Smoked Paprika Chicken Tacos with Crunchy Radish Salsa

For authentic street tacos, serve seasoned chicken in corn tortillas with a crunchy salsa of radishes, red onion and cilantro.

Serves: 4
Serving Size: 2 tacos
20 mins Prep time 10 mins Cook time
20 mins Prep time
10 mins Cook time
  • For the Radish Salsa, toss all ingredients in medium bowl. Cover. Refrigerate until ready to serve.

  • For the Chicken Tacos, coat chicken with 1 tablespoon of the flour. Heat oil in large skillet on medium heat. Add chicken, smoked paprika and sea salt; cook and stir 5 minute or until chicken is browned. Mix chicken stock, tomato paste and remaining 1 tablespoon flour in small bowl with wire whisk until well blended. Add to skillet. Bring to boil and cook 1 minute or until thickened.

  • Meanwhile, toast or grill tortillas until warmed and lightly charred. Serve chicken mixture and Radish Salsa in tortillas.

Nutrition information

(Amount per serving)

  • 319Calories: 319Cholesterol: 73mg
  • Sodium: 818mgProtein: 30g
  • Total Fat: 7gFiber: 4g
  • Carbohydrate: 34g