Easy Chicken Tacos
Easy chicken tacos with pickled onion slaw.
Servings: 4 servings
Calories: 474kcal
Ingredients
Easy Chicken Tacos
- 1 1/4 pounds chicken thighs or breast, fat removed and sliced into strips
- 1 teaspoon chili powder or more if you like it spicier.
- 1/2 teaspoon black pepper
- 1/2 teaspoon kosher salt
- 1 Tablespoon olive oil
Pickled Onion Slaw
- 1 medium red onion peeled and thinly sliced
- 1/2 head cabbage shredded or thinly sliced, about 4 cups
- 2 green onions thinly sliced
- 1/2 cup cilantro chopped
- 1/4 cup fresh orange juice
- 1/4 cup fresh lime juice
- 2 Tablespoons olive oil
- 1 Tablespoon sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 teaspoons cumin seeds lightly toasted
Instructions
Easy Chicken Tacos
- Mix seasonings together in a medium sized bowl. Toss chicken strips. Set aside while preparing the slaw.
- Heat a skillet over a medium high heat and quickly stir-fry chicken strips until cooked through and browned, about 5 minutes.
- Serve in warm corn tortillas with Pickled Onion and Cilantro Slaw , Cojito or other fresh Mexican cheese and avocado. Serves 4, 2 tacos each. Serve with Black Beans and Cilantro Rice
Pickled Onion Slaw
- Bring a small saucepan of water to a boil with a pinch of salt. Drop sliced onions into water. Boil for 1 minute. Drain and immediately plunge drained onions into ice cold water to stop them from cooking.
- In a large bowl, whisk together, juices, oil, sugar, salt and pepper.
- Toss cabbage, green and red onions and cilantro with dressing to coat. Refrigerate.
Nutrition
Serving: 1serving | Calories: 474kcal | Carbohydrates: 17g | Protein: 25g | Fat: 35g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 139mg | Sodium: 1015mg | Potassium: 634mg | Fiber: 4g | Sugar: 10g | Vitamin A: 619IU | Vitamin C: 58mg | Calcium: 86mg | Iron: 3mg