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    Home » Chicken Recipes » Shredded Chicken Tacos with Cilantro Lime Slaw

    Shredded Chicken Tacos with Cilantro Lime Slaw

    Published: Jun 10, 2020 · Modified: Aug 13, 2021 by Elaine · This post may contain Amazon affiliate links · As an Amazon Associate I earn from qualifying purchases. This blog generates income via ads · 4 Comments

    Jump to Recipe Print Recipe
    Shredded Chicken Tacos with text overlay
    Shredded Chicken Tacos with text overlay 2
    chicken tacos with text overlay 3
    Shredded Chicken Tacos with text overlay

    These shredded chicken tacos are made with a zesty cilantro lime slaw and topped with the most delicious avocado cream. Naturally gluten-free, they're easy to make, especially with leftover or rotisserie chicken! An easy 30-minute meal.

    Four Shredded Chicken Tacos in a white serving dish
    Jump to:
    • ❤️Why this recipe works
    • 🛒 Ingredients
    • 🔪 How to make shredded chicken tacos
    • 🔁 Possible Variations
    • ⏱Can I make these ahead of time?
    • Frequently Asked Questions
    • 🗒 More Favourite Taco Recipes
    • 📖 Recipe

    ❤️Why this recipe works

    Any night is a good night for tacos. And if you happen to have leftover chicken, these shredded chicken tacos with cilantro lime slaw and avocado cream are the best way to use it!

    Of course, you can quickly cook up a chicken breast or two to make these tacos. Using leftover chicken or rotisserie chicken, however, makes this a quick and easy meal to put together.

    And that avocado cream? Not only is it smooth and buttery, it holds all those other healthy ingredients together inside your tortilla!

    Lately I've been making lots of casual meals, and tacos have been happening more than usual. I've made these shrimp tacos and grilled fish tacos on repeat during the last month or two.

    But today, with leftover chicken in the fridge, these easy shredded chicken tacos won out. Let's make a batch for Taco Night. Here's what you'll need.

    Ingredients for Shredded Chicken Tacos with Cilantro Lime Slaw

    🛒 Ingredients

    chicken: use leftover cooked chicken breasts, rotisserie chicken, or freshly cooked chicken.

    taco seasoning: adds lots of Tex-Mex flavour to the chicken. Use my easy Taco Seasoning Mix instead of running to the store.

    tortillas: use 100% corn tortillas to keep these gluten-free.

    for the slaw: cabbage, carrots, green onions, cilantro, jalapeño, garlic, lime juice, mayo.

    for the avocado cream: avocado, Greek yogurt or sour cream, garlic, lime juice

    🔪 How to make shredded chicken tacos

    Here's an overview of this 3-part chicken taco recipe. Complete instructions are in the recipe card below.

    Shred the cabbage and carrots. A food processor makes this fast, but you can use a box grater. Add sliced green onions, chopped cilantro, minced jalapeño and garlic. Combine mayonnaise with lime juice, toss it all together and season with salt and pepper to taste.

    Cilantro Lime Slaw for Shredded Chicken Tacos in a glass bowl

    Shred the chicken, either with two forks or with an electric mixer. Season with taco seasoning mix.

    To make the avocado cream, either mash an avocado and combine it with yogurt or sour cream, garlic, lime, and a little water, or add all ingredients to a blender and blend until smooth.

    When you're ready to eat, heat tortillas on a lightly oiled grill, or wrap in a tea towel and heat in the microwave, or wrap in foil and heat in the oven.

    Fill with a generous spoonful of coleslaw, add shredded chicken and top with avocado cream.

    Garnish with avocado slices and cilantro leaves and serve with quartered limes.

    Close up view of Shredded Chicken Tacos with Cilantro Lime Slaw

    🔁 Possible Variations

    Guacamole: If you have guacamole on hand, you can use that instead of making the avocado cream. (Not quite as delicious, but still good!)

    Make them spicier: top with extra sliced jalapeños or Quick Refrigerator Pickled Jalapeños or add some Easy Refrigerator Pickled Red Onions.

    Use a different protein: substitute shrimp, salmon or fish for the shredded chicken.

    Double up on the avocado cream! Make extra if you love to slather your tacos with extra yumminess.

    ⏱Can I make these ahead of time?

    You can prepare the three components for these tacos up to a day in advance. Cover tightly and refrigerate.

    The cilantro-lime slaw will last in a covered container in the fridge for up to 3 days.

    If you have leftovers, repurpose them into a power bowl for your lunch the following day.

    Frequently Asked Questions

    Are tacos gluten-free?

    Yes, if you use 100% corn tortillas, not those made with wheat.

    Chicken Tacos in a rectangular serving dish

    🗒 More Favourite Taco Recipes

    Shrimp Tacos with Tomatillo Guacamole and Cilantro Lime Slaw

    Grilled Fish Tacos with Pineapple Rhubarb Salsa

    When you make this recipe, please leave a comment below. I love hearing from you! Thanks in advance! Subscribe to my newsletter and have new recipes delivered straight to your inbox!

