Quick Chicken Tacos with Chipotle-Lime Slaw and Mexican Cheese

Craving tacos but short on time? These quick chicken tacos are your answer. Using fully cooked chicken breasts, we cut down the prep time without sacrificing flavor. A zesty Southwest spice blend and a creamy chipotle-lime slaw bring the heat and tang, while a generous sprinkle of Mexican cheese adds richness.

In just 10 minutes, you can have a satisfying dinner that tastes like you spent hours in the kitchen. Warm up some flour tortillas, pile on the seasoned chicken and slaw and top with cheese. It’s taco night, made easy.

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Ingredients

1 teaspoon Chipotle PowderView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Fully Cooked Chicken BreastsView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 ounce Coleslaw MixView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small bowl, whisk together sour cream, chipotle powder and the juice of half the lime to make the chipotle-lime dressing. Season with salt and pepper to taste.
2. Thinly slice the scallions. In a medium bowl, combine coleslaw mix and sliced scallions. Pour the dressing over the slaw and toss to coat. Set aside.
3. Shred or dice the fully cooked chicken breasts. In a skillet over medium-high heat, add the chicken and sprinkle with Southwest spice blend. Cook, stirring, until heated through, about 2-3 minutes. Season with salt and pepper if desired.
4. Warm the flour tortillas in a dry skillet or microwave until pliable.
5. Assemble the tacos: place a portion of the seasoned chicken on each tortilla, top with chipotle-lime slaw and sprinkle with Mexican cheese blend. Serve with lime wedges from the remaining lime half.

Recipe Tips

FAQ

Can I use raw chicken instead of fully cooked?

Yes, but you’ll need to cook the chicken thoroughly before shredding. Season and cook in a skillet until internal temperature reaches 165°F, then proceed with the recipe.

What can I substitute for the Southwest spice blend?

You can make your own blend with chili powder, cumin, garlic powder, paprika and a pinch of cayenne.

How do I store leftovers?

Store the chicken, slaw and tortillas separately in airtight containers in the refrigerator for up to 2 days. Reheat chicken before assembling.