This post has been sponsored by Tyson Foods, Inc. All thoughts and opinions are my own.
Tacos are such a crowd pleaser. Family dinners, party buffets—I even went to a wedding last year where they served tacos and they were such a hit!
Cinco de Mayo is on a Sunday this year, which means I’ll have time to get extra creative in the kitchen and make a festive meal. In anticipation of celebrating, I created these Sweet & Spicy Chicken Tacos.
I took a trip to my local Jewel-Osco, where I picked up Tyson® Fully Cooked Refrigerated Grilled Chicken Breast Strips. These are the ultimate time-saver—they are refrigerated and fully cooked, so you just need to open the bag and they are ready to serve (heating optional).
Click below to save now on Tyson® Fully Cooked Refrigerated Grilled Chicken Breast Strips
Since I saved time on the chicken, I made a few of my own “fancy” condiments like pickled red onions and a cucumber lime sour cream. And then I served them in warm tortillas.
I had never worked with fresh tortillas before, which basically means that they are uncooked. Fresh flour tortillas have just 5 ingredients: wheat flour, water, canola oil, salt, and sugar. You heat them in a preheated skillet for 60 seconds, and they get these delightful lightly charred spots on them.
I used a cast iron pan to heat them one at a time, and I kept them warm under a kitchen towel. You could also use a griddle, and have your guests cook their own tortillas. It adds to the theatre of the kitchen and provides a fun activity for guests while they wait for the meal.
Here’s what you need for the Sweet & Spicy Chicken Tacos (check out the Jewel-Osco app to save $1.50 on ONE (1) Tyson® Fully Cooked Refrigerated Chicken Product!)
I started with the condiments: homemade pickled red onions (so easy to make!) and a cucumber lime sour cream. The cucumber lime sour cream is very similar to a Greek tzatziki sauce. It cools off the gentle spice from the chicken tacos really nicely.
Then I moved on to the chicken. Spices are a quick way to intensify to Tyson® Fully Cooked Refrigerated Grilled Chicken Breast Strips. I sautéed chili powder, cumin, and cayenne pepper in a little olive oil, and then quickly stirred in a tablespoon of brown sugar before adding the chicken. The result is a lightly spiced taco meat with just a hint of sweetness.
Sliced jalapeños add additional heat to the tacos if you like them spicy! The cucumber lime sour cream pairs so nicely to counteract the heat.
Sweet & Spicy Chicken Tacos would be a great addition to a #TacoTuesday or Cinco de Mayo menu. The pickled red onions and the cucumber lime sour cream can be made ahead. When you’re ready to serve, just heat the chicken strips in the spices, cook the fresh tortillas, assemble, and serve!
Sweet & Spicy Chicken Tacos
Don’t be fooled by the long ingredient list—the two condiments (pickled red onions and cucumber lime sour cream) are simple to make, and you save lots of time by using fully cooked chicken.
- Prep Time: 20
- Cook Time: 5
- Total Time: 25 minutes
- Yield: 4 large tacos 1x
- Category: Entrée
- Method: Stovetop
- Cuisine: Mexican
Pickled Red Onions:
- 1 red onion, thinly sliced
- ½ cup apple cider vinegar
- 1 teaspoon sea salt
- 1 tablespoon sugar
Cucumber Lime Sour Cream:
- 1 cup sour cream
- ½ cucumber, grated
- Juice of 1 lime
- ½ teaspoon sea salt
Sweet & Spicy Chicken:
- 1 (12 oz) package Tyson® Fully Cooked Refrigerated Grilled Chicken Breast Strips
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon cayenne pepper
- 1 tablespoon brown sugar
- ¼ teaspoon sea salt
- 4 Fresh Flour Tortillas
- Sliced jalapeños
- Lime wedges
For the pickled red onions:
Combine vinegar, salt, and sugar in a jar with a tight-fitting lid. Shake to combine. Add the red onion slices and let sit for at least 30 minutes, or up to 2 weeks.
For the cucumber lime sour cream:
Gently squeeze the grated cucumber with your hands (or a clean dish towel) to remove excess liquid. Discard liquid, and place the grated cucumber in a medium bowl. Add the sour cream, lime juice, and salt, and stir to combine. Refrigerate until ready to serve.
For the sweet & spicy chicken:
Heat olive oil in a large skillet over medium heat. Add the chili powder, cumin, and cayenne. Stir and let cook for 30 seconds, or until the spices are fragrant.
Add the brown sugar and then quickly add the chicken. Let cook, stirring occasionally, until the chicken is heated through, about 2–3 minutes. Stir in the salt.
Place the pickled red onions in a colander to drain.
Heat a skillet over medium heat. Add one tortilla at a time and cook for 30 seconds. Use tongs to flip the tortilla and cook for another 30 seconds.
Repeat with the remaining tortillas. Cooked tortillas can be kept warm on a plate under a kitchen towel.
Place the cooked tortillas on a flat surface, and divide the chicken evenly among the tacos. Top with pickled red onions, cucumber lime sour cream, and sliced jalapeños. Serve immediately with lime wedges.
Keywords: sweet and spicy tacos