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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

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.

Nutrition information (per Serving)

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