Chicken Tacos with Tangerine-Lime Crema

Chicken Tacos with Tangerine-Lime Crema

2 Reviews
From: EatingWell Magazine, March/April 2016

This spicy chicken taco recipe gets fresh orange flavor from both the crema and crunchy slaw toppings. Serve with tortilla chips and ice-cold beer.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 teaspoon ancho chile powder (see Tip)
  • ½ teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground pepper
  • 1 pound boneless, skinless chicken breasts, trimmed
  • 4-5 Pixie tangerines or clementines, divided, plus wedges for serving
  • 1-2 limes, divided, plus wedges for serving
  • ½ cup reduced-fat sour cream
  • ½ teaspoon kosher salt, divided
  • 2 teaspoons canola oil
  • 2 cups packed thinly sliced red cabbage
  • ¼ cup chopped scallions
  • 2 tablespoons chopped fresh cilantro
  • 8 whole-wheat flour tortillas (6-inch), warmed

Preparation

  • Active

  • Ready In

  1. To prepare chicken: Combine chile powder, cumin, garlic powder, ½ teaspoon salt and pepper in a small bowl. Place chicken between sheets of plastic wrap and pound with the smooth side of a meat mallet to an even ½-inch thickness. Sprinkle the chicken with the spice mixture; set aside.
  2. Zest and juice enough tangerines (or clementines) and limes to get 1 teaspoon zest of each and 1 teaspoon plus 2 tablespoons juice of each.
  3. To prepare crema: Combine 1 teaspoon each of the tangerine zest and lime zest, 1 teaspoon each of the tangerine juice and lime juice, sour cream and ¼ teaspoon salt in a small bowl. Set aside.
  4. To prepare slaw: Combine the remaining 2 tablespoons each tangerine juice and lime juice, ¼ teaspoon salt and oil in a medium bowl. Peel 3 tangerines and halve the segments. Add to the bowl along with cabbage, scallions and cilantro; toss to coat.
  5. Coat a grill pan with cooking spray and heat over medium-high heat or preheat an outdoor grill to medium-high. Grill the reserved chicken until no longer pink in the middle, 3 to 4 minutes per side. Transfer to a clean cutting board; let rest for 5 minutes, then slice.
  6. To assemble the tacos, drizzle tortillas with a little crema and top with chicken, slaw and a little more crema. Serve with tangerine and lime wedges, if desired.
  • Make Ahead Tip: Refrigerate crema (Step 3) and slaw (Step 4) for up to 4 hours.
  • Ancho chiles—dried poblano peppers—are one of the most popular dried chiles used in Mexico; ancho chile powder has a mild, sweet spicy flavor. Look for it with specialty spices in large supermarkets or Mexican grocers.
  • To warm tortillas, wrap in barely damp paper towels and microwave on High for 30 to 45 seconds or wrap in foil and bake at 300°F until steaming, 5 to 10 minutes.

Nutrition information

  • Serving size: 2 tortillas, ¾ cup chicken, ¾ cup slaw & 1 Tbsp. crema
  • Per serving: 379 calories; 10 g fat(3 g sat); 6 g fiber; 54 g carbohydrates; 31 g protein; 32 mcg folate; 74 mg cholesterol; 8 g sugars; 0 g added sugars; 845 IU vitamin A; 55 mg vitamin C; 109 mg calcium; 3 mg iron; 735 mg sodium; 641 mg potassium
  • Nutrition Bonus: Vitamin C (92% daily value)
  • Carbohydrate Servings:
  • Exchanges: 2½ starch, ½ fruit, ½ vegetable, 3 lean meat, 1 fat

Reviews 2

April 16, 2016
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By: Deborah J Bell
Fresh, Tasty, and Light I love this recipe. I've made it several times in just the last couple of months. I can't find 6 inch wheat tortillas, so I've made do with 8 or 10 inch and only used one per serving; depending on how much cabbage you use that sometimes ends up in eating part of it with a fork but that's ok with me. The crema is really amazing and this is the only recipe that has gotten me to go to the trouble of actually zesting citrus. I'm not sure the zest is 100% necessary, really, so if you hate zesting like I do, the juice is probably sufficient. Like many eatingwell recipes this is great for saving portions for lunch and dinners later in the week if you are single. The way I do it is like this: portion out 2 TB of sour cream into little containers. Portion out 1/4 of the juice and zest for the crema into separate small containers. Mix up the slaw and store it its portion containers. Slice the chicken and store the portions separately from the slaw (you want to reheat the chicken, but you don't want to heat the slaw). So you end up with 4 containers plus your tortillas - mildly complex but worth it. When serving, mix the juice/zest into the sour cream with a fork while reheating the chicken. Zap the tortilla for about 10 seconds, then assemble the taco. Pros: Unique Flavors, Filling, Tasty and Light Cons: Messy, A Little Complex
March 17, 2016
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By: kellygchapman
Fresh meal ideal for spring This meal came out fantastic! My husband was worried at first but once he tried it, he was recommending it everybody. Only change i made was substituting 0% Greek yogurt for the sour cream. Very light and refreshing meal.