main dishes

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.
20m
PREP TIME
10m
COOK TIME
319
CALORIES
14
INGREDIENTS

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Ingredients 4 (2 tacos) Servings

  • 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 Gourmet™ Sicilian Sea Salt
  • Smoked Paprika Chicken Tacos
  • 1 pound boneles skinless chicken breasts, cut into thin strips
  • 2 tablespoons flour, divided
  • 2 teaspoons olive oil
  • 2 teaspoon McCormick Gourmet™ Organic Smoked Paprika
  • 1 teaspoon McCormick Gourmet™ Sicilian Sea Salt
  • 1/2 cup Kitchen Basics® All Natural Original Chicken Stock
  • 2 tablespoons tomato paste
  • 8 corn tortillas

INSTRUCTIONS

  • 1 For the Radish Salsa, toss all ingredients in medium bowl. Cover. Refrigerate until ready to serve.
  • 2 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.
  • 3 Meanwhile, toast or grill tortillas until warmed and lightly charred. Serve chicken mixture and Radish Salsa in tortillas.

NUTRITION INFORMATION

(per Serving)

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