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Grilled Chicken Tacos with Slaw & Lime Crema

  • 25 m
  • 25 m
Robin Bashinsky
“In this easy and healthy chicken taco recipe, we top grilled chicken tenders with a crunchy and colorful vegetable slaw and a simple blend of sour cream, lime juice and cilantro. The chicken is cooked on a grill pan, so these crowd-pleasing chicken tacos make for a great 25-minute weeknight dinner year-round.”

Ingredients

    • 3 cups thinly sliced red cabbage
    • 1 cup matchstick carrots
    • ½ cup thinly sliced scallions
    • 4 tablespoons fresh lime juice, divided
    • 1 teaspoon salt, divided
    • ⅓ cup reduced-fat sour cream
    • ¼ cup chopped fresh cilantro, plus more for garnish
    • 8 chicken tenders (about 1 pound)
    • 1½ tablespoons olive oil
    • 1 tablespoon chili powder
    • 8 (8 inch) corn tortillas, warmed
    • 1 jalapeño pepper, thinly sliced
    • Lime wedges, for serving

Directions

  • 1 Combine cabbage, carrots and scallions in a large bowl. Add 2 tablespoons lime juice and ½ teaspoon salt; toss to coat. Combine sour cream, cilantro and the remaining 2 tablespoons lime juice in a small bowl.
  • 2 Heat a grill pan over high heat. Brush chicken tenders evenly with oil; sprinkle with chili powder and the remaining ½ teaspoon salt. Coat the hot pan with cooking spray. Add the chicken to the pan; cook, turning occasionally, until an instant-read thermometer inserted in the thickest part registers 165°F, 7 to 8 minutes.
  • 3 Divide the chicken among warm tortillas. Top with the cabbage slaw, the lime crema and jalapeño slices. Garnish with cilantro and serve with lime wedges, if desired.
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