Best Cancun Chikn Tacos Recipes

MEXICAN STREET TACOS

Steps:

• In a medium bowl, combine soy sauce, lime juice, 1 tablespoon canola oil, garlic, chili powder, cumin and oregano. In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour up to 4 hours, turning the bag occasionally. Heat remaining 1 tablespoon canola oil in a large skillet over medium high heat. Add steak and marinade, and cook, stirring often, until steak has browned and marinade has reduced, about 5-6 minutes, or until desired doneness. Serve steak in tortillas, topped with onion, cilantro and lime.

CANCUN CHIK'N TACOS

Steps:

• Cook patties as directed on package.
• Meanwhile, mix mayo and lime juice in medium bowl. Stir in coleslaw blend and radishes.
• Cut patties in half; place on tortillas. Top with coleslaw mixture; fold in half.

CHICKEN TACOS WITH CHIPOTLE

Steps:

• Put chicken thighs in a saucepan and cover with 3 cups water. Add scallions, bay leaf, thyme, peppercorns, allspice, cloves and 1/2 teaspoon kosher salt. Simmer for 30 minutes, then remove chicken and cool. Shred chicken with your fingers, discarding chicken skin and bone. Strain broth and reserve. You should have about 2 cups shredded chicken.
• Put olive oil in a skillet over medium heat. Add diced yellow onion, season with salt and cook until softened and a bit browned, about 5 minutes. Add garlic and cumin and cook for 1 minute more. Add chopped chipotle chile and adobo sauce and stir to combine. Add shredded chicken, salt lightly and stir to coat. Add chicken broth and simmer for 2 or 3 minutes, until sauce has thickened somewhat. Keep warm.
• Heat the tortillas over steam or by your favorite method, keeping them soft and pliable.
• Build the tacos quickly: Put a spoonful of the saucy chicken in the center of each tortilla. Top with a teaspoon of chopped white onion, a few slivers of serrano chile, some radish and avocado slices, a teaspoon of queso fresco and a teaspoon of crème fraîche. Add a few cilantro springs and a small pinch of oregano. Serve immediately with lime wedges on the side.

CANCUN CHICKEN

Steps:

• Twist crown from pineapple.
• Cut pine3apple in half lengthwise.
• Refrigerate half for another use, such as pasta salad.
• Cut fruit from shell with a knife.
• Cut fruit crosswise into 6 slices.
• Pound chicken into 1/2 thickness.
• Sprinkle with salt and pepper to taste.
• Combine cumin, oregano, and cloves in a cup.
• Sprinkle over chicken.
• In an 8 inch skillet saute pineapple in hot oil over medium high heat for about a minute.
• Remove from skillet.
• In same skillet saute chicken in pan juices.
• Reduce heat.
• Cover and simmer about 2 minutes or till juices run clear.
• Blend pineapple juice, lime juice, and cornstarch in a cup.
• Pour into same skillet.
• Stir until sauce boils and is thickened.
• Stir in cilantro.
• Serve sauce over chicken and pineapple.