What to do
- Heat a medium skillet 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.
- 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!
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 (3-inch) corn or flour “Street Taco” tortillas
1 ripe avocado, sliced
2 cups shredded red cabbage
2 (6.5oz) packages Love Beets Beet Salsa
½ cup cilantro leaves or micro cilantro
2 radishes, thinly sliced
2 limes, cut into wedges for serving