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Lunch / Dinner

Chicken Street Tacos with Red Cabbage Slaw & Lime-Pickled Onions

Your next Taco Tuesday needs these shredded chicken street tacos! With easy lime-pickled onions and jalapeños and a simple red cabbage slaw, this chicken taco recipe is both healthful and veggie-packed. Plus it can be ready in under 30 minutes so you can sit back and relax with a margarita.


2 servings

Total Time

30 minutes

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Test Kitchen Tip

Also known as purple cabbage, red kraut, or blue kraut, red cabbage is a cruciferous vegetable. It contains nearly twice the amount of vitamin C as green cabbage, and contains glucosinolate, a compound that activates the body’s detoxification system. You can shred part of a head of red cabbage for the slaw, or you can buy it preshredded at the market.


For the onions, heat lime juice, salt, and sugar in a microwave-safe bowl in microwave until sugar dissolves, 20 seconds. Add onion and jalapeño and let stand 20 minutes; drain before serving.

For the chicken, combine chili powder, cumin, coriander, salt, and pepper; rub on chicken to coat.

Heat oil in a sauté pan over medium-high until shimmering. Add chicken and sauté until cooked through, about 5 minutes per side; cool slightly, then shred into large pieces.

For the slaw, whisk together oil, lime juice, Dijon, honey, and cumin; season vinaigrette with salt and pepper. Toss cabbage, radishes, and cilantro with vinaigrette.

Divide slaw and chicken among tortillas. Serve tacos with pickled onions and jalapeños and crema.

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