Cinnamon Chicken Tacos

It sounds odd.  Doesn’t it?  Cinnamon chicken tacos.

Cinnamon doesn’t normally come to mind when you think of a traditional Mexican meal, but you’ll have to take my word on this one.  These tacos are delicious.

I happened upon a recipe in Food Network Magazine, Slow-Cooker Turkey Mole Tacos.  I didn’t have all the ingredients (this is quite normal in my kitchen – it’s always one big experiment).  So, I did just that – experiment. I’m certainly glad I did.

These tacos are so good that you will be craving the leftovers in the morning.  For breakfast.

Cinnamon Chicken Tacos

Cinnamon Chicken Tacos

Ingredients:

2 pounds chicken breast
1 bell pepper, finely chopped
2 large carrots, shredded and finely chopped
2 teaspoons diced cherry peppers
1/4 teaspoon cayenne pepper
1 teaspoon cinnamon
1/2 teaspoon cumin
1/4 teaspoon garlic powder
1/4 cup fresh cilantro, roughly chopped
flour tortillas

Toppings:

Cheddar cheese
Salsa
Sour cream

Directions:

Preheat oven to 375 degrees.

In a large skillet, cook chicken in olive oil until no pink shows.  Shred chicken and add bell pepper, carrots, diced cherry peppers, cayenne pepper, cinnamon, cumin, garlic and cilantro.  Mix well and cook for 10 minutes or until bell peppers and carrots are soft and filling is warmed through.

Bake tortillas in the oven to form hard taco shells.  If you haven’t done this before you can find detailed instructions here.

Add filling to baked tortillas and top with cheese, salsa and sour cream.

Makes 6 servings.

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One thought on “Cinnamon Chicken Tacos

  1. I’m guessing that, since it came from a mole recipe, you were at least missing coca. Oh well. Cinnamon is really nice for South American and Middle Eastern food, and I like letting it roam beyond the world of desserts 🙂

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