Salsa Chicken Tacos

10 minutes Prep Time
20 minutes 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

Ingredients

  • 1 teaspoon kosher salt, more to taste
  • 1/2 teaspoon black pepper, more to taste
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • 2 chicken breasts, boneless and skinless
  • 3 tablespoons olive oil, divided

  • 1 jar Red Gold® Medium Salsa 15.5 oz

  • 1 can Red Gold® Original Diced Tomatoes + Green Chilies 10 oz

  • 1 lime, juiced
  • flour tortillas, warmed
  • fresh cilantro, roughly chopped, for serving
  • white onion, diced, for serving
  • Mexican crema, for serving

Instructions

Step one

Combine all of the spices in a small bowl to make a dry rub. 

Step two

Rub the chicken with 1 tablespoon of olive oil and then season with the dry rub.

Step three

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.

Step four

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.

Step five

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. 

Step six

Pile the chicken into warmed tortillas and top with onions, cilantro and crema.

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