That’s right, today is National Taco Day! Bet ya didn’t now that, did you?
We thought we’d mention it because, come on, celebrating food is what we’re all about right?
At the end of today’s blog, we’re going to add two really simple, but really yummy recipes for “Chicken Taco’s”. Now, the recipes call for raw chicken breasts, but why not bump it up a notch (Sorry Emirel) and use Bronco’s Fresh Fried Chicken in your tacos? It’ll save you time and make these just that much more, awesome!
[Oh, by the way, it’s also National Vodka Day, but that’s for an entirely different blog, sorry.]
The word taco is the Mexican equivalent of the English word sandwich. The tortilla, which is made of corn or wheat, is wrapped or folded around a filling that is generally made of spiced proteins – beef, pork or fish, or even better, black beans (yes, a great source of protein – 8 grams in only 1/2 cup).
Ever wonder where the taco truck idea came from? Wonder how long they’ve been around? Well, it turns out, Bronco’s has been around longer than the taco truck. Who’d have thought!
Trivia: Thought Taco Trucks were new ?
One of the first taco trucks is thought to have started in New York when in 1966 two New York housewives operated an early version of the taco truck. Although the truck did not have a full kitchen, it was available for catering. ~ Read more
Learn something new and exciting every day, huh?
Ok, here’s your two FREE chicken taco recipes. Remember, replacing the skinless chicken breasts with fresh, Bronco’s Fried Chicken will make you an absolute legend with the family. We won’t tell if you don’t.
Plan ahead when making this, as it needs to refrigerate 8 hours or overnight
1/3 cup olive or vegetable oil
1/4 cup lime juice
4 garlic cloves, minced
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
4 boneless skinless chicken breast halves (1 1/4 pounds)
6 (8-inch) flour tortillas or taco shells, warmed
Toppings of your choice
In a large resealable plastic bag or shallow glass container, combine the first 8 ingredients. Add chicken and turn to coat. Seal or cover and refrigerate 8 hours or overnight, turning occasionally. Drain and discard marinade.
Grill chicken, uncovered, over medium heat for 5 to 7 minutes on each side or until juices run clear.
Cut into thin strips; serve in tortillas or taco shells with desired toppings.
Nutritional Analysis: One serving (prepared with flour tortillas and without salt; calculated without toppings) equals: 338 calories, 289 mg sodium, 63 mg cholesterol, 28 gm carbohydrate, 27 gm protein, 12 gm fat
Diabetic Exchanges: 3 lean meat, 2 starch, 1/2 fat
Chicken Chile Verde Tacos
Yield: 4 servings
3 cups shredded cabbage
1 cup fresh cilantro, lightly packed
1 cup green chile salsa
1 pound boneless skinless chicken breasts
1 teaspoon salad oil
3 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon dried oregano
8 flour tortillas, reduced fat or regular
Combine cabbage, cilantro and salsa in a serving dish; set aside.
Cut chicken crosswise into 1/2-inch wide strips.
In a 10- to 12-inch nonstick frying pan over medium-high heat, stir oil, onion and garlic for 2 minutes. Increase heat to high, add chicken, and stir often until meat is no longer pink in center, 4 to 6 minutes. Add cumin and oregano; stir for 15 seconds. Spoon into serving dish.
Wrap tortillas in a cloth towel and cook in microwave oven on full power until hot, about 1 1/2 minutes.
At the table, spoon the cabbage and chicken mixture into the tortillas.
Per serving: 356 cal., 17% (62 cal.) from fat; 32 g protein; 6.9 g fat (0.5 g sat.); 30 g carbo (4.6 g fiber); 858 mg sodium; 66 mg chol