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