Description
These quick and easy chicken tacos deliver incredible flavor in under 30 minutes. Tender, spice-rubbed chicken is paired with crunchy red cabbage, creamy avocado crema, and fresh cilantro, all served in warm corn tortillas.
Ingredients
Scale
- 500 g (1 lb) chicken thighs, cut into strips
- 15 ml (1 tbsp) olive oil
- 30 ml (2 tbsp) lime juice
- 15 ml (1 tbsp) honey
- 5 g (1 tsp) cumin
- 5 g (1 tsp) smoked paprika
- 2.5 g (½ tsp) chipotle powder
- 2.5 g (½ tsp) salt
- 1.2 g (¼ tsp) black pepper
- 8 corn tortillas (≈6 cm/2-inch diameter)
- 100 g (3½ oz) red cabbage, thinly sliced
- 1 avocado, mashed with 15 ml (1 tbsp) lime juice and salt
- 120 ml (½ cup) sour cream
- 30 ml (2 tbsp) cilantro, chopped
- 1 lime, cut into wedges
- 30 g (¼ cup) queso fresco (optional)
Instructions
- Prepare Marinade: Whisk olive oil, lime juice, honey, cumin, paprika, chipotle, salt, and pepper.
- Marinate Chicken: Toss chicken strips in marinade; let sit for 5 minutes.
- Cook Chicken: Sear chicken in a skillet over medium-high heat for 4 minutes per side, until cooked through.
- Rest & Slice: Let chicken rest for 2 minutes, then slice thinly.
- Warm Tortillas: Warm tortillas on a skillet or microwave.
- Make Crema: Mash avocado with lime juice and salt.
- Assemble Tacos: Fill tortillas with chicken, cabbage, crema, sour cream, cilantro, and queso fresco.
Notes
For best results, use high-quality tortillas and fresh lime juice. Adjust chipotle powder to control spice level.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Mexican
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 350 kcal
- Sugar: 10 g
- Sodium: 400 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 80 mg