Ingredients for the Spicy Cabbage Slaw:

1 small head green cabbage, shredded
1 medium carrot, grated
1/2 cup red onion, thinly sliced
3/4 cups mayonnaise
1 to 2 large limes, juiced
Pinch of granulated sugar
1/8 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper

Directions:

Shred the cabbage and carrot in food processor or a large-holed hand grater. Dump into a medium bowl and add the red onion.

In a small bowl (or a rinsed and dried food processor bowl), combine the mayonnaise, lime juice, spices and sugar; whisk (or pulse) to combine.

Pour the dressing over the cabbage mixture and toss gently to mix. Chill for at least 2 hours in refrigerator before serving.

Ingredients for the Chicken Tacos:

2 pounds boneless, skinless chicken breast, finely diced
2 Tablespoons extra-virgin olive oil
1 Tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon black pepper
1 1/2 teaspoons cornstarch
1/2 cup water
16 fajita-sized tortillas

Directions:

In a medium sauté pan, heat olive oil over a medium-high heat. Add the diced chicken breast and cook through. While the chicken is cooking, combine the spices and cornstarch in a small bowl and stir thoroughly. When the chicken is done, pour the spice mixture evenly over the chicken and toss to coat. Add the water and allow sauce to thicken a bit before serving.

To serve, heat two tortilla shells in a microwave for 15 to 20 seconds. Top with chicken and Spicy Cabbage Slaw.

A quick side-note :: There is a raging debate in my family about whether or not these tacos are “too” spicy. If you don’t like the heat of spicy foods, cut the seasoning mixture in half and you’ll be just fine to enjoy these yummy tacos.

*Submitted for the Iron Spud Challenge! :)

Search:
Browse all recipes