Shred any leftover chicken from these tacos, and toss with any leftover slaw for a quick lunch.
Spicy Chicken Tacos with Jalapeño Slaw
2015-04-01 18:29:53
Makes 8 servings
Slaw
- 1 (10-ounce) bag angel hair coleslaw mix
- 1 red bell pepper, thinly sliced
- 2 jalapeños, seeded and thinly sliced
- ¼ cup thinly sliced red onion
- ¼ cup minced fresh cilantro
- 2 tablespoons fresh lime juice
- 1 teaspoon honey
- ¼ teaspoon salt
Tacos
- 4 tablespoons vegetable oil, divided
- 6 boneless skinless chicken breasts (about 3 pounds), pounded to ½-inch thickness
- 2 tablespoons jerk seasoning
- 1 cup sour cream
- 2 tablespoons fresh lime juice
- ½ teaspoon ground cumin
- 16 taco shells, heated according to package directions
- 2 cups shredded Cheddar-jack cheese
Instructions
- For slaw: In a medium bowl, toss together all ingredients. Cover and refrigerate.
- For tacos: In a large skillet, heat 2 tablespoons oil over medium heat. Sprinkle chicken with jerk seasoning. Add 3 chicken breasts to skillet, and cook for 4 to 5 minutes per side or until chicken is done. Repeat procedure with remaining 2 tablespoons oil and remaining 3 chicken breasts. Let stand for 10 minutes; thinly slice chicken.
- In a small bowl, stir together sour cream, lime juice, and cumin. Divide chicken among taco shells, and top with cheese, sour cream mixture, and slaw.
Notes
- Shred any leftover chicken and toss with any leftover slaw for a quick lunch.
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