Best with Beet Salsa

Chicken Street Tacos with Beet Salsa

Prep Time: 5 min // Cook Time: 10 min Servings: 20, mini 3-inch street tacos

What to do

  1. 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.
  2. 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.
  3. Stir in the shredded chicken and coat with the sauce. Let cook until heated through and keep warm while preparing tacos.
  4. 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