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Receta Crispy Chicken Tacos with Jalapeno Slaw
by Shea Goldstein

Crispy Chicken Tacos with Jalapeno Slaw
Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Mexico Mexican
Tiempo para Cocinar: Raciónes: 6

Ingredientes

  • 1 head Napa cabbage, washed and shredded (I used my food processor)
  • 1 yellow onion, diced
  • 2 fresh jalapenos, washed and diced
  • 1 handful fresh cilantro, chopped
  • 1/2 cup mayo
  • 3/4 cup sour cream
  • 1 tbsp lime juice
  • 1 lb boneless, skinless chicken breasts
  • 1 tsp cumin
  • 1 tsp chile powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp seasoned salt
  • 1 tsp oregano
  • 1/2 cup water
  • 2 tbsp olive oil
  • 3 tbsp butter
  • 12 flour tortillas

Direcciones

  1. Combine cabbage, onion and jalapenos.
  2. In a separate bowl, mix the cilantro, mayo, sour cream and lime juice together. Stir in the cabbage mixture until mixed thoroughly and refrigerate until ready to use.
  3. Trim chicken of fat and dice; set aside.
  4. Combine cumin through oregano in a small bowl.
  5. Heat olive oil over medium high heat in a large pan and add chicken.
  6. Add the cumin mixture, stir to combine and slowly add water. Reduce heat medium. Continue to toss chicken and saute until done; set aside. (If it doesn't seem to be getting done pretty quickly kick the heat up a notch).
  7. With the pan over medium-high heat, add 1 tbsp butter and when melted add one tortilla at a time until brown on one side, continuing with each tortilla, covering with aluminum foil as they're done. Add butter as needed in between tortillas.
  8. With each tortilla, add about 2 tbsp chicken and top with about the same amount of slaw.
  9. Add hot sauce if you want it ;)