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Serves 6
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2 tablespoons canola oil
1/2 red onion, chopped
1/2 teaspoon red pepper flakes
1/2 packet (1.25 ounces) Ortega Reduced Sodium Chili Seasoning Mix
2 chicken thighs (about 1/2 pound), cooked and shredded
1 cucumber, chopped
1/2 can (15 ounces) chopped tomatoes, drained
3 tablespoons Taco Sauce (mild, medium or hot), divided
1 tablespoon chopped fresh cilantro
8 Taco Shells
1 cup shredded cabbage
2 tablespoons sour cream
Kosher salt, to taste
Black pepper, to taste
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In skillet over medium heat, add oil. Sauté half the onion, red pepper flakes and reduced sodium chili seasoning mix until onions are soft, about 5 minutes. Add chicken and cook until warmed through, about 5 minutes.
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For salsa: In bowl, mix together cucumber, tomatoes, 2 tablespoons taco sauce, remaining onion, cilantro, and salt and pepper to taste.
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Spoon chicken mixture into taco shells, top with salsa and cabbage.
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Mix remaining tablespoon of taco sauce into sour cream and top.
