Chicken Tacos with Broccolini Slaw

Chicken Tacos with Broccolini Slaw

Chicken Tacos with Broccolini Slaw

It’s that time of the week again.  That one special day that’s reserved for tacos.  But what kind of tacos?  Chicken tacos with broccolini slaw.  This recipe is really a hodge-podge of two previous taco recipes; chicken tacos and salmon tacos with avocado crema.  I really liked the chicken taco recipe, and wanted to try something a little different.  Honestly, we were all addicted to the avocado crema, and needed another taco to try it on.  Originally, we were going to have old fashioned ground beef tacos, but avocado crema just didn’t sound good with it. Now that we’re using the crema instead of the sour cream slaw, I needed to think of something else.  The thought of adding a cream to slaw sounded too creamy.😊 While I was at the market looking at the sad selections of cabbage, I noticed a bag of broccolini slaw.  Hmmm, why not?  I’m always looking for new ways to add veggies to regular meals, and decided to give this one a try.

It was…successful-ish. I used the broccolini slaw as is out of the bag with the thought of substituting it for cabbage or lettuce.  The flavor itself was fine, but the texture was a bit tough and crunchy.  Like really crunchy.  Like I had to apologize for putting it on the taco. Having said that, I would absolutely use broccolini slaw again, but I would chop it a little finer myself.

chicken tacos with broccolini slaw

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 avocado crema:

  • 1 small avocado
  • 1 cup sour cream –
  • ¼ cup chopped cilantro leaves
  • 2 teaspoons lime juice
  • Salt to taste
  • 6-8, medium flour or corn tortillas
  • Broccoli slaw
  • Shredded cheese

make the avocado crema:

  1. Blend together the flesh of a small avocado, sour cream, cilantro, lime juice and salt to taste. 

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.

    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.

    Grill tortillas for 10-20 seconds each side. Divide chicken equally into tortillas, add slaw, and cheese.

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