Honey Lime Chicken Street Tacos with Cabbage Slaw

• 1 lb boneless, skinless chicken breasts, cut into strips
• 2 tbsp honey
• 2 tbsp lime juice
• 1 tsp chili powder
• 1 tsp ground cumin
• Salt and pepper to taste
• 8 small corn tortillas
• 2 cups shredded purple and green cabbage
• 1/4 cup diced red onion
• 2 tbsp chopped fresh cilantro
• 1 tbsp lime juice
• 1 tbsp olive oil
• Optional: diced avocado, crumbled queso fresco, hot sauce

Steps

1. 1 In a small bowl, whisk together honey, lime juice, chili powder, and cumin for the glaze.
2. 2 Toss chicken strips with half of the glaze and season with salt and pepper.
3. 3 Heat olive oil in a skillet over medium-high heat. Grill chicken until cooked through, about 6-7 minutes.
4. 4 While chicken cooks, warm tortillas directly over a gas flame or in a dry skillet.
5. 5 For the slaw, combine cabbage, red onion, cilantro, and lime juice in a bowl. Season with salt and pepper.
6. 6 Add remaining glaze to the cooked chicken, tossing to coat.
7. 7 Assemble tacos by placing chicken in tortillas and topping with slaw.
8. 8 Serve immediately with optional garnishes.

Equipment

• skillet
• tongs
• cutting board
• knife

Variations

• Substitute chicken with shrimp or tofu for a different protein option.

Substitutions

• Use Greek yogurt in place of lime juice for a creamier slaw dressing.

Pairings

• Pair with a refreshing cucumber agua fresca or a classic margarita.

Nutrition

Tips

• For extra flavor, marinate the chicken in the glaze for at least 30 minutes before cooking.
• If you don’t have purple cabbage, green cabbage works just fine.

Storage

Store assembled tacos in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet.

Freezing: Freeze unassembled components separately for up to 3 months. Thaw overnight in the fridge before reheating.

Serving Suggestions

• Serve with a side of black beans or a fresh mango salsa.

FAQ