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What's Up Magazine

Chicken Tacos with Cucumber Salsa

Apr 30, 2012 05:59PM ● By Anonymous

Serves 6

2 tablespoons canola oil
1/2 red onion, chopped
1/2 teaspoon red pepper flakes
1/2 packet (1.25 ounces) Ortega Reduced Sodium Chili Seasoning Mix
2 chicken thighs (about 1/2 pound), cooked and shredded
1 cucumber, chopped
1/2 can (15 ounces) chopped tomatoes, drained
3 tablespoons Taco Sauce (mild, medium or hot), divided
1 tablespoon chopped fresh cilantro
8 Taco Shells
1 cup shredded cabbage
2 tablespoons sour cream
Kosher salt, to taste
Black pepper, to taste

In skillet over medium heat, add oil. Sauté half the onion, red pepper flakes and reduced sodium chili seasoning mix until onions are soft, about 5 minutes. Add chicken and cook until warmed through, about 5 minutes.

For salsa: In bowl, mix together cucumber, tomatoes, 2 tablespoons taco sauce, remaining onion, cilantro, and salt and pepper to taste.

Spoon chicken mixture into taco shells, top with salsa and cabbage.

Mix remaining tablespoon of taco sauce into sour cream and top.