Chicken Tacos With Slaw Recipes

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THAI CHICKEN TACOS WITH CABBAGE SLAW



Thai Chicken Tacos With Cabbage Slaw image

This is from the BH&G June 2011 issue. I make mine without the fish sauce, but only because I am allergic to all things fish :( If you an have it, by all means do. It adds even more flavor to the dish. Do NOT skip on the cilantro or lime. These are the things that make this so delicious and brings an authentic flavor to the dish. I prefer to use small, flour tortillas myself.

Provided by LilPinkieJ

Categories     Lunch/Snacks

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 18

1 large lime, halved
1 lb boneless skinless chicken breast, cut into 1/2 inch pieces
1/4 cup chopped fresh cilantro
1 large shallot, finely chopped
3 garlic cloves, minced
1 tablespoon fish sauce
2 teaspoons soy sauce
1/2-1 teaspoon crushed red pepper flakes
1/2-1 teaspoon hot chili sauce (such as Sriracha)
2 tablespoons vegetable oil
16 corn tortillas, heated
2 cups shredded napa cabbage
1/2 cup shredded carrot
1/2 cup sliced green onion
1/3 cup sliced radish
1/4 cup chopped fresh cilantro
1/4 cup coarsely chopped peanuts
1/4 cup rice vinegar

Steps:

  • CABBAGE SLAW::.
  • In a bowl toss cabbage, carrot, green onion, radishes, 1/4 cup cilantro, and peanuts. Add rice vinegar; toss. Set aside.
  • Tacos::.
  • Juice one lime half (about 1 tbs); cut remaining into wedges. In a bowl, stir together chicken, cilantro, shallot, garlic, lime juice, fish sauce, soy sauce, pepper and chili sauce. Cover and refrigerate one hour.
  • In a large skillet cook chicken mixture in hot oil over medium-high heat for 5 minutes or until chicken is cooked, stirring occasionally.
  • TO SERVE::.
  • Layer two tortillas. Top with chicken and cabbage slaw. Serve with remaining cabbage slaw and lime wedges.

Nutrition Facts : Calories 484.9, Fat 17.2, SaturatedFat 2.6, Cholesterol 72.6, Sodium 735.5, Carbohydrate 52.2, Fiber 8.8, Sugar 3.6, Protein 33.8

TACO SLAW



Taco Slaw image

The local taco truck serves their chicken tacos with cabbage, cilantro and lime. This is my attempt to recreate their taco toppings.

Provided by mixingmedias

Categories     Salad     Coleslaw Recipes     No Mayo

Time 20m

Yield 6

Number Of Ingredients 6

½ small head cabbage, chopped
1 jalapeno pepper, seeded and minced
½ red onion, minced
1 carrot, chopped
1 tablespoon chopped fresh cilantro
1 lime, juiced

Steps:

  • In a bowl, mix together the cabbage, jalapeno pepper, red onion, carrot, cilantro, and lime juice.

Nutrition Facts : Calories 26.9 calories, Carbohydrate 6.6 g, Fat 0.1 g, Fiber 2.3 g, Protein 1.1 g, Sodium 18.6 mg, Sugar 3 g

SLOW COOKER ASIAN CHICKEN TACOS WITH BROCCOLI SLAW



Slow Cooker Asian Chicken Tacos with Broccoli Slaw image

A slow cooker allows the chicken to get so tender, it just shreds apart while soaking up the delicious marinade. These are a perfect combination of sweet, tangy, and spicy in a tacolicious bite! I use a microplane rasp grater for the ginger and lime. Makes 4 soft taco-sized portions or 8 fajita-sized portions! Enjoy!

