Spicy Chicken Tacos with Apple Cabbage Slaw and Lime Crema

Get ready for a taco night that’s anything but ordinary. These chicken tacos are packed with bold Southwest flavors, thanks to a simple spice blend that coats tender chicken strips. But the real star is the refreshing apple cabbage slaw-crisp, tangy and just a little sweet-that adds a perfect crunch to every bite.

To tie it all together, a drizzle of lime crema brings a cool, zesty finish that balances the warmth of the spices. Whether you’re cooking for a crowd or just spicing up a weeknight dinner, these tacos are guaranteed to be a hit. Serve them with extra lime wedges and your favorite hot sauce for an extra kick.

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Ingredients

4 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

8 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

2 unit AppleView ingredient guideLike ingredientDislike ingredient

4 unit ScallionsView ingredient guideLike ingredientDislike ingredient

20 ounce Chicken Breast StripsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

12 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

0.5 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

1.5 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 of the limes, then cut all limes in half. Squeeze juice from six halves into a medium bowl (save the last two halves for later). Thinly slice the jalapeño into rounds; remove ribs and seeds for less heat if desired.
2. Whisk a drizzle of olive oil, half the lime zest, 1½ tsp sugar and a big pinch of salt and pepper into the bowl with the lime juice. Add the shredded red cabbage and half of the jalapeño slices. Toss to combine. Set aside to marinate.
3. Cut each apple into eight wedges; trim and discard the core and seeds. Thinly slice the wedges crosswise until you have about 2 cups of sliced apple (save any extra for another use). Trim and thinly slice the scallions. Add the apple and scallions to the bowl with the cabbage slaw. Toss to combine. Season with salt to taste.
4. Pat the chicken dry with a paper towel. Heat a large drizzle of olive oil in a large pan (preferably nonstick) over medium-high heat. Add the chicken, Southwest spice blend and a big pinch of salt and pepper. Cook, tossing occasionally, until the chicken starts to brown, 3-5 minutes. Pour in ¼ cup water, scraping the bottom of the pan to release any browned bits. Cook until the chicken is coated in a loose sauce, about 1 minute more. Remove from heat.
5. Meanwhile, in a small bowl, stir together the sour cream, remaining lime zest and the juice from one of the reserved lime halves. Add water, 1 teaspoon at a time, until the mixture reaches a drizzling consistency. Season with salt to taste.
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. Spoon the chicken onto the tortillas, then top with the slaw, a drizzle of lime crema and a sprinkle of cilantro. Garnish with the remaining jalapeño slices if desired. Cut the remaining lime into wedges and serve on the side.

Recipe Tips

FAQ

Can I use chicken thighs instead of chicken breast strips?

Yes, boneless skinless chicken thighs work well. Cook them a few minutes longer until they reach an internal temperature of 165°F, then slice or shred before serving.

What can I substitute for Southwest spice blend?

You can make your own by mixing 1 teaspoon each of chili powder, cumin and smoked paprika, plus ½ teaspoon garlic powder and a pinch of cayenne.

How do I store leftovers?

Store the chicken, slaw and crema separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken in a skillet and assemble fresh tacos when ready.