Salsa Chicken Tacos
Prep time 10mins
Cook time 20mins
Serves or Makes: 6

Recipe Card


  • 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


  • 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.