Shredded Chicken Tacos with Cilantro Lime Slaw

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!

Course Entrée/Main Dish

Cuisine Mexican, Tex-Mex

Diet Gluten Free

Prep Time 20

Cook Time 5

Total Time 25

Servings tacos

Calories 302kcal

Author Elaine

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