<< Back

CUCUMBER SALSA with Chicken Tacos

2 Tbls canola oil                       ½ red onion, chopped

½ tsp red pepper flakes            1 cucumber, chopped

½ packet (1.25oz) Ortega reduced sodium chili seasoning mix

2 store-bought cooked chicken thighs (about ½ lb, shredded)

½ can (15oz) chopped tomatoes, drained

3 Tbls Ortega Thick and Smooth Taco Sauce (divided)

            (you choose mild, medium or hot)

1 Tbls chopped fresh cilantro

8 Ortega Yellow Corn or whole Grain Taco Shells

1 cup shredded cabbage           2 Tbls sour cream

Salt and pepper to taste

In skillet over medium heat, add oil.  Saute half the onion, red pepper flakes and reduced sodium chili seasoning mix until warmed through, about 5 minutes.

For salsa:  In bowl, mix together cucumbers, tomatoes, 2 Tbls taco sauce, remaining onion, cilantro and salt and pepper to taste.

Spoon chicken mixture into taco shells, top with salsa and cabbage.

Mix remaining Tbls of taco sauce into sour cream and top.

Makes 6 servings                      Cook time: 10 minutes


CSA Snapshot

Mailing list sign-up