Chicken Tacos


for the chicken tacos

  • 1 - 1½ lb . chicken breasts
  • 1/8 cup lime juice , divided
  • 2 tablespoons canola oil
  • 1 teaspoon honey
  • 1 teaspoon salt
  • 1 tsp . chili powder
  • ½ teaspoon paprika
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon cumin
  • ¼ teaspoon coriander
  • ¼ teaspoon ground black pepper
  • for the sour cream slaw
  • 1 cup shredded napa cabbage (I used a bag of prepared chopped slaw)
  • 1/8 cup sour cream + more to taste
  • ¼ teaspoon fruit seasoning (blend of salt, chili powder and lime. I found it on amazon. I'll post a link on my Pantry page.)
  • Lime juice – to taste
  • salt and pepper , to taste
  • Soft taco flour tortillas

Optional garnish

  • Shredded cheese


make the chicken tacos

  1. In a ziplock bag, add the half of the lime juice and ALL of the remaining marinade ingredients. Close and gently shake to combine. Open, add chicken, close and toss to coat chicken evenly. Refrigerate for up to 24 hours, allow to sit at room temperature for 30 minutes before cooking.
  2. Set a large non-stick skillet over medium-high heat. When the oil is hot, add the chicken and cook for 5 minutes, or until browned on one side. Flip chicken and reduce heat to medium. Cook for approximately 5-8 minutes or until chicken is reaches an internal temperature of 165° degrees. Transfer to a cutting board, cover with aluminum foil, and let rest for 5 minutes before slicing.

make the sour cream slaw

  1. In a medium bowl combine cabbage, sour cream, fruit seasoning, and salt and pepper to taste. Add additional lime just too taste if necessary. Place in refrigerator.
  2. Grill tortillas for 10-20 seconds each side. Divide chicken equally into tortillas, add slaw, and cheese.

Recipe Notes

Adapted from life make simple bakes