Chicken Tacos with Cabbage Slaw

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.