Prepare the Slaw: In a medium bowl, combine all Slaw ingredients and mix well. Set aside.
Prepare the Sauce: In a small bowl, combine all Sauce ingredients and mix well. Set aside.
Prepare the Chicken: Rub chicken breasts with olive oil and blackening seasoning, ensuring even coverage.
Cook the Chicken: Heat a large skillet over medium-high heat. Cook chicken for 6-8 minutes per side, or until cooked through (internal temperature reaches 165°F/74°C). Let rest for 5 minutes, then slice or shred.
Warm the Tortillas: Warm tortillas according to package directions.
Assemble the Tacos: Fill each tortilla with blackened chicken, slaw, sauce, and cilantro. Serve immediately.
Ingredients
4
1 lb450 gBoneless skinless chicken breasts
2 tbsp30 mLBlackening seasoning
1 tbsp15 mLOlive oil
1/2 cup120 gSour cream
1 tbsp15 mLLime juice
1/4 tsp1.25 mLGarlic powder
2 cups240 gShredded cabbage
1/2 cup60 gShredded carrots
2 tbsp30 mLMayonnaise
1 tbsp15 mLApple cider vinegar
8N/ACorn or flour tortillas
1/4 cup30 gChopped cilantro
Equipment
Large skillet
Medium bowl
Small bowl
Cutting board
Knife
Instructions
Prepare the Slaw: In a medium bowl, combine all Slaw ingredients and mix well. Set aside.
Prepare the Sauce: In a small bowl, combine all Sauce ingredients and mix well. Set aside.
Prepare the Chicken: Rub chicken breasts with olive oil and blackening seasoning, ensuring even coverage.
Cook the Chicken: Heat a large skillet over medium-high heat. Cook chicken for 6-8 minutes per side, or until cooked through (internal temperature reaches 165°F/74°C). Let rest for 5 minutes, then slice or shred.
Warm the Tortillas: Warm tortillas according to package directions.
Assemble the Tacos: Fill each tortilla with blackened chicken, slaw, sauce, and cilantro. Serve immediately.
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