Seed Oil Free Gluten Free Baja Chicken Tacos with Cabbage Slaw

Total time55 min

Prep time25 min

Cook time15 min

Seed Oil Free Gluten Free Baja Chicken Tacos with Cabbage Slaw

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
3 tbsp fresh lime juice (from about 2 limes)
ReaLime 100% Lime Juice In Bottle - 15 Fl. Oz.Nellie & Joes Key West Lime Juice - 16 Fl. Oz.Santa Cruz Organic 100% Pure Lime Juice - 16 Fl. Oz.Realime 100% Lime Juice Concord Foods Lime Juice from Concentrate 4.5 fl oz
See all
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!