🍽️ Meal Summary
- Protein: Chicken thighs or breast
- Carbs: Corn tortillas, cabbage slaw
- Healthy Fats: Avocado, olive oil
- Flavor Boosters: Lime juice, cumin, paprika, optional Greek yogurt or hot sauce
- Vibe: Fresh, satisfying, great crunch with creamy avocado and citrusy slaw
Get ready to upgrade taco night with these Chicken Tacos topped with crisp cabbage slaw and creamy avocado—a perfect balance of fresh, bold, and satisfying. Juicy shredded chicken meets tangy slaw for crunch, while buttery avocado smooths it all out in a warm tortilla hug. It’s colorful, crave-worthy, and comes together in minutes—because healthy should never be boring.
📝 Ingredients
- 2 small chicken thighs or 1 medium chicken breast (~6 oz)
- 1 ½ cups shredded cabbage (green or purple)
- 1 small carrot, shredded (optional)
- ½ avocado, sliced
- 1 tbsp olive oil
- Juice of ½ lime
- ½ tsp cumin
- ½ tsp paprika
- ¼ tsp garlic powder
- Salt & pepper to taste
- 4–6 small corn tortillas
- Optional toppings: plain Greek yogurt, cilantro, hot sauce
🔪 Instructions
1. Cook the Chicken
- Slice chicken into strips or chunks.
- Season with cumin, paprika, garlic powder, salt, and pepper.
- Heat 1 tbsp olive oil in a skillet over medium-high heat.
- Cook chicken for 6–8 minutes, flipping halfway, until browned and fully cooked.
2. Make the Cabbage Slaw
- In a bowl, toss shredded cabbage (and carrot if using) with lime juice, a drizzle of olive oil, and a pinch of salt.
- Let it sit to slightly soften while chicken cooks.
3. Warm the Tortillas
- Warm each tortilla in a dry skillet or microwave for about 30 seconds per side.
- 4. Assemble the Tacos
Top with chicken, sliced avocado, and any extras like Greek yogurt or hot sauce.
Add cabbage slaw to the tortilla base.
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