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!

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 halibut tacos and grilled fish tacos on repeat during the last month or two.

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

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.

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.

Storage

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.

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

Prep Time: 20 minutes

Cook Time: 5 minutes

Total Time: 25 minutes

Servings: 4 tacos

Calories: 302kcal

Author: Flavour & Savour

Ingredients

Cilantro Lime Slaw

• 1 cup green cabbage, shredded
• 1 cup purple cabbage, shredded
• 1 cup carrots, shredded
• 1/4 cup green onions, thinly sliced
• 2 tbsp mayonnaise
• 1 tbsp lime juice, freshly squeezed
• 1/4 cup cilantro, chopped
• 1/4 tsp sea salt
• 1/8 tsp black pepper
• 1 clove garlic, minced
• 1 med jalapeño, minced

Avocado Cream

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

Chicken

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

Garnish

• 1/2 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

Instead of using a freshly cooked chicken breast, you can substitute leftover cooked chicken or rotisserie chicken.

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

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