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SideChef
Recipes
American
Capon Chicken Tacos
Recipe

13 INGREDIENTS • 7 STEPS • 25MINS

Capon Chicken Tacos

Nowadays most everybody is familiar with chicken tacos. These here beauties are essentially the same, except that the chicken has been replaced with the much more succulent and tasty Capon (rooster meat).
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Chef's Opinion
After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
https://chefsopinion.org/
Nowadays most everybody is familiar with chicken tacos. These here beauties are essentially the same, except that the chicken has been replaced with the much more succulent and tasty Capon (rooster meat).
25MINS
Total Time
$11.27
Cost Per Serving
Ingredients
Servings
2
US / Metric
Capon Breast
2
Capon Breasts
or Chicken Breast
Salt
1/4 cup
Salt
Granulated Sugar
1/4 cup
Granulated Sugar
Water
6 cups
Water
Cayenne Pepper
to taste
Cayenne Pepper
Corn Oil
1 Tbsp
Corn Oil
Lettuce
to taste
Lettuce, finely sliced
Lemon
to taste
Lemons
or Lime
Refried Beans
to taste
Refried Beans
Guacamole
to taste
Guacamole
Flour Tortilla
to taste
Flour Tortillas, toasted
Jalapeño Pepper
to taste
Jalapeño Peppers, chopped
Sour Cream
to taste
Sour Cream
optional
Nutrition Per Serving
VIEW ALL
Calories
612
Fat
7.0 g
Protein
110.4 g
Carbs
25.0 g
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Capon Chicken Tacos
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Chef's Opinion
After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
https://chefsopinion.org/

Author's Notes

For best results, brine the chicken overnight.

Depending on where you live and how specialized your local supermarket is, you may be able to find a capon in the poultry section. If you can't find capon, these tacos will also be delicious with regular chicken breast.
Cooking InstructionsHide images
step 1
Cut Capon Breasts (2) into medallions.
step 2
Mix together the Water (6 cups) mixed with Salt (1/4 cup) and Granulated Sugar (1/4 cup). Brine the pieces of meat overnight in the fridge.
step 3
Heat up Corn Oil (1 Tbsp) in a medium frying pan. Season medallions with Cayenne Pepper (to taste) and sauté until cooked through.
step 3 Heat up Corn Oil (1 Tbsp) in a medium frying pan. Season medallions with Cayenne Pepper (to taste) and sauté until cooked through.
step 4
Cut into chunks.
step 4 Cut into chunks.
step 5
Top each Flour Tortillas (to taste) with 2 Tbsp of Refried Beans (to taste).
step 5 Top each Flour Tortillas (to taste) with 2 Tbsp of Refried Beans (to taste).
step 6
Top the refried beans with 1/2 cup Lettuce (to taste) and a squeeze of Lemons (to taste).
step 6 Top the refried beans with 1/2 cup Lettuce (to taste) and a squeeze of Lemons (to taste).
step 7
Add with 1/2 cup of the capon, 2 Tbsp of Guacamole (to taste), 1 tsp Jalapeño Peppers (to taste) and 1 Tbsp of Sour Cream (to taste).
step 7 Add with 1/2 cup of the capon, 2 Tbsp of Guacamole (to taste), 1 tsp Jalapeño Peppers (to taste) and 1 Tbsp of Sour Cream (to taste).
Tags
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American
Lunch
Chicken
Shellfish-Free
Kid-Friendly
Dinner
Mexican
Summer
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