Tex-Mex Street Tacos with Smoky Chipotle Slaw

Allergens

Milk, Eggs (in mayo)

Ingredients

• 1 lb boneless chicken breast, thinly sliced
• 12 small corn tortillas
• 1 cup shredded Monterey Jack cheese
• 2 cups shredded purple cabbage
• 1/4 cup fresh cilantro leaves
• 1/2 cup sour cream
• 2 tbsp canola oil Smoky Chipotle Slaw:
• 1/4 cup mayonnaise
• 1 tbsp chipotle pepper in adobo sauce
• 1 tbsp lime juice
• 1 tsp sugar
• Salt and pepper to taste

Instructions

1. In a small bowl, mix together mayonnaise, chipotle pepper, lime juice, sugar, salt, and pepper to make the Smoky Chipotle Slaw. Set aside.
2. Heat canola oil in a large skillet over medium high heat. Add chicken slices and cook until browned and cooked through, about 5 minutes. Season with salt and pepper. Transfer to a plate and cover with foil to keep warm.
3. Warm tortillas in the microwave or on a griddle for 20 seconds per side.
4. Assemble tacos by placing chicken, Smoky Chipotle Slaw, shredded cheese, and cilantro leaves on each tortilla. Drizzle with sour cream.

Chef’s Insight

This recipe captures the essence of Tex-Mex street food while adding a smoky twist with the chipotle slaw.

Notes

Feel free to add your favorite Tex-Mex toppings such as pickled onions or jalapeños.