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Crispy Chicken Tacos with Jalapeno Slaw
Prep: 20 min Cook: 10 min Servings: 6by Shea Goldstein32 recipes>Ingredients
- 1 head Napa cabbage, washed and shredded (I used my food processor)
- 1 yellow onion, diced
- 2 fresh jalapenos, washed and diced
- 1 handful fresh cilantro, chopped
- 1/2 cup mayo
- 3/4 cup sour cream
- 1 tbsp lime juice
- 1 lb boneless, skinless chicken breasts
- 1 tsp cumin
- 1 tsp chile powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp seasoned salt
- 1 tsp oregano
- 1/2 cup water
- 2 tbsp olive oil
- 3 tbsp butter
- 12 flour tortillas
Directions
- Combine cabbage, onion and jalapenos.
- In a separate bowl, mix the cilantro, mayo, sour cream and lime juice together. Stir in the cabbage mixture until mixed thoroughly and refrigerate until ready to use.
- Trim chicken of fat and dice; set aside.
- Combine cumin through oregano in a small bowl.
- Heat olive oil over medium high heat in a large pan and add chicken.
- Add the cumin mixture, stir to combine and slowly add water. Reduce heat medium. Continue to toss chicken and saute until done; set aside. (If it doesn't seem to be getting done pretty quickly kick the heat up a notch).
- With the pan over medium-high heat, add 1 tbsp butter and when melted add one tortilla at a time until brown on one side, continuing with each tortilla, covering with aluminum foil as they're done. Add butter as needed in between tortillas.
- With each tortilla, add about 2 tbsp chicken and top with about the same amount of slaw.
- Add hot sauce if you want it ;)
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