Chicken Tacos with Cilantro Lime Slaw -

Chicken Tacos with Cilantro Lime Slaw

This easy chicken taco recipe is made with shredded cumin lime chicken and a creamy cilantro lime slaw. It's perfect for taco Tuesdays. Prep the chicken the day before for a super-quick, stress-free weeknight meal.

Course Main Course, Main Dish

Cuisine Mexican

Prep Time 30

Cook Time 40

Total Time 1 10

Servings servings

Calories 533kcal

Author Ann Otis

Ingredients

Cumin Lime Chicken

1 lb boneless, skinless chicken thighs or breasts* If using breasts, cut them in half so they are about the same size as thighs
1/3 cup freshly squeezed lime juice from about 3 limes
2 tablespoons olive oil, divided
2 garlic cloves, chopped
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
2 teaspoons ground cumin

Creamy Cilantro Lime Slaw

4 cups shredded green or red cabbage (from half a head of cabbage, or from a bag)
1/4 cup sour cream
1/4 cup mayonnaise
3 tablespoons freshly squeezed lime juice from about 1 1/2 limes
1 clove garlic, minced
1/3 cup chopped fresh cilantro
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper

For serving

12 small flour or corn tortillas, warmed*
queso fresco, feta, or other crumbly cheese
hot sauce
avocado slices
cilantro

Instructions

Cumin Lime Chicken

In a large ziplock bag, combine the lime juice, 1 tablespoon olive oil, garlic, and seasonings.
Add the chicken thighs or breasts to the bag, seal, and squish around until the chicken is well-coated. Put in the fridge to marinate for at least 30 minutes, or overnight.
Preheat the oven to 400 degrees F. Coat the bottom of an 8 x 8 inch baking dish with remaining olive oil. Add the chicken in a single layer, reserving the marinade, and sprinkle with additional salt and pepper.
Bake for 30-40 minutes, until fully cooked, basting with the reserved marinade halfway through.
Remove the chicken to a plate, saving the juices, and allow chicken to rest for 10 minutes. Shred with your hands, or two forks, and toss shredded chicken with the reserved juices.

Creamy Cilantro Lime Slaw

Whisk together (or whizz with an immersion blender) the mayo, sour cream, lime juice, garlic, cilantro, salt and pepper. Toss with the shredded cabbage.

Video

Notes

*Chicken thighs are fattier and therefore juicier and more flavorful, but use whichever you prefer!

*My favorite way to warm tortillas is one at a time in a cast iron skillet over high heat. This keeps them dry and slightly crispy. You can also warm them up in the microwave or oven.

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