Salsa Chicken Tacos
10m
Prep Time
20m
Cook Time
6
Servings
Spicy chicken wrapped in warm flour tortillas, made extra fresh and flavorful with Red Gold Salsa and Red Gold Original Tomatoes + Green Chilies. You can't go wrong with Red Gold for any of your recipes. @carolynscooking @thefeedfeed
Spicy chicken wrapped in warm flour tortillas, made extra fresh and flavorful with Red Gold Salsa and Red Gold Original Tomatoes + Green Chilies. You can't go wrong with Red Gold for any of your recipes. @carolynscooking @thefeedfeed
Ingredients
COPY INGREDIENTS
1 teaspoon kosher salt, more to taste1/2 teaspoon black pepper, more to taste1/2 teaspoon garlic powder1/2 teaspoon onion powder1/2 teaspoon cumin1/2 teaspoon dried oregano1/4 teaspoon cayenne pepper2 chicken breasts, boneless and skinless3 tablespoons olive oil, divided1 jar Red Gold® Medium Salsa 15.5 oz1 can Red Gold® Original Diced Tomatoes + Green Chilies 10 oz1 lime, juicedflour tortillas, warmedfresh cilantro, roughly chopped, for servingwhite onion, diced, for servingMexican crema, for serving
Instructions
- Combine all of the spices in a small bowl to make a dry rub.
- Rub the chicken with 1 tablespoon of olive oil and then season with the dry rub.
- Add the remaining olive oil to a Dutch oven or heavy bottomed pot over medium high seat and brown the chicken, about 2-3 minutes on each side.
- Add Red Gold Salsa, Red Gold Original Diced Tomatoes + Green Chilies, and lime juice. Stir well to combine. Lower the heat and cover the pot with a lid.
- Cook for 10 minutes and then shred the chicken in the pot. Continue cooking the shredded chicken for an additional 5 minutes. Taste and adjust seasoning if necessary.
- Pile the chicken into warmed tortillas and top with onions, cilantro and crema.
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