Crispy Chicken Tacos with Jalapeno Slaw Recipe
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 ;)
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 155g | |
| Recipe makes 6 servings | |
| Calories 351 | |
| Calories from Fat 284 | 81% |
| Total Fat 32.19g | 40% |
| Saturated Fat 9.91g | 40% |
| Trans Fat 0.02g | |
| Cholesterol 59mg | 20% |
| Sodium 585mg | 24% |
| Potassium 227mg | 6% |
| Total Carbs 3.86g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 2.23g | 1% |
| Protein 12.46g | 20% |
