Ingredients
For the Chicken Marinade and Taco Base
- 2 pounds boneless chicken breasts or thighs, cut into thin strips
- 2 tablespoons avocado oil (olive oil works too)
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon sea salt
- ¼ teaspoon ancho chili powder (or regular chili powder if unavailable)
- ¼ teaspoon black pepper
- 16 small corn tortillas, lightly warmed or toasted
For the Cilantro-Lime Cabbage Slaw
- 2 cups green cabbage, thinly sliced
- 2 cups purple cabbage, thinly sliced
- 2 tablespoons fresh lime juice
- ¼ cup chopped fresh cilantro
- 1 teaspoon honey
- Salt and pepper, to taste
For the Avocado Crema
- 2 ripe avocados, peeled and pitted
- 1 garlic clove
- ¼ cup fresh cilantro
- ¼ teaspoon ground cumin
- ⅛ teaspoon red pepper flakes (optional)
- 1½ tablespoons fresh lime juice
- 2 tablespoons red wine vinegar
- 1 tablespoon olive oil
- Salt, to taste
Optional – Fresh Pico de Gallo
- 1 cup diced tomatoes
- ¼ cup finely chopped red onion
- 2 tablespoons chopped cilantro
- 1 tablespoon lime juice
- Salt, to taste
Instructions
1. Prepare the Chicken
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In a large mixing bowl, add the chicken strips.
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Drizzle in the avocado oil and sprinkle with garlic powder, smoked paprika, cumin, salt, chili powder, and black pepper.
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Toss everything together until all pieces are evenly coated.
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Let the chicken marinate for at least 20 minutes. For deeper flavor, refrigerate for up to 2 hours.
2. Make the Slaw
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In a separate bowl, combine the green and purple cabbage.
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Add lime juice, chopped cilantro, honey, salt, and pepper.
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Toss until the cabbage is evenly coated.
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Set aside in the fridge to allow the flavors to meld.
3. Blend the Avocado Crema
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In a food processor or blender, combine avocados, garlic, cilantro, cumin, red pepper flakes (if using), lime juice, vinegar, and olive oil.
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Blend until smooth and creamy.
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Taste and adjust seasoning with salt or more lime juice as needed.
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Store covered in the refrigerator until ready to serve.
4. Cook the Chicken
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Heat a large skillet or grill pan over medium-high heat.
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Add the marinated chicken in batches if needed, avoiding overcrowding.
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Cook for 4–6 minutes per side or until the chicken is cooked through and slightly charred.
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Transfer to a plate and let rest for a few minutes.
5. Toast the Tortillas
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Lightly warm each corn tortilla over a dry skillet or open flame until soft and slightly browned.
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Keep them wrapped in a clean towel or tortilla warmer to maintain heat.
6. Assemble the Tacos
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Start with a warm tortilla as your base.
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Add a generous spoonful of the cabbage slaw.
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Layer on strips of the cooked chicken.
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Drizzle with avocado crema.
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Top with pico de gallo if desired.
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Repeat until all tacos are assembled and ready to serve.
Notes
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Use boneless thighs for juicier meat. While breasts are leaner, thighs offer more flavor and are less prone to drying out.
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Adjust spice to your liking. The chili powder and paprika offer mild heat, but you can reduce or increase the amount depending on your taste.
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Make ahead: The slaw and crema can be made a few hours in advance and stored in the refrigerator. This is a great way to save time during a busy evening.
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Warm tortillas properly: Heating them on a dry skillet or over an open flame brings out their natural corn flavor and makes them more pliable.
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No food processor? A hand blender or mashing the avocado mixture with a fork works in a pinch—just aim for a creamy texture.
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Chicken alternatives: You can swap the chicken for thinly sliced beef steak or even grilled tofu for a vegetarian option.
- Prep Time: 25 minutes
- Cook Time: 20 minutes