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Recipe Card
ingredients
- 1 1/2 pounds boneless skinless chicken breast
- 12 small tortillas
- 2 teaspoons kosher salt
- 1 tablespoon freshly ground black pepper
- 1 tablespoon red chili powder
- 1 teaspoon cumin
- 1 teaspoon red chili flakes
- 1 tablespoon cajun seasoning
- 1 cube chicken bouillon plus 1 cup water (or 1 cup chicken broth)
- 1 red onion, sliced `
- 1 cup mixed bell peppers, sliced `
- 1 tablespoon freshly minced garlic
- 1 can Red Gold Tomato Love Seasoned Diced + Crushed Tomatoes Chili Starter
- 3 tablespoons Red Gold Roasted Garlic Tomato Paste
- 1/2 cup water
- 1 1/2 cups shredded mozzarella
- Diced tomatoes, chopped cilantro, diced red onion, lime wedges, for serving
Method
Step 1
In a mixing bowl, add the chicken. Season with salt, black pepper, and red chili powder.
Step 2
In a skillet, cook the chicken until it is fully cooked and tender. Shred the cooked chicken using two forks and set aside.
Step 3
In the same pan, sauté the onions and minced garlic until golden brown. Add bell peppers and sauté for an additional minute.
Step 4
Add the shredded chicken to the skillet and season with cajun seasoning, cumin, and red chili flakes.
Step 5
Add Red Gold Roasted Garlic Tomato Paste and Red Gold Tomato Love Seasoned Diced + Crushed Tomatoes Chili Starter, along with 1 cup of chicken broth.
Step 6
Mix everything together and let it cook for a few minutes to let the flavors meld.
Step 7
In a skillet on medium-low heat, warm up the tortillas. Add a generous amount of mozzarella cheese, fill them with the spicy shredded chicken on one side, then fold.
Step 8
Top with your favorite taco toppings like diced tomatoes, shredded lettuce, chopped cilantro, and a squeeze of lime juice.