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Soft Chicken Tacos with Caramelized Onions, Peppers and Horseradish Sauce

Ingredients

  • 2 large sweet onions, thinly sliced
  • 2 tablespoons olive oil
  • 1 red bell pepper, cored, seeded and thinly sliced
  • 4 skinless, boneless chicken breasts
  • 1 teaspoon cumin
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon olive oil
  • 8 (8 inch) flour tortillas
  • 2 cups baby spinach
  • Salt to taste
  • <b>Sauce</b>
  • 1 cup sour cream or mayonnaise
  • 1/3 cup finely chopped red onion
  • 2 teaspoons lemon juice
  • 4 teaspoons prepared horseradish

Prep Time:

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Cook Time:

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Serves:

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Colorful and succulent chicken tacos with the extra kick of horseradish. A sassy dish for a summer evening.

Recipe courtesy of the Horseradish Information Council in celebration of National Horseradish Month (July).

More about horseradish —and more recipes.
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Preparation

  1. Heat 2 teaspoons olive oil in large non-stick skillet over high heat. Add onion and sauté 5 minutes. Reduce heat to med-low, cover and cook 15 minutes, stirring frequently. Add red pepper and continue cooking 5 minutes. Set aside.
  2. Season chicken with cumin and pepper. Heat oil in non-stick grill pan or skillet over medium-high heat. Cook 3-4 minutes on each side until lightly browned and juices run clear. Season with salt. Slice into 1/4 inch strips.
  3. While chicken is cooking, whisk sauce ingredients in medium bowl.
  4. Place 1/4 cup spinach over each tortilla. Divide chicken evenly, top with onions, peppers and horseradish sauce.