Chipotle Lime Grilled Chicken Tacos with Cabbage Slaw

• 1/4 cup fresh lime juice
• 2 tablespoons olive oil
• 2 teaspoons ground cumin
• 1 teaspoon chipotle chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 1/2 pounds boneless, skinless chicken breasts
• 8 small corn tortillas
• 1/2 medium purple cabbage, thinly sliced
• 1/4 red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons white vinegar
• 1 teaspoon honey
• 1/2 teaspoon salt

Steps

1. 1 In a bowl, whisk together lime juice, olive oil, cumin, chipotle chili powder, salt, and pepper.
2. 2 Add chicken breasts, coat with marinade, and refrigerate for 15 minutes.
3. 3 Preheat grill to medium-high heat.
4. 4 Grill chicken for 6-7 minutes per side or until cooked through.
5. 5 Warm tortillas directly on the grill for about 30 seconds per side.
6. 6 For the slaw, mix cabbage, red onion, cilantro, vinegar, honey, and salt in a bowl.
7. 7 Slice grilled chicken and place in tortillas.
8. 8 Top with slaw and serve immediately.

Equipment

• Grill
• Cutting board
• Chef's knife
• Whisk
• Mixing bowls

Variations

• Add diced avocado to the slaw for creaminess.
• Substitute chicken with shrimp for a seafood twist.

Substitutions

• Use flour tortillas for gluten-containing option.
• Substitute cilantro with parsley if needed.

Pairings

• Mexican rice
• Black beans
• Fresh guacamole

Nutrition

Tips

• For extra smoky flavor, grill lime halves and squeeze the juice over the tacos before serving.
• If you prefer softer tortillas, steam them wrapped in foil for 10 minutes after grilling.

Storage

Store cooked chicken and slaw separately in airtight containers in the fridge for up to 3 days. Reheat chicken in a skillet and serve with fresh slaw.

Freezing: Chicken can be frozen for up to 2 months. Thaw overnight in the fridge and reheat before serving. Do not freeze slaw or tortillas.

Serving Suggestions

• Serve with a side of fresh guacamole and a squeeze of lime.
• Pair with a classic Mexican rice or black bean side dish.

FAQ