    📖 Recipe

    Shredded Chicken Tacos in a white serving dish

    Shredded Chicken Tacos with Cilantro Lime Slaw

    These shredded chicken tacos are made with a zesty cilantro lime slaw and topped with the most delicious avocado cream. Naturally gluten-free, they're easy-to-make, especially with leftover or rotisserie chicken!
    Print Pin Rate
    Course: Entrée/Main Dish
    Cuisine: Mexican, Tex-Mex
    Diet: Gluten Free
    Prep Time: 20 minutes
    Cook Time: 5 minutes
    Total Time: 25 minutes
    Servings: 4 tacos
    Calories: 302kcal
    Author: Elaine
    Prevent your screen from going dark

    Ingredients

    Cilantro Lime Slaw

    • 1 cup green cabbage, shredded
    • 1 cup purple cabbage, shredded
    • 1 cup carrots, shredded
    • ¼ cup green onions, thinly sliced
    • 2 tablespoon mayonnaise
    • 1 tablespoon lime juice, freshly squeezed
    • ¼ cup cilantro, chopped
    • ¼ teaspoon sea salt
    • ⅛ teaspoon black pepper
    • 1 clove garlic, minced
    • 1 med jalapeño, minced

    Avocado Cream

    • 1 large avocado
    • ½ cup sour cream or Greek yogurt
    • ½ teaspoon garlic powder
    • 2 tablespoon lime juice
    • pinch sea salt and pepper
    • water to thin, if necessary

    Chicken

    • 1 large chicken breast, cooked and shredded * see note below
    • 2 tablespoon taco seasoning mix
    • 4 corn tortillas, 6 - inch

    Garnish

    • ½ med avocado sliced, optional
    • 1 med lime quartered
    • cilantro leaves

    Instructions

    • Shred the cabbage and carrots. A food processor makes this fast, but you can use a box grater. Add sliced green onions, chopped cilantro, minced jalapeño and garlic. Combine mayonnaise with lime juice, toss it all together and season with salt and pepper to taste.
    • Shred the chicken, either with two forks or with an electric mixer. Season with taco seasoning mix, a little at a time. You may want to moisten the chicken with a teaspoon or so of olive oil to help the seasoning mix to stick to the chicken. Set aside.
    • To make the avocado cream, either mash an avocado with a fork and combine it with yogurt or sour cream, garlic, lime, and a little water, OR add all ingredients to a blender and blend until smooth.
    • When ready to serve, heat tortillas on a lightly oiled grill, or wrap in a tea towel and heat in the microwave or wrap in foil and heat in the oven. Fill warm tortillas with a generous spoonful of coleslaw, add shredded chicken and top with avocado cream. Garnish with avocado slices and cilantro leaves and serve with quartered limes.
    • Fill with a generous spoonful of coleslaw, add shredded chicken and top with avocado cream. Garnish with avocado slices and cilantro leaves and serve with quartered limes.

    Notes

    Possible Variations
    Rotisserie chicken: Instead of using a freshly cooked chicken breast, you can substitute leftover cooked chicken or rotisserie chicken.
    Guacamole: If you have guacamole on hand, you can use that instead of making the avocado cream. (Not quite as delicious, but still good!)
    Make them spicier: top with extra sliced jalapeños or Quick Refrigerator Pickled Jalapeños.
    Use a different protein: substitute shrimp, salmon or fish for the shredded chicken.
    Double up on the avocado cream! Make extra if you love to slather your tacos with extra yumminess.
     
     
     

    Nutrition

    Calories: 302kcal | Carbohydrates: 29g | Protein: 17g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 39mg | Sodium: 441mg | Potassium: 742mg | Fiber: 7g | Sugar: 4g | Vitamin A: 6022IU | Vitamin C: 33mg | Calcium: 98mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @enessman or tag #flavourandsavour!

    More Healthy Easy Chicken Recipes

    • Teriyaki Chicken Rice Bowls (Gluten-Free)
    • Baked Sun-dried Tomato and Artichoke Chicken
    • Blooming Quesadilla Ring - Gluten Free
    • Baked Fajita Chicken Casserole

    Reader Interactions

    Comments

    1. Paula

      June 30, 2020 at 9:15 am

      5 stars
      I'll be making that avocado cream again and again! It was so good on those tacos, but I can see me putting it on salads too! 5 stars!

      Reply
      • Flavour & Savour

        June 30, 2020 at 9:29 am

        Hi Paula, Agreed! I love that avocado cream, too!

        Reply
    2. Anne

      June 30, 2020 at 9:14 am

      5 stars
      Just thought I'd let you know that I made these last week and my family loved them. I used rotisserie chicken. Thanks for a great family recipe!

      Reply
      • Flavour & Savour

        June 30, 2020 at 9:29 am

        You're welcome! Glad you liked them. Great idea to use rotisserie chicken--makes these tacos quick and easy.

        Reply

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