Tasty recipe and pretty easy to make. I took the advice of the above commenters and chopped everything first. I used a "medium" salsa because I didn't want too much spice, but I think I will use spicy salsa next time. There isn't that much salsa in the recipe to overwhelm the dish with heat. This was actually better the 2nd day we had it. (Seems like all the commenters are cooking for less than 4 people!)
Spicy Chicken Tacos
While many North Americans think of tacos as having crisp, fried shells, authentic Mexican tacos are made with soft, fresh corn tortillas. The traditional preparation is the smart choice, as unfried corn tortillas are low in fat and made with whole grains.
6 Reviews for Spicy Chicken Tacos
This dish was SOOOOOO GOOOD
my boyfriend and myself couldn't get enough. i was surprised by how well it turned out and what a hit it was.
the chopping was a task but very much well worth it. i did all my choppings first so that when i started to put everything on heat it was just a simple flow. to add a little extra spice i put sliced round pieces of Jalapenos and let them cook with the onion,cumin, bell peppers, jalapeno pieces and garlic.
bottom line... this was a GREAT dinner and we had plenty of left overs for a quick heat up.
Excellent! My wife's favorite new dish. I agree with previous commenter: it's easier if you chop everything first. Really good the second day too, though the bell peppers are less crispy. (I like the crunch.) My wife and I finish this in two meals. Also good to roll up as a burrito.
This was just OK. I found it so onion-dominant that I could still taste onion the next day! It made me wanting the traditional fried tortilla/chicken/cheese type of taco, and I'm a vegetable freak! Won't make it again.