Seared Adobo Chicken Tacos with Crunchy Slaw

Name: Seared Adobo Chicken Tacos with Crunchy Slaw
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings
Cuisine: Latin
Ingredients: 2.5 pound chicken breast (boneless, skinless); 3 tablespoon olive oil; 1.5 tablespoon chili powder; 1 tablespoon ground cumin; 1 teaspoon smoked paprika; 1 teaspoon garlic powder; 1 teaspoon dried oregano; 1.5 teaspoon salt; 0.5 teaspoon black pepper; 2 limes (juiced); 1 package coleslaw mix (16 ounce); 1 red onion (medium, thinly sliced); 0.5 cup fresh cilantro (chopped); 16 corn or flour tortillas (small); 2 avocados (sliced or mashed); 0.5 cup Cotija cheese (crumbled); 0.5 cup sour cream or plain Greek yogurt

Flavorful, pan-seared adobo-spiced chicken, served in warm tortillas with a bright, crunchy slaw for a vibrant and satisfying handheld meal.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 8
Cuisine: Latin
Difficulty: Easy
Cost: $3.18/serving

Dietary

Dairy-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein
Low-Sugar

Ingredients

2.5 pound chicken breast (boneless, skinless)
3 tablespoon olive oil
1.5 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon dried oregano
1.5 teaspoon salt
0.5 teaspoon black pepper
2 limes (juiced)
1 package coleslaw mix (16 ounce)
1 red onion (medium, thinly sliced)
0.5 cup fresh cilantro (chopped)
16 corn or flour tortillas (small)
2 avocados (sliced or mashed)
0.5 cup Cotija cheese (crumbled)
0.5 cup sour cream or plain Greek yogurt

Instructions

Slice the chicken breasts against the grain into thin strips. In a medium bowl, toss the chicken strips with 1 tablespoon of the olive oil, chili powder, cumin, smoked paprika, garlic powder, dried oregano, 1 teaspoon of salt, and 1/4 teaspoon of black pepper. Squeeze the juice of 1/2 a lime over the chicken and mix well.
In a separate large bowl, combine the coleslaw mix, thinly sliced red onion, and chopped fresh cilantro. For the dressing, whisk together the remaining 2 tablespoons of olive oil, the juice of 1.5 limes, the remaining 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Pour the dressing over the slaw mixture and toss to combine.
Heat a large skillet over medium-high heat. Add the seasoned chicken in a single layer, working in batches if necessary to avoid overcrowding. Cook for 3-4 minutes per side, until deeply golden brown and cooked through. Remove the chicken from the skillet and set aside.
While the chicken cooks, warm the tortillas according to package directions (microwave, oven, or dry skillet). If desired, slice the avocados, crumble the Cotija cheese, and prepare the sour cream or Greek yogurt.
Serve the seared adobo chicken in the warm tortillas, topped with the crunchy slaw and any desired optional toppings. Enjoy immediately.

Notes

Leftover chicken can be stored in an airtight container for up to 3 days and reheated. The slaw is best made fresh but can be prepped a few hours ahead; dress just before serving.

Nutrition (per serving)

Calories: 495
Protein: 37.9 g
Carbohydrates: 44.5 g
Fat: 19.3 g
Fiber: 7.5 g
Sodium: 750 mg
Saturated Fat: 3.7 g
Sugar: 3.1 g
Cholesterol: 95 mg