I’m feeling pretty good as a mom right now. I’m scoring five for five on the dinner home front. I can’t remember the last time Miles ate every bite of every meal with compliments five days in a row! These chicken tacos are one of the successful dinners I would like to share with you.
I must start out by saying that I bake way more than I cook, so my savory photos aren’t going to be as great. With baking, I know I’m going to take pics ahead of time, so I have the day to prepare. With dinner, I don’t anticipate taking photos, so when I stumble upon a successful dinner at 7pm on a school night with no natural light to be found, my pictures may be a little lackluster. I’m quickly scrambling around looking for my lights and makeshift backdrop to take a quick pic before my dinner gets cold. Of course, I’ve already set Miles up with his hot meal at the table. He always tries to wait for me. What a guy!
But back to the tacos. I’ve made simple cumin and lime chicken tacos before but wanted to mix things up a little. I came across another recipe to try that seemed to have more depth of flavor. As far as the toppings, Miles was a typical cheese and sour cream guy. He recently started adding lettuce, thinking it was a vegetable. I was able to convince him to try cabbage because it had slightly more nutritional value than iceberg lettuce. I also talked him into a sour cream slaw but didn’t tell him that I was going to add a few additional flavors. How sneaky! I was able to sell him on the fact that he eats both separately anyway.
Well, the tacos were a hit! I’m finally starting to master the delicate art of cooking chicken that is cooked thoroughly without being dry and Miles really loved the sour cream slaw. I made things really fancy by grilling the tortillas. I’m looking forward to posting (hopefully) more dinner success recipes!
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
- Shredded cheese
make the chicken tacos
- 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.
- 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
- 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.
- Grill tortillas for 10-20 seconds each side. Divide chicken equally into tortillas, add slaw, and cheese.
Adapted from life make simple bakes