Taco Tuesday—Chicken Tacos with Key Lime Slaw

on
I am really featuring the Key Lime Slaw in this recipe today.  It is from the How Sweet Eats blog by Jessica Merchant.  I wasn’t able to make the grilled chicken the way she did since I was only able to purchase bone-in, skin-on chicken breasts at my local grocery at the time. I made my chicken breasts in the slow cooker with salt, pepper, and a package of taco sauce, and cooked them on high for 4 hours. Then I shredded the chicken breasts and made the tacos.  I will include her awesome recipe for grilled chicken below along with the Key Lime Slaw.  In addition, I included a recipe for Lime Crema below for use instead of sour cream as a topping.

Ingredients:
  • 1 pound chicken breasts
  • 3 tablespoons olive oil
  • 1 Key lime, zest freshly grated
  • 2 garlic cloves, minced
  • 1 teaspoon smoked paprika 
  • 1 teaspoon ground cumin 
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper 
  • 8 to 12 corn or flour tortillas (I used gluten-free tortillas.)
  • for topping sour cream, thinly sliced radish, cotija cheese, avocado [I used a lime crema (recipe below) instead of sour cream and radishes. I did not use cheese at all. I did not have avocados, or I would have used them.]
Lime Crema from Budgetbytes.com
  • 8-oz. sour cream (I used fat-free plain yogurt.)
  • 1 lime
  • 1 small clove garlic, minced
  • 1/4 teaspoon salt
Key Lime Slaw
  • 3 cups shredded green, Napa, or savory cabbage (I used a bag of pre-mixed coleslaw.)
  • 2 Key limes, zest freshly grated and juiced
  • 1 small shallot, thinly sliced
  • 1 garlic clove, minced 
  • 1/4 cup fresh cilantro, chopped (I did not have this.)
  • 1 tablespoon olive oil
  • 2 teaspoons sugar, or honey (I used 1 teaspoon Truvia.)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
Instructions:
  1. Marinate the chicken first, at least 30 minutes ahead of time (or even the night before).  Combine the chicken with the olive oil, lime zest, garlic, smoked paprika, cumin, salt and pepper. Place in a dish or resealable bag and stick it in the fridge.
  2. When you’re ready to grill, remove it from the fridge about 30 minutes before.  Preheat your grill to the highest heat for 10 minutes.
  3. Once the grill is hot, place the chicken on the grates. Grill about 5 minutes per side, until golden and charred and the internal temperature reaches 165°F.  Let the chicken rest for 10 minutes.
  4. While the chicken cooks, make the slaw. In a large bowl, combine the cabbage, lemon zest, shallots, garlic and cilantro. Add the lime juice and olive oil. Sprinkle on the sugar, salt and pepper. Toss well, mixing over and over to make sure everything is combined.  Let the slaw sit while you finish the tacos.
  5. To make the Lime Crema, zest the lime, then squeeze the juice into a small bowl.
  6. Add about 1 teaspoon of the zest and 1 tablespoon of the juice to the sour cream (yogurt) along with the garlic and salt. Stir to combine and use immediately, or refrigerate until ready to serve. You can store the Lime Crema in the refrigerator for up to one week. (Note: You can put a little lime zest on top of the crema for garnish when serving.)
  7. Once the chicken rests, chop it up. Fill the tortillas with the chicken and if you wish, some avocado. Drizzle with sour cream (lime crema). Top with key lime slaw, a few radish slices and cheese. If you want, sprinkle with a bit of smoked paprika.
Although I did not grill the chicken the way the recipe states, I think it would be delicious.  The Key Lime Slaw is the star of this recipe. It is light and delicious! With the lime and olive oil base, it is perfect for summer. In fact, I had the slaw topped with radishes and the shredded chicken as a salad during the week without the tortillas!  The Lime Crema is perfect on the tacos.  Again, the lime flavor carries through perfectly! I hope you will try Grilled Chicken Tacos with Key Lime Slaw.  Enjoy!


Q

Comments

Post a Comment