Name: Southwestern Chicken Tacos
Prep time: 10 minutes
Cook time: 15 minutes
Yield: 4 to 6 servings
Ingredients: 2 small boneless, skinless chicken breasts; 2 Tbsp. seasoning of choice:; 2 Tbsp. vegetable oil; 1 medium bell pepper, cut into thin strips; 8 to 12 corn tortillas; Optional garnish: salsa of choice, cheese of choice, pickled red onion, cilantro leaves

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Southwestern Chicken Tacos

Recipe by Savory Spice Test Kitchen

Quick & Easy Meals

Healthy Cooking

30-Minute Meals

This easy shredded chicken taco comes together in no time and works with any of your favorite Southwestern seasonings.

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Serves 4 to 6 servings

Prep Time 10 minutes

Cooking Time 15 minutes

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Ingredients

2 small boneless, skinless chicken breasts 2 Tbsp. seasoning of choice:

Chimayo Chorizo Sausage Spice

Cuban Island Spice

El Diente Southwestern Seasoning

La Plata Peak Adobo Spice

Siesta Key Spanish Sazon 2 Tbsp. vegetable oil 1 medium bell pepper, cut into thin strips 8 to 12 corn tortillas Optional garnish: salsa of choice, cheese of choice, pickled red onion, cilantro leaves

Golden Sol Sazon

Directions

Step 1 Prepare chicken

Step 2 Place chicken breasts in a large zip top bag and seal. Use a mallet or meat tenderizer to pound the breasts into cutlets about 1/2-inch thick. Remove cutlets from bag and sprinkle each generously with 1 Tbsp. of seasoning to coat.

Step 3 Cook and shred chicken

Step 4 Heat oil in a large skillet over medium-high heat. Add chicken cutlets and cook for 3 to 4 min. per side, or until cooked through and slightly charred. Cover skillet to keep oil from splattering. Transfer chicken to a plate and cover with foil for at least 5 min. to rest. Use two forks to shred the chicken into pieces and transfer it to a serving bowl. Meanwhile, add the bell pepper into the same skillet you used to cook the chicken (without cleaning it out) and cook over medium-high for about 5 min. or until tender and slightly charred. Transfer bell pepper to a serving bowl.

Step 5 Finish and serve

Step 6 When ready to serve tacos, heat the tortillas: wrap in damp paper towel and microwave for 30 seconds, toast in a dry skillet 30 seconds per side, or set over a gas stove flame for a few seconds per side.