Imported from Instagram

Chicken Alfredo Tacos

Name: Chicken Alfredo Tacos
Prep time: 35 min
Cook time: 30 min
Total time: 65 min
Yield: 4 servings
Cuisine: Other
Ingredients: 1 lb boneless chicken breast (Cut into small pieces.); salt (To taste, for the chicken marinade.); 1 tsp black pepper (For the chicken marinade.); 1 tsp smoked paprika powder (For the chicken marinade.); 1 tbsp garlic powder (For the chicken marinade.); 1 tsp onion powder (For the chicken marinade.); 0.5 tsp Italian seasoning (For the chicken marinade.); 2 tbsp lemon juice (For the chicken marinade.); 2 tbsp oil (For marinating, plus more for cooking the chicken.); 2 tbsp butter (For the Alfredo sauce.); 1 tbsp all-purpose flour (For the Alfredo sauce.); 2 cloves fresh garlic (Minced.); 1 cup unsweetened heavy whipping cream (For the Alfredo sauce.); salt (To taste, for the Alfredo sauce.); 0.5 tsp black pepper (For the Alfredo sauce.); 1 tsp garlic powder (For the Alfredo sauce.); 0.5 cup milk (For the Alfredo sauce.); 0.75 cup Parmesan cheese (Freshly grated.); 15 mini tacos (The source gives a range of 15–16 mini tacos.); 1 cup mozzarella cheese (For filling the tacos and adding a little more over the chicken mixture.); oil (For lightly frying the tacos.); 0.25 cup parsley (Freshly chopped, for garnish.)

Recipe by Iram Mansoor @iramsfoodstory · Instagram

Imported by Iram Mansoor on SeeMeCook

Crispy mini tacos filled with seasoned chicken tossed in creamy Parmesan Alfredo sauce, melted mozzarella, and fresh parsley. Extra Alfredo sauce is served alongside for dipping.

4 servings65 minOther

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Ingredients

1 lb boneless chicken breast (Cut into small pieces.)
salt (To taste, for the chicken marinade.)
1 tsp black pepper (For the chicken marinade.)
1 tsp smoked paprika powder (For the chicken marinade.)
1 tbsp garlic powder (For the chicken marinade.)
1 tsp onion powder (For the chicken marinade.)
0.5 tsp Italian seasoning (For the chicken marinade.)
2 tbsp lemon juice (For the chicken marinade.)
2 tbsp oil (For marinating, plus more for cooking the chicken.)
2 tbsp butter (For the Alfredo sauce.)
1 tbsp all-purpose flour (For the Alfredo sauce.)
2 cloves fresh garlic (Minced.)
1 cup unsweetened heavy whipping cream (For the Alfredo sauce.)
salt (To taste, for the Alfredo sauce.)
0.5 tsp black pepper (For the Alfredo sauce.)
1 tsp garlic powder (For the Alfredo sauce.)
0.5 cup milk (For the Alfredo sauce.)
0.75 cup Parmesan cheese (Freshly grated.)
15 mini tacos (The source gives a range of 15–16 mini tacos.)
1 cup mozzarella cheese (For filling the tacos and adding a little more over the chicken mixture.)
oil (For lightly frying the tacos.)
0.25 cup parsley (Freshly chopped, for garnish.)

Steps

1
Marinate the small pieces of chicken with salt, 1 teaspoon black pepper, smoked paprika, garlic powder, onion powder, Italian seasoning, lemon juice, and 2 tablespoons oil. Let the chicken marinate for 20–30 minutes.
2
Cook the marinated chicken until golden, then set it aside.
3
In the same pan, melt the butter.
4
Add the minced fresh garlic and sauté it.
5
Whisk the all-purpose flour into the butter and garlic.
6
Add the heavy cream and milk. Season with salt, black pepper, and garlic powder.
7
Simmer the sauce until slightly thickened.
8
Stir the freshly grated Parmesan into the sauce until smooth.
9
Add the cooked chicken to half of the Alfredo sauce and toss to coat. Reserve the remaining half of the sauce for serving as dipping sauce.
10
Fill each mini taco with some mozzarella, the chicken Alfredo mixture, and a little more mozzarella.
11
Fold the tacos and pan-fry them in oil until golden and crispy on both sides.
12
Garnish the tacos with freshly chopped parsley and serve with the reserved Alfredo sauce for dipping.

Notes

The source does not specify the cooking temperature, exact chicken cooking time, or exact sauce simmering time. It instructs cooking the chicken until golden, simmering the sauce until slightly thickened, and frying the tacos until golden and crispy on both sides.