Chicken Tacos with Tangerine-Lime Crema


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.

Cook Time:
50 mins
Total Time:
50 mins
4 servings


  • 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


  1. To prepare chicken: Combine chile powder, cumin, garlic powder, 1/2 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 1/2-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 1/4 teaspoon salt in a small bowl. Set aside.

  4. To prepare slaw: Combine the remaining 2 tablespoons each tangerine juice and lime juice, 1/4 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 Facts (per serving)

379 Calories
10g Fat
54g Carbs
31g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 379
% Daily Value *
Total Carbohydrate 54g 19%
Dietary Fiber 6g 22%
Total Sugars 8g
Protein 31g 62%
Total Fat 10g 13%
Saturated Fat 3g 17%
Cholesterol 74mg 25%
Vitamin A 845IU 17%
Vitamin C 55mg 62%
Folate 32mcg 8%
Sodium 735mg 32%
Calcium 109mg 8%
Iron 3mg 17%
Magnesium 91mg 22%
Potassium 641mg 14%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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