Chicken Street Tacos with Baby Beets

What You'll Need

• ¼ cup extra-virgin olive oil
• 4 large garlic cloves, minced
• ½ red onion, diced
• 2 jalapeños, chopped
• 2 tsp sweet paprika
• 1 tsp cumin
• ½ tsp chili powder
• ½ tsp coriander
• 1 tsp salt
• 3 cups chopped fresh or canned tomatoes
• ¼ cup fresh lime juice
• ¼ cup water
• 2 chicken breasts, cooked and shredded
• 20 corn or flour “Street Taco” tortillas
• 1 ripe avocado, sliced
• 2 cups shredded red cabbage
• 2 x 250g packages Love Beets
• ½ cup cilantro leaves or micro cilantro
• 2 radishes, thinly sliced
• 2 limes, cut into wedges for serving

What to Do

1. Heat a medium pan with olive oil over medium heat. Add the garlic, red onion, and jalapeño and stir in the spices and salt and sauté until fragrant, about 5 minutes. Add the tomato, lime juice, and water and cook until the tomatoes have simmered slightly and the mixture looks like a loose sauce, about 5 minutes. Stir in the shredded chicken and coat with the sauce. Let cook until heated through and keep warm while preparing tacos.
2. To serve, warm tortillas in a skillet or char lightly over an open flame and transfer to plates. Layer a few pieces of the shredded chicken and sauce onto the tortillas. Top with avocado slices, shredded cabbage, and pile over a generous spoonful of the beet salsa. Garnish with cilantro, radish slices, and lime wedges, and enjoy immediately!