Cajun Chicken Tacos
We’ve given these tacos a Cajun twist that will take you right to New Orleans with each bite. We first coat chicken in Cajun seasoning then simmer it in our delicious salsa. We finish the tacos with beans, salsa and sour cream for a dish that’s packed with flavor, texture and adventure.
Ingredients
1 skinless, boneless chicken breast halves, cubed
1 tablespoon Cajun seasoning
1 tablespoon olive oil
1 cup Pace® Chunky Salsa
2 stalks celery, chopped (about 1/2 cup)
1 medium red bell pepper, finely chopped (about 1/2 cup)
1 can (about 15 ounces) kidney beans, rinsed and drained
0.5 cup sour cream
8 flour tortilla (6-inch), warmed
1 tablespoon Cajun seasoning
1 tablespoon olive oil
1 cup Pace® Chunky Salsa
2 stalks celery, chopped (about 1/2 cup)
1 medium red bell pepper, finely chopped (about 1/2 cup)
1 can (about 15 ounces) kidney beans, rinsed and drained
0.5 cup sour cream
8 flour tortilla (6-inch), warmed
Instructions
Season the chicken with the Cajun seasoning. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 7 minutes or until well browned and cooked through, stirring occasionally. Stir in 1/2 cup salsa, the celery, pepper and beans and cook until hot.
Divide the chicken mixture, sour cream and remaining 1/2 cup salsa among the tortillas. Fold the tortillas around the filling.
Divide the chicken mixture, sour cream and remaining 1/2 cup salsa among the tortillas. Fold the tortillas around the filling.
Cajun Chicken Tacos
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We’ve given these tacos a Cajun twist that will take you right to New Orleans with each bite. We first coat chicken in Cajun seasoning then simmer it in our delicious salsa. We finish the tacos with beans, salsa and sour cream for a dish that’s packed with flavor, texture and adventure.
Instructions
Season the chicken with the Cajun seasoning. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 7 minutes or until well browned and cooked through, stirring occasionally. Stir in 1/2 cup salsa, the celery, pepper and beans and cook until hot.Divide the chicken mixture, sour cream and remaining 1/2 cup salsa among the tortillas. Fold the tortillas around the filling.
Ingredients
1 skinless, boneless chicken breast halves, cubed1 tablespoon Cajun seasoning1 tablespoon olive oil1 cup Pace® Chunky Salsa2 stalks celery, chopped (about 1/2 cup)1 medium red bell pepper, finely chopped (about 1/2 cup)1 can (about 15 ounces) kidney beans, rinsed and drained0.5 cup sour cream8 flour tortilla (6-inch), warmed
