Gluten Free Baja Chicken Tacos with Cabbage Slaw

Total time55 min

Prep time25 min

Cook time15 min

Gluten Free Baja Chicken Tacos with Cabbage Slaw

These tacos bring serious Baja-style energy to your kitchen — smoky, citrusy chicken strips piled onto warm corn tortillas with a crisp two-cabbage slaw and a creamy chipotle sauce that ties everything together. The marinade does a lot of the heavy lifting here, combining chili powder, cumin, smoked paprika, and fresh lime juice to build layers of flavor before the chicken even hits the pan. Corn tortillas are naturally wheat-free, which means you get that authentic taco experience without any substitutions or specialty products — just real ingredients working exactly as they should. The chipotle mayo sauce comes together in minutes and adds a smoky, tangy kick that makes every bite feel restaurant-worthy. Tossing the cabbage with lime juice and olive oil gives the slaw a light, bright contrast to the bold chicken, and the optional avocado slices add a cool, buttery finish. This recipe serves 4, making it a solid weeknight dinner that comes together faster than you'd expect. Whether you're cooking for a crowd or just treating yourself, these tacos are the kind of meal that disappears fast.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken breasts, cut into ½-inch strips
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
See all
3 tbsp fresh lime juice (from about 2 limes)
2 tbsp olive oil
1 tsp chili powder
1 tsp ground cumin
½ tsp smoked paprika
½ tsp salt
¼ tsp black pepper

For cooking

1 tbsp olive oil

For the slaw

3 cups green cabbage, thinly shredded
1 cup red cabbage, thinly shredded
¼ cup fresh cilantro, roughly chopped
2 tbsp fresh lime juice (from about 1 lime)
1 tbsp olive oil
¼ tsp salt

For the chipotle sauce

⅓ cup mayonnaise
1 tbsp fresh lime juice
1–2 tsp chipotle peppers in adobo sauce, finely minced
¼ tsp garlic powder

For serving

8 small corn tortillas
1 avocado, sliced (optional)
lime wedges, for serving (optional)

Instructions

1
In a large mixing bowl, whisk together 3 tbsp lime juice, 2 tbsp olive oil, chili powder, cumin, smoked paprika, 1/2 tsp salt, and black pepper. Add the chicken strips and toss until evenly coated. Let marinate at room temperature for 15 minutes.
2
While the chicken marinates, make the slaw. In a medium mixing bowl, combine the green cabbage, red cabbage, and cilantro. Drizzle with 2 tbsp lime juice, 1 tbsp olive oil, and 1/4 tsp salt, then toss until the cabbage is evenly coated and slightly wilted. Set aside.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!