I have been wanting to share this chicken taco recipe for quite some time now. These tacos are hands down, my favorite chicken tacos, ever.
Over the years, I’ve had so many chicken taco recipes, that when I would go to make them, I never knew which one it was that I liked. So, with all those recipes I’ve tried, I just decided to start fresh and create my own. This chicken taco is the perfect bite, full of incredible flavors that all compliment one another. The chicken seasoning isn’t too over powering but has just the perfect blend of spices including garlic powder, chili powder and cumin. Then, my favorite part is the cabbage slaw. I love mixing both green and red cabbage for a great blend of flavor but also for the beautiful presentation of colors adding a sweet and tangy sauce into it. And, if that wasn’t enough, I’ve added an avocado crema to top it off and bring the combination of flavor into this one perfect bite. It’s soo good. I promise. I mean, my mouth is literally watering just thinking about it.
It’s really just taking a basic chicken taco recipe and elevating it into an amazing taco, making it so you may not want to go out for tacos ever again. Yes, it’s that good. And, it’s super easy to put together. You can make this and have it on the table in 30 minutes. Just read through the recipe and make sure you have all the ingredients on hand. As a side note but one that really makes this taco stand out, is the kind of corn tortilla you use. When I discovered this corn tortilla brand, I was beyond ecstatic. Sure I love homemade corn tortillas, but the reality is, I don’t have the time most days to make homemade. These tortillas only have 4 ingredients, corn, water, lime and salt. That is it. It’s the closest thing you’ll get to homemade. I mean, have you ever paid attention to how many ingredients are in the packaged tortillas you buy? It’s insane. I try to feed my family using the healthiest ingredients possible, which means cutting out as much processed foods in our diet as I can. Ok, let’s get making these tacos already!
I like to begin with making the cabbage slaw, so that it has time for the marinade to infuse into the cabbage. You’ll need one small head of green cabbage and one head of red cabbage. Thinly slice about 1.5 cups of each of the cabbage for a total of 3 cups and add to a large bowl. Thinly slice three green onions and add to the cabbage. For the marinade, in a small bowl whisk together 1/4 cup mayonnaise, 1.5 T of Red Wine Vinegar, 2 T freshly squeezed orange juice (or from a container is fine), 1 tsp granulated sugar, 1/2 tsp oregano, 1/2 tsp cumin. Pour marinade over the cabbage and mix together gently. Add 1/2 tsp kosher salt and 1/4 tsp freshly ground pepper. Mix well and set aside.
For the chicken, use 1 lb of cubed or thin strips of boneless, skinless chicken breasts. In a medium saucepan over medium-high heat add 2 tsp of extra virgin olive oil. Add chicken breasts and mix well to coat with oil. Add 1 tsp cumin, 1 tsp chili powder, 1/2 tsp oregano and 1/2 tsp garlic powder. Mix well and cook until golden brown.
While the chicken is cooking, you can make the avocado crema by mixing 1/4 cup light sour cream, 2 T low-fat skim milk, 1/2 ripe medium avocado – peeled and diced, the juice of half a small lime, and the zest of half the lime. Keep remaining lime for later. Add ingredients to a small blender or food processor and process until smooth and creamy. Ad 1/2 tsp kosher salt and 1/8 tsp freshly ground pepper. Mix again until combined. Taste crema and make sure it’s to you liking. You can add more or less salt and pepper to taste. Heat the tortillas according to package directions. To assemble tacos you can use avocado crema first or last. So place chicken on tortilla, the slaw and top with crema. I like to add a few pieces of feta or cotija cheese. And there you have it. One of my favorite tacos, ever! Enjoy!!