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!
Servings 4 tacos
Calories 302kcal
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