Spiced Chicken Tacos with Apple Cabbage Slaw and Lime Crema

These chicken tacos are a celebration of bold flavors and fresh textures. Tender chicken strips seasoned with a warm Southwest spice blend are paired with a crisp, tangy apple cabbage slaw that adds a refreshing crunch. A drizzle of lime crema brings everything together with a creamy, zesty finish.

Ready in just 20 minutes, this recipe is perfect for busy weeknights when you want something delicious without spending hours in the kitchen. Serve them with warm flour tortillas and your favorite toppings for a meal that’s sure to become a regular in your dinner rotation.

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Ingredients

2 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

1 unit AppleView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken Breast StripsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

6 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Zest one lime, then cut both limes in half. Squeeze juice from three halves into a medium bowl (reserve the last half for later). Slice the jalapeño into thin rounds; remove ribs and seeds for less heat if desired.
2. Whisk a drizzle of olive oil, half the lime zest, 1 teaspoon sugar and a generous pinch of salt and pepper into the bowl with lime juice. Add the shredded red cabbage and a few jalapeño slices (adjust to your heat preference). Toss to combine and set aside to marinate.
3. Cut the apple into eight wedges; remove the core and seeds from each wedge. Thinly slice the wedges crosswise until you have 1 cup of apple slices (save any extra for another use). Trim and thinly slice the scallions. Add the apple slices and scallions to the cabbage slaw, toss to combine and season with salt.
4. Pat the chicken strips dry with paper towels. Heat a large drizzle of olive oil in a large pan over medium-high heat (nonstick works well). Add the chicken, Southwest spice blend and a generous pinch of salt and pepper. Cook, tossing occasionally, until the chicken starts to brown, 3-5 minutes. Pour in 3 tablespoons of water and scrape up any browned bits from the bottom of the pan. Cook until the chicken is coated in a light sauce, about 1 minute more. Remove from heat.
5. Meanwhile, in a small bowl, stir together the sour cream, remaining lime zest and juice from the reserved lime half. Add water, 1 teaspoon at a time, until the mixture reaches a drizzling consistency. Season with salt.
6. Wrap the tortillas in a damp paper towel and microwave until warm, about 30 seconds. Roughly chop the cilantro. Divide the tortillas among plates. Top each tortilla with the chicken, then add slaw, a drizzle of crema and a sprinkle of cilantro. Garnish with additional jalapeño slices if desired.

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

Yes, thinly sliced beef or pork tenderloin work well or you can use shrimp for a seafood twist. Adjust cooking time as needed.

How can I make this recipe dairy-free?

Substitute the sour cream with a dairy-free alternative like coconut yogurt or cashew cream. The lime crema will still be delicious.

What can I serve with these tacos?

These tacos are great on their own, but you can serve them with a side of black beans, Mexican rice or a simple green salad.