Tangy Chicken Street Tacos

Quick-cooking seasoned chicken breast served in warm tortillas with a crunchy red cabbage slaw and a simple lime crema, offering fresh and tangy Mexican flavors.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 6
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $1.61/serving

Dietary

• Nut-Free
• Soy-Free
• High-Protein
• Low-Sugar
• Low-Carb

Tags

• stir-fry
• quick
• savory
• tangy
• budget-friendly
• fresh

Ingredients

• 1.5 pound chicken breast (boneless, skinless, cut into 1/2-inch pieces)
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 0.5 teaspoon ground cumin
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 12 tortillas (small)
• 2 cup red cabbage (shredded)
• 0.25 cup sour cream
• 1 lime (cut into wedges, for serving)
• 0.25 cup fresh cilantro (chopped, for garnish)

Instructions

1. In a medium bowl, toss the 1 1/2 pounds chicken breast pieces with 1 tablespoon olive oil, 1 teaspoon chili powder, 1/2 teaspoon ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
2. Heat a large skillet over medium-high heat. Add the seasoned chicken and cook, stirring occasionally, for 5-7 minutes, until cooked through and lightly browned.
3. While chicken cooks, warm the tortillas according to package directions (microwave, dry skillet, or oven).
4. In a small bowl, combine 1/4 cup sour cream and the juice from half of the lime to make a simple lime crema. Set aside.
5. Assemble tacos by spooning chicken into warm tortillas, topping with shredded red cabbage, a drizzle of lime crema, and fresh cilantro if desired. Serve with lime wedges.

Notes

You can prepare the chicken and slaw ahead of time for even quicker assembly on Friday. Warm tortillas just before serving.

Nutrition (per serving)

• Calories: 337
• Protein: 31 g
• Carbohydrates: 30.5 g
• Fat: 7 g
• Fiber: 0.6 g
• Sodium: 754 mg
• Saturated Fat: 2.9 g
• Sugar: 1.2 g
• Cholesterol: 87 mg