Salsa Chicken Tacos
5
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Prep time 10mins
Cook time 20mins
Serves or Makes: 6
Recipe Card
ingredients
- 2 boneless, skinless chicken breasts
- 3 tablespoons olive oil, divided
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper, plus 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
- 1 jar of Red Gold Medium Salsa
- 1 can Original Tomato Love Tomatoes
- Juice of 1 lime
- Flour tortillas, warmed
- Fresh cilantro, roughly chopped
- White onion, diced
- Mexican crema, for serving
Method
Step 1
Combine all of the spices in a small bowl to make a dry rub.
Step 2
Rub the chicken with 1 tablespoon of olive oil and then season with the dry rub.
Step 3
Add the remaining olive oil to a dutch oven or heavy bottomed pot over medium high heat and brown the chicken. About 2-3 minutes on each side.
Step 4
Add salsa, Tomato Love Tomatoes and lime juice. Stir to combine. Lower the heat and cover the pot with a lid.
Step 5
Cook for 10 minutes and then shred it in the pot. Continue cooking the shredded chicken for an additional 5 minutes. Taste and adjust seasoning if necessary.
Step 6
Pile the chicken into warmed tortillas and top with onions, cilantro and crema.