Spicy Chicken Tacos

Spice up your next taco night with these Spicy Chicken Tacos, a family-friendly meal that’s all flavor and no fuss.

Protein-packed shredded chicken gets its spicy kick from a flavorful puree of diced tomatoes, jalapeños, salt, pepper, and a smoky blend of cumin and chili powder. You can easily dial the heat up or down, making these tacos perfect for everyone.

Serve the spicy chicken on warm tortillas and top with your favorite fresh toppings like red onions, cilantro, and a squeeze of fresh lime. These Spicy Chicken Tacos are so delicious, they're sure to become a family favorite.

Prep Time:  20 minutes   |    Cook Time:  33 minutes   |    Total Time:  53 minutes   |    Servings:  6 tacos

Ingredients:

• 2  Kirkwood  Chicken Breasts
• 1½ teaspoons  Stonemill  Iodized Salt, divided
• 1½ teaspoons  Stonemill  Ground Black Pepper, divided
• 4 10-ounce cans  Casa Mamita  Diced Tomatoes with Green Chiles
• 1 jalapeño, stem removed
• 1 tablespoon  Stonemill  Ground Cumin
• 1 tablespoon  Stonemill  Chili Powder
• 1½ cups cilantro, chopped and divided
• 6  Pueblo Lindo  White Corn Tortillas
• ¼ cup diced red onion
• 1 lime, cut into wedges

Directions:                                  

1. Preheat oven to 400°.
2. Season chicken breasts with ½ teaspoon of salt and ½ teaspoon pepper and place on baking sheet.
3. Bake chicken for 13 minutes or until internal temperature reaches 165°, refrigerate.
4. In a food processor, combine diced tomatoes, jalapeño, remaining salt and pepper, cumin, chili powder and all but 1 tablespoon of chopped cilantro. Puree until ingredients are combined.
5. Shred chilled chicken into small pieces. In a large sauté pan, combine 1 cup puree mixture with shredded chicken and simmer on low heat for 20 minutes.
6. Serve atop warm corn tortillas and top with red onion, remaining puree and remaining 1 tablespoon cilantro. Garnish with lime wedges.

Recipe Courtesy of ALDI Test Kitchen