Horseradish Chicken Tacos
Tasty chicken tacos are made even better with a spicy horseradish-lime sauce.
  • Makes: 4 servings of 2 tacos each (8 tacos total)
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Difficulty Rating: Easy

  • Nutrition Highlights: per serving: 322 calories; 13.4 g fat; 212 mg sodium; 4.6 g dietary fiber; 26.1 g protein; high in iron, niacin and vitamin C

  • Recipe Created By:

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Did you know North Carolina is one of the nation’s top chicken meat producers?

Ingredients

  • 2 large sweet onions, thinly sliced
  • 2 tablespoons plus 1 teaspoon extra virgin olive oil, divided
  • 1 red bell pepper, cored, seeded and thinly sliced
  • 4 skinless, boneless chicken breasts, cut into strips
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon freshly ground pepper
  • salt, to taste
  • 8 (8-inch) multigrain tortillas
  • 2 cups baby spinach

Horseradish Sauce

  • 1 cup light sour cream
  • ⅓ cup red onion, finely chopped
  • 2 teaspoons lime juice
  • 4 teaspoons prepared horseradish

See Also:  Curried Egg Salad with Toasted Pecans and Raisins

Instructions

  1. Heat 2 tablespoons olive oil in a large skillet over high heat. Add onions and saute for 5 minutes. Add red pepper and saute another 5 minutes, until onions are translucent and peppers have softened. Remove from heat and set aside.
  2. Season chicken strips with cumin, coriander and black pepper.
  3. Heat remaining 1 teaspoon oil in a large nonstick skillet over medium heat. Cook strips 3 to 4 minutes on each side or until no longer pink.
  4. Meanwhile, whisk together sauce ingredients in a medium bowl. Warm tortillas according to package instructions.
  5. Place ¼ cup spinach over each tortilla. Divide chicken evenly over spinach. Top with onion, peppers and horseradish sauce.

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