Adobo Chicken Tacos with Mango Cabbage Slaw and Lime Crema

These adobo chicken tacos layer smoky, tangy chicken with a bright mango and red cabbage slaw for a fresh take on taco night.

A quick lime crema cools everything down, while warm flour tortillas bring the chicken, slaw and creamy topping together in every bite.

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Ingredients

12 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillaView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

1 unit MangoView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 ounce Adobo SauceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. If warming tortillas in the oven instead of the microwave, preheat the oven to 400 degrees.
2. Zest the lime, then halve it. Halve, peel and finely chop half of the red onion; save the remaining half for another use. Peel the mango and cut it into matchsticks.
3. In a medium bowl, combine the mango, shredded red cabbage, chopped red onion, juice from half the lime and a pinch each of salt and pepper. Toss well and set the slaw aside.
4. Butterfly the chicken breasts by placing one hand on top of each breast and slicing horizontally into the center, stopping before cutting all the way through. Open each piece like a book.
5. Season the chicken on both sides with salt and pepper, then rub or brush both sides with 1 tablespoon of the adobo sauce.
6. Heat the olive oil in a large pan over medium-high heat. Add the chicken and cook for 3 to 5 minutes per side, until lightly charred and cooked through.
7. Transfer the chicken to a cutting board and let it rest for 5 minutes, then slice it thinly.
8. While the chicken cooks, stir together the sour cream, lime zest and remaining lime juice in a small bowl. Season the crema with salt and pepper.
9. Warm the tortillas by wrapping them in a damp paper towel and microwaving on high for 30 seconds. Alternatively, wrap them in foil and place them in the 400-degree oven for 5 minutes.
10. Fill the warm tortillas with sliced adobo chicken, mango cabbage slaw and lime crema. Serve with any remaining slaw on the side.

Recipe Tips

FAQ

Can I warm the tortillas without a microwave?

Yes. Wrap the tortillas in foil and place them in a 400-degree oven for 5 minutes.

How should the chicken be cut before cooking?

Butterfly each chicken breast by slicing horizontally into the middle without cutting all the way through, then open it like a book before seasoning and cooking.

What balances the heat of the adobo sauce?

The sweet mango cabbage slaw and tangy lime crema help balance the smoky, subtly spicy adobo-coated chicken.