Hot Red Chili Lime Chicken Tacos with Caramelized Butternut Squash

recipes-Chicken-TacosNeed a recipe to spice up your typical tacos? This recipe from Little’s Specialty Foods adds just the right combination of spice and veggies to keep your dinners tasty and healthy. This is perfect for a ‘make your own taco night’. The Little’s Red Chili is right in our spice area at the store. Enjoy!

Hot Red Chili Lime Chicken Tacos with Caramelized Butternut Squash
Ingredients
2 organic chicken breasts (about 1 pound)
1/5 tsp salt (divided)
1/5 tsp pepper (divided)
4 tbsp extra virgin olive oil (divided)
1 large organic Vidalia onion, sliced
2 cloves garlic, minced
4 tsp. Little’s Red Chili Lime hot seasoning blend
1/2 tsp. cumin
2 chipotle chilies in adobo sauce, minced
1/2 cup water
4 cups organic butternut squash, diced
3 tbsp. brown sugar (divided)
10 Corn tortillas, warmed
Lime wedges
Sour Cream
Avocado, sliced
Cilantro leaves, chopped
Toasted Pumpkin Seeds

Directions
Preheat oven to 325. Place chicken breasts in a baking dish, drizzle with olive oil and season with salt and pepper. Bake for 35 minutes, or until cooked through. Shred chicken and set aside. Increase oven heat to 425. In a bowl toss squash with 2 tbsp. oil, 1 tbsp. brown sugar, salt and pepper. Arrange in a single layer on a baking sheet lined with foil and bake for 40 minutes, turning halfway through, until squash is tender the sugar begins to caramelize.

Meanwhile, heat 1 tbsp. olive oil in a skillet and sauté onion over medium heat until soft and golden brown, about 15 minutes. Add garlic and cook for 3 minutes. Then add Little’s Red Chili Lime hot seasoning blend, cumin, brown sugar, and chipotle chilies and sauté about 30 seconds. Reduce heat to medium-low, add the shredded chicken and water and stir until it is coated. Cook and let bubble until the sauce is thick and evenly coats the chicken. Warm the corn tortillas by wrapping the stack in a damp paper towel and then a dry kitchen towel and microwave for 45 seconds. Fill with chicken and squash and top with sour cream, sliced avocado, pumpkin seeds, cilantro and a squeeze of lime juice.

Recipe Name: Hot Red Chili Lime Chicken Tacos with Caramelized Butternut Squash Image: https://www.stewartsmarket.com/wp-content/uploads/2016/01/recipes-Chicken-Tacos.jpg Author: Review Date: Recipe Description: Need a recipe to spice up your typical tacos? This recipe from Little's Specialty Foods adds just the right combination of spice and veggies to keep your dinners tasty and healthy. This is perfect for a 'make your own taco night'. The Little's Red Chili is right in our spice area at the store. Enjoy! Ingredients: 2 organic chicken breasts (about 1 pound) 1/5 tsp salt (divided) 1/5 tsp pepper (divided) 4 tbsp extra virgin olive oil (divided) 1 large organic Vidalia onion, sliced 2 cloves garlic, minced 4 tsp. Little’s Red Chili Lime hot seasoning blend 1/2 tsp. cumin 2 chipotle chilies in adobo sauce, minced 1/2 cup water 4 cups organic butternut squash, diced 3 tbsp. brown sugar (divided) 10 Corn tortillas, warmed Lime wedges Sour Cream Avocado, sliced Cilantro leaves, chopped Toasted Pumpkin Seeds Directions: Preheat oven to 325. Place chicken breasts in a baking dish, drizzle with olive oil and season with salt and pepper. Bake for 35 minutes, or until cooked through. Shred chicken and set aside. Increase oven heat to 425. In a bowl toss squash with 2 tbsp. oil, 1 tbsp. brown sugar, salt and pepper. Arrange in a single layer on a baking sheet lined with foil and bake for 40 minutes, turning halfway through, until squash is tender the sugar begins to caramelize. Meanwhile, heat 1 tbsp. olive oil in a skillet and sauté onion over medium heat until soft and golden brown, about 15 minutes. Add garlic and cook for 3 minutes. Then add Little’s Red Chili Lime hot seasoning blend, cumin, brown sugar, and chipotle chilies and sauté about 30 seconds. Reduce heat to medium-low, add the shredded chicken and water and stir until it is coated. Cook and let bubble until the sauce is thick and evenly coats the chicken. Warm the corn tortillas by wrapping the stack in a damp paper towel and then a dry kitchen towel and microwave for 45 seconds. Fill with chicken and squash and top with sour cream, sliced avocado, pumpkin seeds, cilantro and a squeeze of lime juice.
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