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Pollo Lucas Tacos - Chicken Tacos

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.2334
Energy (kCal)333.9643
Carbohydrates (g)53.6408
Total fats (g)13.9216
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a nonreactive bowl, combine the chicken, lemon juice, salt, oregano, garlic, and oil; mix thoroughly. Refrigerate for up to 4 hours. | 2. To make the Lucas spice: Stir together the ground chile, sugar, and salt in a small bowl. Set aside. | 3. Half an hour before cooking, clean the grill thoroughly with a brush and wipe it down with an oil-dampened rag. Preheat the grill on high. Grill the chicken on both sides and then dust lightly with the spice mix. Grill 2 minutes more on each side. | 4. Remove to a platter. Cut into thin strips or dice. | 5. To serve, smear some beans inside a tortilla. Stud with the chicken and top with a small amount of guacamole and pico de gallo. | 6. Note: The chicken may be roasted instead of grilled. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken breast 4 boneless skinless boneless skinless - - - -
    lemon juice 1/3 cup 17.8933 5.612 0.2847 0.1952
    kosher salt 1 teaspoon - - - -
    mexican oregano 1 teaspoon - - - -
    garlic clove 3 minced 13.41 2.9754 0.5724 0.045
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    chile 1 tablespoon ground 18.135 3.7362 0.3763 0.1814
    sugar 3 tablespoons 165.18599999999998 41.3172 0.0 0.0
    kosher salt 1/4 teaspoon - - - -
    bean refried - - - -
    corn tortilla warmed - - - -
    guacamole - - - -
    pico de gallo - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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