Eosinophilic Esophagitis Friendly Gluten Free Cilantro-Lime Chicken Tacos
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Learn more āIngredients
4 servings
For the chicken
- 1.5 lb boneless, skinless chicken thighs
- 3 tbsp fresh lime juice (about 2 limes)
- 2 tbsp olive oil
- Ā½ cup fresh cilantro, roughly chopped
- 1 tsp ground cumin
- 1 tsp chili powder
- Ā½ tsp smoked paprika
- Ā½ tsp salt
- Ā¼ tsp black pepper
For the slaw
- 2 cups green cabbage, thinly shredded
- 1 tbsp fresh lime juice
- 1 tbsp olive oil
- Ā¼ cup fresh cilantro, roughly chopped
- Ā¼ tsp salt
For serving
- 8 small corn tortillas
- 1 avocado, sliced (optional)
- lime wedges, for serving (optional)
Instructions
- 1
In a large bowl or zip-top bag, combine the lime juice, olive oil, cilantro, cumin, chili powder, smoked paprika, salt, and pepper for the chicken. Add the chicken thighs and turn to coat. Marinate at room temperature for 30 minutes, or refrigerate for up to 4 hours.
- 2
While the chicken marinates, combine the shredded cabbage, lime juice, olive oil, cilantro, and salt for the slaw in a large bowl. Toss well and set aside at room temperature until ready to serve.
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