Grilled Chicken Tacos with Red Cabbage Slaw

Who doesn’t like Mexican food and yummy tacos?! Well, I do and today I am sharing a healthy and easy grilled chicken tacos recipe that features red cabbage slaw and traditional guacamole.

This recipe was inspired by the fish tacos recipe from Cooking Classy which I was lucky to find on Pinterest. It ticks all the boxes: it’s easy to make, it’s healthy and super tasty. So how exactly do you make these chicken tacos?

INGREDIENTS

Pack of chicken breasts
Pack of soft tacos or small tortillas (6-8)
2-3 tbs of olive oil
2-3 cloves of garlic
Salt to taste
Paprika to season
Mexican salsa or sauce, like Wahaca’s Chipotle sauce, for serving

Cabbage slaw

1/4 of red cabbage
1/2 of small onion
Handful of cilantro or dill
Salt to taste
1 tsp of lemon juice
1 tbs of olive oil

Guacamole

2 small or 1 large avocado
1 large tomato
1/2 of small onion
2 tbs of Greek yoghurt
Chili powder
1 tbs of lemon juice
Salt to taste

METHOD

Prepping chicken: in a bowl mix olive oil with chopped garlic, salt and paprika, and spread over the chicken breasts. While chicken marinades, pre-heat oven grill at 200C. Place chicken in the oven and grill until it turns golden and is cooked thoroughly. Once cooked and cooled off, shred chicken into smaller pieces.

While chicken is cooking in the oven, it’s time to make cabbage slaw. In a food processor add slices of red cabbage, onion, dill, lemon juice and oil, and chop until fine. Season with salt as needed.

Once done with the slaw, you can make guacamole. In a bowl mash pitted and peeled avocado, add chopped tomato, onion, lemon juice and mix.

Season with chili powder and salt to taste and add Greek yoghurt for creaminess.

Last step is to warm up taco shells or tortillas and to assemble our chicken tacos.

I suggest the following order: place grilled chicken pieces first, follow by guacamole, and top off with cabbage slaw and dress with a chipotle sauce or salsa.