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Grilled Chicken Tacos With Chipotle Cabbage Slaw
I lose my mind for tacos! Let’s make one of my favorite, easy combinations – a juicy, spiced chicken breast, chopped and added to a soft tortilla with the crunchiest of creamy, smoky-spicy chipotle cabbage slaw! A little bit of avocado to mute the heat and squeeze of fresh lime juice makes the whole situation seriously sublime. These are some of our summer entertaining standbys because everything can easily be made as a big batch – or just as easily for a party of 1 or 2. And make extra! The chicken is so flavorful and keeps really well for throwing into salads the rest of the week.
Grilled Chicken Tacos
Ingredients:
Chicken:
3 chicken breasts, sliced in half lengthwise
2 tbsp olive oil
2 tsp onion powder
1 tsp dried oregano
1 tsp paprika
1 tsp cumin
1 tsp kosher salt
½ tsp cracked black pepper
½ tsp lime juice
Cabbage Slaw:
3 scallions, finely chopped
1 yellow bell pepper, cored and thinly sliced into strips
½ red cabbage, cored and shredded
¼ green cabbage, cored and shredded (or more purple cabbage)
1 Fresno chili, minced
Chipotle Mayo:
2 garlic cloves
½ cup mayo
1-2 limes or lemons, juiced
1 tbsp maple syrup
1 tbsp toasted sesame oil
3 tbsp Chipotle Adobo (make sure you get some peppers & sauce for smoky heat!)
Kosher salt to taste
6 tortilla (I used Siete Brands almond flour tortillas)
1 avocado, sliced
Fresh lime juice
Instructions:
•Pat the chicken breasts dry, then drizzle with olive oil and toss together with your spices and lime juice. Set aside to marinate for 15-20 minutes on the counter – this also helps bring the meat to room temperature, so it cooks more evenly and stays juicy!
•In a medium bowl combine scallions, yellow bell pepper, red cabbage, green cabbage and Fresno chili. Set aside.
•Make your Chipotle mayo by blending all ingredients in a food processor. Alternatively, grate the garlic and add all remaining ingredients to an empty jar and shake to combine until smooth and creamy.
•Lightly grease a grill pan and get it smoking hot over high heat. Drop the heat to medium high and add chicken to the pan, working in batches so they don’t crowd each other. Grill 3-4 minutes on each side until chicken is opaque all the way through with a areas of charring and golden crust on surface, but still juicy.
•Heat up tortillas using the residual heat of the grill pan while slicing chicken breast into bite-sized pieces.
•When ready to serve, top chicken & chipotle cabbage slaw on tortilla with sliced avocado. Squeeze with a bit of fresh lime juice. Enjoy!
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