Chicken Tacos with Cabbage Slaw

Shredded Chicken Tacos with Cabbage Slaw

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Course
Cuisine Mexican
Servings 12 tacos
Calories 135 kcal


For the slaw

  • 1/2 cup red onion very thinly sliced
  • 2 cups red cabbage thinly sliced
  • 1/4 cup cilantro leaves coarse chopped
  • 1 fresh lime rolled and juiced*
  • 1 tbsp olive oil
  • 1/2 tsp kosher salt

For the chicken

  • 1 lb chicken breast boneless skinless (about 2 half breasts)
  • 1 tbsp Fiesta Taco Seasoning   See recipe
  • 2 cups water
  • 1/2 lime rolled and juiced*
  • ½ tsp sugar
  • 1/2 cup cilantro stems handful
  • 1 tbsp olive oil
  • 1 onion medium, sliced
  • 2 cloves garlic smashed
  • 12 corn tortillas hard or soft as you prefer
  • Mary’s Guacamole   See recipe
  • Fresh cilantro leaves


  • Combine cabbage, lime juice, olive oil, and salt in a large bowl. Toss and let stand for 10 minutes.
  • Add onion and cilantro, then gently mix prior to serving.
  • Dry chicken with paper towels, removing all moisture. Sprinkle Fiesta Taco Seasoning over chicken breasts and rub in.
  • Add water, cilantro stems, lime juice, sugar and chicken to a 2qt saucepan or frypan and bring to a boil. Once at a boil, reduce to a simmer and cook for 10 minutes. Remove chicken from liquid, strain and reserve stock. Allow chicken to cool a bit, then shred chicken and set aside.
  • Heat olive oil in a large nonstick frypan to medium heat. Add garlic and onion and saute until translucent, about 5 minutes, do not allow to brown. Add shredded chicken and ½ cup of reserved stock and mix well. Reduce heat to low and cover. As stock is absorbed, add a bit more, so chicken does not dry. Add another teaspoon of Fiesta Taco Seasoning if you like more spice.
  • Heat tortillas according to package directions. Fill one tortilla with chicken and top with slaw. Garnish with guacamole and cilantro.
  • *Limes should be a room temperature to maximize juice extraction. Gently roll the lime before slicing and juicing. This will break up the fiber and provide more juice.


Recipe by Mary C. Merola
Function Junction Culinary
April 2015


Calories: 135kcalCarbohydrates: 15gProtein: 9gFat: 4gSaturated Fat: 0gCholesterol: 24mgSodium: 159mgPotassium: 253mgFiber: 2gSugar: 1gVitamin A: 200IUVitamin C: 12.8mgCalcium: 38mgIron: 0.6mg
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