Cajun Chicken Tacos
Servings
2Serving size
3 tacosThis recipe can be multiplied and chicken will keep well in the refrigerator for about 2 days.
Ingredients
| 2 tsp. Olive oil |
| 2 tsp. Salt Free Creole Seasoning |
| 1/8 tsp. Cayenne pepper (optional) |
| 1/8 tsp. Salt |
| 6 ounces Boneless, skinless chicken breast |
| 1 medium White onions (thinly sliced) |
| 1/4 cup Water |
| 6 medium (approx 5 inch dia) Taco shells |
| 2 Ounces Reduced fat monterey jack cheese (shredded) |
| 1 cup shredded Iceberg lettuce |
| 1 small whole (2-2/5 inch dia) Tomatoes (sliced into small wedges) |
Instructions
Place the cajun/creole seasoning, cayenne, and salt on a plate and mix well.
Coat the chicken breast filets with the seasoning.
When the oven is hot, add the oil to the pan.
Add the chicken breasts and cook for about 7 minutes. Turn and cook for another 5 to 7 minutes.
Remove from the oven and set aside to rest.
Add the onions to the pan and toss well. Reduce the oven temperature to 325°F and cook for about 10 minutes, tossing occasionally.
When ready to serve, slice the chicken breast and place in the taco shells.
Top with the onions, cheese, lettuce and tomato.
Serve.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
This is a variation on blackened chicken and using your favorite Cajun or Creole seasoning makes for a super quick, super easy meal. There are now a lot of no salt added versions or you can use the Dr. Gourmet recipe.
For this recipe we tested the Spice Hunter brand of no salt added Cajun/Creole Seasoning. It is one of the best that we have tried and the chicken came out great. By using terrific spices you can easily reduce the amount of added salt to your dish.
Note that making extra chicken when you are doing this for dinner means that you have some for the next night or for lunch.