45 minutes
4–5 SERVINGS
CHICKEN TACOS
These tacos are a flavor explosion—perfectly spiced chicken, a fresh slaw with crunch and zip, creamy guacamole, and a chipotle sauce that brings it all together. Great for weeknights, weekends, or anytime you want to impress.
Ingredients
INGREDIENTS
For the Chicken:
- 1.5–2 lbs boneless chicken breast or thighs
Seasonings:
- Lawry’s Seasoned Salt
- Garlic powder
- Paprika
- Onion powder
- Tony Chachere’s Original Creole Seasoning
- Slap Ya Mama Cajun Seasoning
- Black pepper (You can adjust or substitute based on your spice tolerance and pantry)
For the Coleslaw:
- 1 cup green cabbage, thinly sliced
- 1 cup purple cabbage, thinly sliced
- 1 carrot, shredded
- ¼ onion, thinly sliced
- 3 tablespoons mayo
- Juice of 2 limes
- 1 tablespoon salt
For the Guacamole:
- 2 ripe avocados
- 1 tomato, diced
- ¼ onion, chopped
- A handful of cilantro, chopped
- Juice of 1 lime
- Salt to taste
For the Chipotle Sauce:
- 1 cup sour cream
- 3 tablespoons mayo
- 4 garlic cloves
- Juice of 1 lime
- ½–1 can chipotle sauce (adjust for spice preference)
Other:
- Corn or flour tortillas
- Oil for cooking
- Extra lime wedges & chopped cilantro for garnish
Method
METHOD
1. Season & Marinate the Chicken
In a large bowl, season your chicken with your choice of spices (we used seasoned salt, garlic powder, paprika, onion powder, Tony Chachere’s, Slap Ya Mama, and black pepper). Rub the seasoning in well.
Place the chicken in the fridge to marinate while you prep the toppings.
2. Make the Coleslaw
In a large bowl, combine sliced green and purple cabbage, shredded carrot, and sliced onion. Add mayo, lime juice, and salt. Toss everything until well coated and creamy.
Cover and chill in the fridge.
3. Make the Guacamole
Mash the avocados in a bowl. Stir in diced tomato, onion, cilantro, and lime juice. Add salt to taste and mix until smooth or chunky, depending on your preference.
4. Make the Chipotle Sauce
In a blender, combine sour cream, mayo, garlic cloves, lime juice, and chipotle sauce (start with half the can if you prefer less heat). Blend until smooth and creamy. Set aside.
5. Cook the Chicken
Heat a pan over medium heat with a bit of oil. Cook the chicken for about 6 minutes per side until golden brown and fully cooked. Let rest for 5 minutes, then shred with forks.
6. Warm the Tortillas
In a dry pan over medium-high heat, warm each tortilla for about 30 seconds per side until soft and slightly toasted.
7. Build the Tacos
Layer your tortillas with coleslaw, guacamole, shredded chicken, and a drizzle of chipotle sauce.
Top with chopped cilantro and a fresh squeeze of lime.
SERVING TIPS
These tacos pair well with rice, beans, or grilled corn. They also make a great party spread—set up a taco bar and let everyone build their own!
STORAGE
Keep the chicken, sauces, and toppings stored separately in airtight containers. Use within 3 days for best freshness.
