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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.

Source: EatingWell Magazine, March/April 2016

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Recipe Summary

total:
50 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

Tips

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

2 tortillas, 3/4 cup chicken, 3/4 cup slaw & 1 Tbsp. crema
379 calories; protein 31g; carbohydrates 53.6g; dietary fiber 6.2g; sugars 7.8g; fat 9.8g; saturated fat 3.3g; cholesterol 74.3mg; vitamin a iu 844.7IU; vitamin c 55.4mg; folate 32.1mcg; calcium 108.6mg; iron 3mg; magnesium 91mg; potassium 640.6mg; sodium 735.1mg; thiamin 0.3mg.

2 1/2 starch, 1/2 fruit, 1/2 vegetable, 3 lean meat, 1 fat

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