Incredible Beef Resepi - Lemon Garlic Chicken Souvlaki

Juicy chicken cut into bite-sized pieces and marinaded in homemade BBQ sauce is the star of the show in these tasty tacos.
Directions for: Chicken Taco Meat Tacos

Ingredients

Tacos

16 taco shells

1 bag Chicken Taco Meat (thawed if frozen), recipe follows

1 head green lettuce, thinly sliced

6 Roma tomatoes, chopped

1 cups grated Cheddar-Jack cheese

1 cup sour cream

Hot sauce, as needed

Chopped fresh cilantro, for garnish

Lime wedges, for squeezing

Chicken Taco Meat

2 Tbsp olive oil

6 skinless chicken breasts, boneless cut into bite - sized pieces

3 cloves garlic, minced

1 large onion, chopped

2 Tbsp chili powder

2 tsp paprika

1 Tbsp cumin

Salt

14 ounce can tomato sauce

Directions

Tacos

1. Warm the taco shells in the oven according to the package instructions. Heat the Chicken Taco Meat in a skillet until piping hot.

2. Pile up the warm shells with: sliced lettuce, Chicken Taco Meat, chopped tomatoes, grated Cheddar-Jack and sour cream. Top with hot sauce and garnish with chopped cilantro. Serve with lime wedges for squeezing over the tacos.

Chicken Taco Meat

1. In a skillet over medium-high heat, add the olive oil and heat until hot. Add the chicken in batches and cook, browning, a couple minutes per side; remove the chicken to a plate using a slotted spoon. Add the garlic and onions to the skillet and cook briefly. Add the chili powder, paprika, cumin and salt to taste. Pour in the tomato sauce and 2 cups water to create a broth. Add the chicken back to the skillet. Bring to a boil, then simmer until the broth is reduced by half.

2. Let cool, divide among 4 freezer bags and freeze. Yield: 4 freezer bags (16 to 20 servings).

See more: Chicken, Cheese, Dinner, Herbs, Main, Mexican, Tomatoes