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Grilled Chicken Tacos with Slaw & Lime Crema
“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.”
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
1Combine 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.
2Heat 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.
3Divide 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.