Soft Chicken Tacos with Caramelized Onions, Peppers and Horseradish Sauce

Soft Chicken Tacos with Caramelized Onions, Peppers and Horseradish Sauce

Prep Time

 

Cook Time

 

Serves

 

Colorful and succulent chicken tacos with the extra kick of horseradish. A sassy dish for a summer evening.

Recipe courtesy of the Horseradish Information Council in celebration of National Horseradish Month (July).

More about horseradish —and more recipes.

Ingredients

  • 2 large sweet onions, thinly sliced
  • 2 tablespoons olive oil
  • 1 red bell pepper, cored, seeded and thinly sliced
  • 4 skinless, boneless chicken breasts
  • 1 teaspoon cumin
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon olive oil
  • 8 (8 inch) flour tortillas
  • 2 cups baby spinach
  • Salt to taste
  • Sauce
  • 1 cup sour cream or mayonnaise
  • 1/3 cup finely chopped red onion
  • 2 teaspoons lemon juice
  • 4 teaspoons prepared horseradish

Preparation

  • 1 Heat 2 teaspoons olive oil in large non-stick skillet over high heat. Add onion and sauté 5 minutes. Reduce heat to med-low, cover and cook 15 minutes, stirring frequently. Add red pepper and continue cooking 5 minutes. Set aside.
  • 2 Season chicken with cumin and pepper. Heat oil in non-stick grill pan or skillet over medium-high heat. Cook 3-4 minutes on each side until lightly browned and juices run clear. Season with salt. Slice into 1/4 inch strips.
  • 3 While chicken is cooking, whisk sauce ingredients in medium bowl.
  • 4 Place 1/4 cup spinach over each tortilla. Divide chicken evenly, top with onions, peppers and horseradish sauce.

More

More TFC