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.
FOR THE ONIONS, HEAT:
FOR THE CHICKEN, COMBINE:
FOR THE SLAW, WHISK:
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.
% Daily Value*
Total Fat 13g 20%
Saturated Fat 2g 10%
Cholesterol 45mg 15%
Sodium 498mg 20%
Carbs 30g 10%
*Percent Daily Values are based on a 2,000 calorie diet.