High Fructose Corn Syrup Free Gluten Free Baja Chicken Tacos with Cabbage Slaw
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Learn more āIngredients
4 servings
For the chicken
- 1 Ā½ lb boneless, skinless chicken breasts, cut into Ā½-inch strips
- 3 tbsp fresh lime juice (from about 2 limes)
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp ground cumin
- Ā½ tsp smoked paprika
- Ā½ tsp salt
- Ā¼ tsp black pepper
For cooking
- 1 tbsp olive oil
For the slaw
- 3 cups green cabbage, thinly shredded
- 1 cup red cabbage, thinly shredded
- Ā¼ cup fresh cilantro, roughly chopped
- 2 tbsp fresh lime juice (from about 1 lime)
- 1 tbsp olive oil
- Ā¼ tsp salt
For the chipotle sauce
- ā cup mayonnaise
- 1 tbsp fresh lime juice
- 1ā2 tsp chipotle peppers in adobo sauce, finely minced
- Ā¼ 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.
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