Grilled Chicken Breast Tacos with Creamy Cabbage Slaw

Phoebe Lapine_Grilled Chicken Tacos with Creamy Cabbage Slaw _HiRes

Grilled Chicken Breast Tacos with Creamy Cabbage Slaw

Total Time: 15 minutes

Serving Size: 4

Grilled Chicken Breast Tacos with Creamy Cabbage Slaw

This chicken taco recipe is super easy to make. Grilled chicken and cabbage slaw are combined in tortillas for a fast dinner perfect for spring or summer.

Originally published on Food & Wine.

Ingredients

  • 1/4 cup mayonnaise
  • 2 tablespoons white wine vinegar
  • 2 teaspoons honey
  • Sea salt
  • 4 cups finely shredded red cabbage
  • 4 scallions, thinly sliced
  • Extra-virgin olive oil
  • Two 8-ounce skinless, boneless chicken breast cutlets
  • Four 8-inch flour tortillas

Instructions

  1. In a medium bowl, whisk the mayonnaise with the vinegar, honey and 1 teaspoon of sea salt. Add the cabbage and scallions and toss.
  2. Light a grill or preheat a grill pan and brush the grates with olive oil. Season the chicken with sea salt and grill over high heat until the chicken is lightly charred on the outside and white throughout, about 8 minutes. Transfer the chicken to a cutting board and let rest for 5 minutes, then thinly slice.
  3. Grill the tortillas in a single layer, turning once, until soft and pliable, about 30 seconds. Divide the slaw between the tortillas and top with the chicken.
http://feedmephoebe.com/2014/04/chicken-taco-recip-creamy-cabbage-slaw-2/

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One Response to Grilled Chicken Breast Tacos with Creamy Cabbage Slaw

  1. Michelle says:

    This was AMAZING!!! Literally one of the best things I’ve ever made. So easy and simple yet so delicious. I added a little guac to the bottom of the tortilla.

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