Have you ever had a cranberry salsa? Cranberries are tart and just a little sweet and pair beautifully with spicy jalapenos. I’m telling you…it’s fresh, it’s flavorful and right now, it’s totally in season. I used my cranberry salsa as a topping to these creamy chicken tacos.
This recipe makes 6 tacos.
1 cup of fresh cranberries, lightly chopped
1 red onion, chopped
a handful of cilantro, chopped (you can use parsley if you don’t care for cilantro)
1 jalapeno, chopped (remove the ribs and seeds for less heat)
the zest and juice of one orange (about two tablespoons of zest and 1/4 cup of juice)
1 pound of cooked and shredded chicken (click here for my perfect chicken)
1 (10 oz) box of frozen spinach, defrosted and all excess water squeezed out
1 (10 oz) can of cream of chicken soup
1/2 a tablespoon of chili powder
1 cup Monterey Jack cheese, shredded
Salt and Pepper
6 taco shells (I like the Stand and Stuff version for baking)
Preheat oven to 400 degrees.
Grease (I used Pam) an 8×8″ baking dish. Set aside.
In a small bowl, combine your cranberries, onion, cilantro, jalapeno and zest and juice from your orange. Stir everything together and refrigerate until you’re ready to enjoy.
Meanwhile, in a large mixing bowl, combine the chicken, spinach, soup, chili powder, shredded cheese and a pinch of salt and pepper.
Next, fill each taco shell with the chicken mixture and then stand the taco shell up in the prepared baking dish.
Bake about 8 to 10 minutes
Remove and serve with your cranberry salsa.
This salsa is yummy on anything! It’s quick, it’s easy, it’s yummy and it’s certainly festive this time of year.