Spicy Chicken Tacos with Jalapeño Slaw

spicy chicken tacos

Shred any leftover chicken from these tacos, and toss with any leftover slaw for a quick lunch.

Spicy Chicken Tacos with Jalapeño Slaw
Makes 8 servings
Write a review
  1. 1 (10-ounce) bag angel hair coleslaw mix
  2. 1 red bell pepper, thinly sliced
  3. 2 jalapeños, seeded and thinly sliced
  4. ¼ cup thinly sliced red onion
  5. ¼ cup minced fresh cilantro
  6. 2 tablespoons fresh lime juice
  7. 1 teaspoon honey
  8. ¼ teaspoon salt
  1. 4 tablespoons vegetable oil, divided
  2. 6 boneless skinless chicken breasts (about 3 pounds), pounded to ½-inch thickness
  3. 2 tablespoons jerk seasoning
  4. 1 cup sour cream
  5. 2 tablespoons fresh lime juice
  6. ½ teaspoon ground cumin
  7. 16 taco shells, heated according to package directions
  8. 2 cups shredded Cheddar-jack cheese
  1. For slaw: In a medium bowl, toss together all ingredients. Cover and refrigerate.
  2. 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.
  3. 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.
  1. Shred any leftover chicken and toss with any leftover slaw for a quick lunch.
Paula Deen Magazine https://www.pauladeenmagazine.com/

 Get more great recipes by ordering your subscription to Cooking with Paula Deen today!