Cilantro Lime Chicken Tacos
Ingredients
The chicken
-
1½
lbs
boneless skinless chicken breasts or thighs
-
¼
tsp
salt
-
8 to 10
6 inch
flour or corn tortillas
The marinade
-
2
each
limes (juice and zest)
-
1
Tbsp
olive oil
-
2
cloves
garlic, minced
-
½
tsp
honey
-
2
Tbsp
cilantro, chopped
The coleslaw
-
2
cups
shredded green cabbage
-
1
cup
shredded red cabbage
-
1
cup
shredded carrots
-
½
cup
chopped cilantro
-
½
cup
chopped green onions
-
2
each
limes (juice)
-
1
Tbsp
olive oil
-
1
tsp
honey
-
pinch
salt
The avocado crema
-
1
each
avocado
-
1
clove
garlic, minced
-
¼
cup
cilantro, chopped
-
¼
cup
plain Greek yogurt
-
3
Tbsp
lime juice
-
1
tsp
Sriracha
-
to taste
salt and pepper
-
2
Tbsp
olive oil
-
¼ to ½
cup
water (depending on consistency)
Instructions
- Prepare the marinade by whisking lime juice, zest, olive oil, garlic, honey, and cilantro in a bowl.
- Marinate the chicken in a ziplock bag with the marinade for about 4 hours to overnight.
- Make the coleslaw by combining cabbage, carrots, green onions, and cilantro in a bowl, then whisk lime juice, olive oil, honey, and salt in another bowl and mix with the slaw.
- Prepare the avocado crema in a food processor by blending avocado, garlic, cilantro, yogurt, lime juice, Sriracha, salt, and pepper, then slowly adding olive oil and water until smooth.
- Grill the marinated chicken on medium-high heat for 4 to 5 minutes on each side until cooked through, then let it rest before slicing.
- Assemble the tacos by placing chicken in tortillas and topping with coleslaw and avocado crema.
Nutrition Facts (estimated)
Servings
5
Calories
407
Total fat
20.4g
Total carbohydrates
60.8g
Total protein
31.8g
Sodium
1182mg
Cholesterol
0mg
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