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
Servings: 4 (2 tacos)
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 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® Sea Salt Grinder
- 1/2 cup 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.
