Great for the Family

Chicken Street Tacos with Baby Beets

// Serves: 20

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!