Yields: 6 Servings Prep: 20 Mins Cook: 60 Mins

A delicious Chicken Taco recipe with a refreshing and lively Cucumber Salsa!

Chicken Tacos with Cucumber Salsa


2 tablespoons canola oil
1/2 red onion, chopped
1/2 teaspoon red pepper flakes
1/2 packet (1.25 oz) ORTEGA Reduced Sodium Chili Seasoning Mix
2 store-bought cooked chicken thighs (about 1 pound), shredded
1 cucumber, chopped
1/2 can (15 oz) chopped tomatoes, drained
3 tablespoons ORTEGA Thick & Smooth Taco Sauce (mild, medium or hot)
1 tablespoon chopped fresh cilantro
8 ORTEGA Yellow Corn or Whole Grain Taco Shells
1 cup shredded cabbage
2 tablespoons sour cream
Kosher salt, to taste
Black pepper, to taste


In a skillet over medium heat, add the oil. Sautee half the onion, red pepper flakes, and reduced sodium
chili seasoning mix until the onions are soft, about 5 minutes. Add the chicken and cook until it is warmed
through, about 5 minutes. FOR SALSA:In a bowl, mix together the cucumber, tomatoes, taco sauce, remaining
onion, cilantro, and salt and pepper to taste. Spoon the chicken mixture into the taco shells, top with the salsa
and cabbage. Mix remaining tablespoon of taco sauce in to sour cream and top.

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