Provided by A K

Categories     Main Dish Recipes     Taco Recipes

Time 4h20m

Yield 4

Number Of Ingredients 27

1 teaspoon extra-virgin olive oil
¼ cup packed light brown sugar
4 tablespoons low-sodium soy sauce
1 tablespoon grated fresh ginger
1 tablespoon onion powder
2 teaspoons sesame oil
1 pinch red pepper flakes, or to taste
18 ounces boneless skinless chicken breast, sliced
1 tablespoon minced garlic
½ teaspoon sea salt
¼ tablespoon chopped fresh ginger
2 teaspoons reduced-sodium soy sauce
1 ½ teaspoons extra-virgin olive oil
1 teaspoon rice vinegar
1 teaspoon cider vinegar
1 teaspoon honey
½ lime, zested
1 ⅛ cups broccoli coleslaw mix
¼ cup chopped fresh cilantro
1 green onion, chopped
⅛ cup sour cream
⅛ cup mayonnaise
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon chile-garlic sauce (such as Sriracha®)
½ lime, juiced
4 each low-carb flour tortillas (such as Mission® Carb Balance®)

Steps:

  • Set a slow cooker to High and add 1 teaspoon olive oil. Whisk brown sugar, soy sauce, ginger, onion powder, sesame oil, and red pepper flakes together in a small mixing bowl.
  • Place chicken and garlic into the slow cooker, sprinkle with sea salt, and stir. Pour in soy sauce mixture and combine. Turn the slow cooker to Low and cook until chicken is no longer pink, about 4 hours.
  • Whisk ginger, soy sauce, 1 1/2 teaspoons oil, rice vinegar, cider vinegar, honey, and lime zest for slaw in a large mixing bowl. Add broccoli slaw mix, cilantro, and green onion. Toss to combine and chill in the refrigerator until serving.
  • Place sour cream, mayonnaise, garlic powder, onion powder, Sriracha, and lime juice into a small mixing bowl and whisk together.
  • Preheat the oven to 300 degrees F (150 degrees C). Wrap tortillas in foil.
  • Cook in the preheated oven until warm, 3 to 5 minutes.
  • Place taco filling evenly on tortillas, top with broccoli slaw, and drizzle with sauce.

Nutrition Facts : Calories 407.4 calories, Carbohydrate 36.1 g, Cholesterol 78.5 mg, Fat 17.7 g, Fiber 10.6 g, Protein 33.8 g, SaturatedFat 3.4 g, Sodium 1105.8 mg, Sugar 18.2 g

CHICKEN TACOS WITH CILANTRO SLAW AND AVOCADO CREAM



Chicken Tacos With Cilantro Slaw and Avocado Cream image

My two favorite chile powders=ancho and chipotle. Also, be sure to use the corn tortillas as I think it adds extra flavor.

Provided by gailanng

Categories     One Dish Meal

Time 24m

Yield 4 serving(s)

Number Of Ingredients 19

1 lb boneless skinless chicken breast, cut into 1/4-inch strips
1 1/2 teaspoons dried ancho chile powder (to taste) or 1 1/2 teaspoons dried chipotle powder (to taste)
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
salt
cooking spray or vegetable oil
1/8 teaspoon grated lime zest
2 tablespoons fresh lime juice, divided
1/4 cup sour cream
2 tablespoons milk
1/2 ripe peeled avocado, diced
2 cups packaged angel hair Coleslaw
1/2 teaspoon honey (optional)
1/2 cup thinly sliced green onion
1/4 cup chopped fresh cilantro
1 tablespoon canola oil
1/4 teaspoon salt
8 (6 inch) corn tortillas
Cotija cheese, shredded (optional)

Steps:

  • Heat a large skillet over high heat. Sprinkle chicken evenly with chile powder, garlic, cumin and salt. Coat pan with cooking spray or vegetable oil. Add chicken to pan; cook about 3-4 minutes, stirring frequently. Remove chicken from pan.
  • Combine zest, 1 tablespoon juice and next 3 ingredients (through avocado) in a food processor; process until smooth.
  • Combine remaining 1 tablespoon juice, 1/2 teaspoon honey, coleslaw, green onions, cilantro, oil and salt, tossing to coat.
  • Heat tortillas according to directions. Divide chicken mixture evenly among tortillas. Top each tortilla with about 1 tablespoon avocado mixture, 1/4 cup slaw mixture and shredded cojita cheese.

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