Mexican > Tacos

Parrot Feather Tacos Recipe

Ingredients with Measurements:
- 1 lb. ground chicken
- 1 tbsp. olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp. chili powder
- 1 tsp. cumin
- 1/2 tsp. paprika
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/2 cup chicken broth
- 1/4 cup chopped fresh cilantro
- 8-10 taco shells
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/2 cup shredded cheddar cheese
- 1/4 cup sour cream
- 1 lime, cut into wedges

Special equipment needed:
- Large skillet
- Wooden spoon
- Cutting board
- Knife

Step-by-step instructions:

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the diced onion and minced garlic and cook until softened, about 3-4 minutes.
3. Add the ground chicken and cook until browned, breaking it up with a wooden spoon as it cooks.
4. Add the chili powder, cumin, paprika, salt, and black pepper and stir to combine.
5. Pour in the chicken broth and bring to a simmer.
6. Reduce the heat to low and let the mixture simmer for 10-15 minutes, until the liquid has mostly evaporated.
7. Stir in the chopped cilantro and remove from heat.
8. Heat the taco shells according to package instructions.
9. Fill each taco shell with the ground chicken mixture.
10. Top with shredded lettuce, diced tomatoes, shredded cheddar cheese, and a dollop of sour cream.
11. Serve with lime wedges on the side.


Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for cooking the chicken mixture
Serving size:
Makes 8-10 tacos

Nutritional information:
Calories per serving: 200
Total fat: 10g
Saturated fat: 3g
Cholesterol: 45mg
Sodium: 350mg
Total carbohydrates: 14g
Dietary fiber: 2g
Sugar: 2g
Protein: 15g

Substitutions for ingredients:
- Ground turkey or beef can be used instead of ground chicken.
- Vegetable broth can be used instead of chicken broth for a vegetarian option.
- Any type of cheese can be used instead of cheddar cheese.

Variations:
- Add diced avocado or guacamole to the tacos for extra creaminess.
- Use corn tortillas instead of taco shells for a gluten-free option.
- Add a can of drained and rinsed black beans to the chicken mixture for added protein and fiber.

Tips and tricks:
- Make sure to break up the ground chicken as it cooks to ensure even browning.
- Use a slotted spoon to remove any excess liquid from the chicken mixture before filling the taco shells to prevent them from getting soggy.
- Squeeze fresh lime juice over the tacos before serving for extra flavor.

Storage instructions:
Leftover chicken mixture can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the chicken mixture in a skillet over medium heat until heated through. Heat the taco shells in the oven or microwave according to package instructions.

Presentation ideas:
Arrange the tacos on a platter and garnish with additional cilantro leaves and lime wedges.

Garnishes:
Fresh cilantro leaves and lime wedges

Pairings:
Serve with a side of Mexican rice and refried beans for a complete meal.

Suggested side dishes:
Mexican rice and refried beans

Troubleshooting advice:
If the chicken mixture is too dry, add a splash of chicken broth or water to loosen it up.

Food safety advice:
Make sure to cook the ground chicken to an internal temperature of 165°F to ensure it is fully cooked and safe to eat.

Food history:
The origin of tacos is not clear, but they are believed to have originated in Mexico in the 18th century.

Flavor profiles:
The Parrot Feather Tacos have a spicy and savory flavor profile with hints of smokiness from the chili powder and paprika.

Serving suggestions:
Serve the tacos with a side of Mexican rice and refried beans for a complete meal.

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Taste: Savory, Tangy, Spicy, Zesty, Herbal, Aromatic