Description
Smoky grilled chicken paired with crisp cabbage slaw and zesty salsa creates a balanced, handheld meal. This Mexican-American recipe offers a fresh twist on tacos with grilled, not fried, components for a lighter, satisfying crunch.
Ingredients
2 boneless skinless chicken breasts (6 oz each)
8 small corn or flour tortillas
2 cups fresh pico de gallo (about 300g)
1 cup shredded cabbage (about 40g)
1 ripe avocado
1 medium lime, cut into wedges
1/4 cup chopped cilantro
Instructions
Thinly slice chicken breasts against the grain into 1/4-inch strips
Whisk together olive oil, lime juice, garlic, cumin, and chili powder
Submerge chicken in marinade, cover, and refrigerate 30 minutes to 1 hour
Preheat grill to medium-high. Oil grates to prevent sticking
Cook chicken in a single layer, flipping once. Grill 5-7 minutes until internal temperature reaches 165°F
Toss cabbage with lime juice and 1/2 tsp salt in a bowl
Heat tortillas on the grill 20 seconds per side until warm
Layer grilled chicken, cabbage slaw, salsa, and avocado slices in tortillas
Sprinkle with cilantro and serve with lime wedges
Notes
Use skinless thighs for juicier chicken
Warm tortillas before serving for pliability
Swap pico de gallo with store-bought gluten-free salsa if needed
Use coleslaw mix for pre-shredded convenience
Substitute guacamole for avocado slices for portion control
Replace cilantro with parsley for a non-traditional twist
Nutrition
- Serving Size: 4 tacos per serving (2 tacos with fillings)
- Calories: 360
- Sugar: 5g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 5g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 100mg