Unique Chicken Tacos
Bursting with bold, zesty flavors, these Unique Chicken Tacos are a vibrant spin on a classic favorite, perfect for your next weeknight dinner or taco night. Juicy, marinated chicken thighs seasoned with smoky paprika, tangy lime juice, and aromatic spices are perfectly balanced by a crisp and creamy red cabbage slaw with a hint of honey sweetness and the option for jalapeño heat. Nestled in warm, charred corn tortillas, each bite offers a tantalizing mix of textures and flavors. Quick to prepare, with just 20 minutes of marination and cooking, these tacos are as easy as they are delicious. Garnish with fresh cilantro and a squeeze of lime for a delightful finishing touch, and enjoy a taco experience that’s anything but ordinary.
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Recipe Information
Ingredients
- 500 grams chicken thighs, boneless and skinless
- 3 tablespoons lime juice, freshly squeezed
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 8 pieces corn tortillas
- 200 grams red cabbage, shredded
- 1 large carrot, julienned
- 3 tablespoons mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- 2 tablespoons fresh cilantro, chopped
- 1 small jalapeño, finely diced (optional)
Instructions
In a large bowl, combine lime juice, olive oil, smoked paprika, ground cumin, garlic powder, salt, and black pepper to make the marinade.
Add the chicken thighs to the bowl, ensuring the marinade coats the chicken evenly. Cover and let it marinate in the refrigerator for 15-30 minutes.
While the chicken marinates, prepare the slaw: In a medium bowl, mix shredded red cabbage, julienned carrot, mayonnaise, apple cider vinegar, honey, cilantro, and diced jalapeño (if using). Toss until well combined and refrigerate until ready to serve.
Heat a skillet or grill pan over medium-high heat. Cook the marinated chicken thighs for 4-5 minutes per side, or until cooked through and the internal temperature reaches 75°C (165°F). Let the chicken rest for 5 minutes, then slice into thin strips.
Warm the corn tortillas in a dry skillet or over an open flame for 20-30 seconds per side, until pliable and slightly charred.
Assemble the tacos: Place sliced chicken in each tortilla, top with a generous scoop of the slaw, and garnish with additional cilantro if desired.
Serve immediately with lime wedges on the side for extra zing.
Nutrition Facts
Calories |
2642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.5 g | 165% | |
| Saturated Fat | 24.1 g | 120% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 670 mg | 223% | |
| Sodium | 3081 mg | 134% | |
| Total Carbohydrate | 215.8 g | 78% | |
| Dietary Fiber | 34.4 g | 123% | |
| Total Sugars | 19.6 g | ||
| Protein | 157.9 g | 316% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 435 mg | 33% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 2707 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
