Horseradish Chicken Tacos

Here’s a nice cool, refreshing recipe for the hazy, hot and humid dog days of summer. It’s made with lots of fresh, local, in-season ingredients (many of which can be found at Schmitt’s Farm Stand on Sound Ave.)... including Holy Schmitt’s Horseradish!

This recipe makes 4 servings of 2 tacos each (8 tacos total)

2 large sweet onions, thinly sliced
2 tablespoons + 1 teaspoon extra virgin olive oil (divided)
1 red bell pepper, cored, seeded and thinly sliced
4 skinless, boneless chicken breasts, cut into strips
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon freshly ground pepper
salt, to taste
8 (8-inch) multigrain tortillas
2 cups baby spinach
Cilantro (optional)

Horseradish Sauce    
1 cup light sour cream
⅓ cup red onion, finely chopped
2 teaspoons lime juice
4 teaspoons Holy Schmitt’s Horseradish 


  1. Season chicken strips with cumin, coriander, black pepper and salt.
  2. While the chicken marinates, heat 2 tablespoons olive oil in a large skillet over high heat. Add onions and saute for 5 minutes. Then add red pepper and saute another 5 minutes, until onions are translucent and peppers have softened. Remove from heat and set aside.
  3. Heat remaining 1 teaspoon oil in a large skillet over medium heat. Add chicken strips. Cook about 10 minutes (turning) or until no longer pink.
  4. Whisk together ingredients for Horseradish sauce. Warm tortillas according to package instructions.
  5. Place ¼ cup spinach over each tortilla. Divide chicken over spinach. Top with onion, peppers and horseradish sauce.
  6. Top with cilantro if you’d like.
  7. Enjoy!!