I adapted this recipe from one I found on the Old El Paso Web Site.    We've only just gotten the stand and stuff taco shells over here, but there is a great tutorial for making your own here.
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Old El Paso Spicy Taco seasoning isn't available here.  Instead they have Garlic Paprika Taco Seasoning mix.  It's probably the same thing, but uses spanish smoked paprika, which is quite hot and spicy so it worked well.
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No such thing as tinned green chillies either, but that is also okay. I just use fresh green chillies which I deseed, trim and chop and then soften along with the onions.  I have always done this over here in the UK when it calles for tinned green chillies and it works well.
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I keep telling  myself that I am going to buy a mitt full of green chillies one day and roast my own, but I ever do  . . .  and so I just use them fresh.  I don't really like my food super hot anyways.
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These were really, really nice.  I made Todds with soft stand and stuff tacos because he doesn't like really hard food and those worked well also.
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I served them with our favorite garnishes of chopped peppers, onions, olives, shredded lettuce and sour cream.   Very scrumptious indeed!  And so simple and quick to make!  Now if we could only get the Mexican cheese.  I used a mix of Strong Cheddar and Jack.
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*Oven Baked Spicy Chicken Tacos*Makes 10Printable Recipe Simple and delicious.  A real family pleaser.  
1 TBS oil1/2 pound cooked, shredded chicken1 packet hot and spicy taco seasoning1 medium onion, peeled and diced1 clove garlic, peeled and minced1 400g diced tomatoes, drained well (14.5 ounces)2 green chilies, trimmed and chopped (discard seeds and ribs)10 taco shells10 TBS refried beans240g of grated cheese (I use a mix of strong cheddar and jack) (2 cups)To serve:your favorite taco toppings such as sliced jalapenos, sour cream, salsa, chopped coriander, shredded lettuce, etc.) 
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 Preheat the oven to 200*C/400*F/ gas mark 6.  Spray a 9 by 13 inch baking dish with non-stick cooking spray.  Set aside.
Heat the oil in a large skillet.  Add the onion and chilies.  Cook, stirring frequently until softened.  Add the garlic.  Cook until fragrant and then add the chicken, taco seasoning and drained tomatoes.   Reduce to low and then cook for five to eight minutes so that the flavours meld.
Place the taco shells in the baking dish, open side up, next to each other.  Place a TBS of beans in the bottom of each.  Top with a portion of the chicken mixture.  Sprinkle generously with the grated cheese.
Bake for 12 to 15 minutes, until the cheese is bubbling and the edges of the shells are golden.  Serve hot with your favorite toppings.
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Of course it goes without saying I used Cirio Tomatoes for this.  They really are the best!  But then you already knew that I am sure.  ☺
Super Fab, quick and delicious!  Bon Appetit!  Or should I say  Comiendo Feliz!


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