Smoked Paprika Chicken Tacos with Crunchy Radish Salsa

Name: Smoked Paprika Chicken Tacos with Crunchy Radish Salsa
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 1/2 cup julienned radishes; 1/4 cup thinly sliced red onion; 1 tablespoon chopped fresh cilantro; 1 tablespoon honey; 2 teaspoons lime juice; 1/4 teaspoon McCormick® Sea Salt Grinder; 1 pound boneless skinless chicken breast, cut into thin strips; 2 tablespoons flour, divided; 2 teaspoons olive oil; 2 teaspoon McCormick Gourmet™ Organic Smoked Paprika; 1 teaspoon McCormick® Sea Salt Grinder; 1/2 cup chicken stock; 2 tablespoons tomato paste; 8 corn tortillas

By: McCormick Kitchens

Made With:

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

Recipe Info

Prep Time:

20m
Cook Time:

10m
Ingredients:

13
Servings:

4
User Rating:

Ingredients

Radish Salsa
1/2 cup julienned radishes
1/4 cup thinly sliced red onion
1 tablespoon chopped fresh cilantro
1 tablespoon honey
2 teaspoons lime juice
1/4 teaspoon McCormick® Sea Salt Grinder
Smoked Paprika Chicken Tacos
1 pound boneless skinless chicken breast, cut into thin strips
2 tablespoons flour, divided
2 teaspoons olive oil
2 teaspoon McCormick Gourmet™ Organic Smoked Paprika
1 teaspoon McCormick® Sea Salt Grinder
1/2 cup chicken stock
2 tablespoons tomato paste
8 corn tortillas

Nutrition Information

(per serving)

Calories 319
Carbohydrates 34 g
Cholesterol 73 mg
Fiber 4 g
Protein 30 g
Sodium 818 mg
Total Fat 7 g

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

Key products

McCormick® Pure Ground Black Pepper, 1.5 oz

$4.99

Unit price: per

McCormick® Ground Ginger, 1.5 oz

$7.49

Unit price: per

McCormick® Sesame Seed, 1 oz

$4.99

Unit price: per

Instructions

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.