Spicy Chicken Tacos

Prep Time:  20 minutes   |    Cook Time:  33 minutes   |    Total Time:  53 minutes   |    Servings:  6 tacos

Ingredients:

• 2  Kirkwood  Chicken Breasts
• 1½ teaspoons  Stonemill  Iodized Salt, divided
• 1½ teaspoons  Stonemill  Ground Black Pepper, divided
• 4 10-ounce cans  Casa Mamita  Diced Tomatoes with Green Chiles
• 1 jalapeño, stem removed
• 1 tablespoon  Stonemill  Ground Cumin
• 1 tablespoon  Stonemill  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 processor, 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.

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Recipe Courtesy of Chef Kevin, ALDI Test Kitchen