Chicken Tacos With Cucumber Salsa Recipe

Chicken filling topped with a cool salsa make these tacos unique.


| April 30, 2012


MAIN ARTICLE: 

Celebrate the Flavors of Mexico

Chicken Tacos With Cucumber Salsa

2 tablespoons canola oil
1/2 red onion, chopped, divided
1/2 teaspoon red pepper flakes
1/2 packet (1.25 ounces) reduced sodium chili seasoning mix
2 chicken thighs (about 1/2 pound), cooked, cooled and shredded
1 cucumber, chopped
1/2 can (15 ounces) chopped tomatoes, drained
3 tablespoons thick and smooth taco sauce (mild, medium or hot), divided
1 tablespoon chopped fresh cilantro
Kosher salt and black pepper, to taste
8 yellow corn or whole grain taco shells
1 cup shredded cabbage
2 tablespoons sour cream

Heat oil in skillet over medium heat. Add and sauté half the onion, red pepper flakes and chili seasoning mix until onions are soft, about 5 minutes. Add chicken and cook until warmed through, about 5 minutes. Reduce heat to warm.

In medium bowl, mix together cucumber, tomatoes, 2 tablespoons taco sauce, remaining onion and cilantro. Season with salt and pepper to taste.

Evenly spoon chicken mixture into taco shells. Top with cucumber salsa and cabbage.





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