Spicy Chicken Tacos

The chicken filling for these tacos cooks up in a nice red tomato sauce, making this recipe ideal for taco night. Be warned, this recipe is spicy, as its name suggests, but you can omit or substitute certain ingredients to create a milder chicken taco.

chicken tacos

The Recipe

(via aldi.us)

Ingredients –

2 Kirkwood Chicken Breasts

1½ teaspoons Stonemill Essentials Iodized Salt, divided

1½ teaspoons Stonemill Essentials Ground Black Pepper, divided

2 20-ounce cans Casa Mamita Diced Tomatoes with Green Chiles

1 jalapeño, stem removed

1 tablespoon Stonemill Essentials Ground Cumin

1 tablespoon Stonemill Essentials Chili Powder

1½ cups cilantro, chopped and divided

6 Pueblo Lindo White Corn Tortillas

¼ cup diced red onion

1 lime, cut into wedges

Directions –

  1. Preheat oven to 400°.
  2. Season chicken breasts with ½ teaspoon of salt and ½ teaspoon pepper and place on baking sheet.
  3. Bake chicken for 13 minutes or until internal temperature reaches 165°, refrigerate.
  4. In a food processer, combine diced tomatoes, jalapeño, remaining salt and pepper, cumin, chili powder and all but 1 tablespoon of chopped cilantro. Puree until ingredients are combined.
  5. Shred chilled chicken into small pieces. In a large sauté pan, combine 1 cup puree mixture with shredded chicken and simmer on low heat for 20 minutes.
  6. Serve atop warm corn tortillas and top with red onion, remaining puree and remaining 1 tablespoon cilantro. Garnish with lime wedges.

Chef’s Thoughts

These Spicy Chicken Tacos were delicious and I liked the tomato sauce the chicken simmered in on the stove top. I also liked the corn tortillas these tacos are served in. They were a nice change from traditional flour tortillas or hard corn taco shells.

However, these tacos were a bit too spicy for me. I can’t say I wasn’t warned. The recipe title claims these tacos are spicy. I even left out the jalapeno pepper, and my family was still gulping water by the glassful at dinner time. My husband and I were able to eat these tacos, but our children didn’t enjoy them as much.

If I make these again, I would substitute a can of plain diced tomatoes in place of the diced tomatoes with green chiles. That would make these chicken tacos just about perfect.

The Verdict:

If you like spicy food, you’ll love these Spicy Chicken Tacos. If you prefer milder Mexican fare, simply omit the jalapeno and use plain diced tomatoes instead of diced tomatoes with green chiles.

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About Rachael

Rachael is the Senior Editor for Aldi Reviewer. She is a self-employed editor and writer who enjoys reading, cooking, and gardening when she isn't busy shopping at Aldi.

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