Grilled Chicken Tacos with Key Lime Slaw
User Reviews
5
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Prep Time
35 mins
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Cook Time
15 mins
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Additional Time
10 mins
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Total Time
1 hr
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Servings
4 people
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Course
Main Course
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Cuisine
American
Grilled Chicken Tacos with Key Lime Slaw
Description
This recipe starts by marinating chicken breasts in a mixture of olive oil, freshly grated key lime zest, minced garlic, smoked paprika, ground cumin, salt, and black pepper for at least 30 minutes or up to overnight. The marinade imparts citrus and smoky spice notes. The chicken is grilled on a hot grill for about 5 minutes per side until golden, charred, and cooked through with an internal temperature of 165°F. Resting the chicken for 10 minutes locks in juices before chopping.
The key lime slaw is prepared by shredding Napa or Savoy cabbage and mixing it with key lime zest, lime juice, thinly sliced shallot, minced garlic, chopped fresh cilantro, olive oil, sugar or honey, and seasonings. The cabbage mixture is tossed thoroughly to combine and allowed to sit while the chicken cooks, blending flavors and softening the cabbage slightly.
The tacos are assembled by spooning chopped grilled chicken into warm corn or flour tortillas, topping with the vibrant slaw, and optional garnishes such as sour cream, thinly sliced radish, cotija cheese, or avocado slices. The dish balances smoky, juicy chicken with the refreshing crunch and citrus tang of the slaw.
Ingredients
- 1 pound chicken breast
- 3 tablespoons olive oil
- 1 key lime zest freshly grated
- 2 garlic minced, cloves
- 1 teaspoon smoked paprika
- 1 teaspoon cumin ground
- ½ teaspoon salt
- ½ teaspoon black pepper
- 8 to 12 corn tortilla or flour tortillas
- sour cream thinly sliced radish, cotija cheese, avocado, for topping
key lime slaw
- 3 cups green napa or savoy cabbage, shredded
- 2 key lime zest freshly grated and juiced
- 1 shallot thinly sliced, small
- 1 garlic minced, clove
- ¼ cup cilantro chopped, fresh
- 1 tablespoon olive oil
- 2 teaspoons sugar or honey!
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- 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 in a dish or resealable bag and stick it in the fridge.
- 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.
- 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 degrees F. Let the chicken rest for 10 minutes.
- While the chicken cooks, make the slaw. In a large bowl, combine the cabbage, lime zest, shallot, 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.
- Once the chicken rests, chop it up. Fill the tortillas with the chicken and if you wish, some avocado. Drizzle with sour cream. Top with the key lime slaw, a few radish slices and cotija cheese. If you want, sprinkle with a bit of tajin or smoked paprika. Enjoy!
User Reviews
Overall Rating
5
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