Adobo-Lime Chicken Tacos

adobo-lime-chicken-tacos Recipe
Quentin Bacon
Toss roasted shredded chicken breasts with south-of-the-border flavors like adobo sauce, lime, and cilantro for these easy chicken-and-broccoli slaw tacos.

Yield:

Makes 4 servings (serving size: 1/2 cup chicken, 1/4 cup slaw, and 2 taco shells with 2 tablespoons salsa)

Recipe Time

Prep: 15 Minutes

Nutritional Information

Calories 248
Fat 7 g
Satfat 2 g
Monofat 2 g
Polyfat 2 g
Protein 23 g
Carbohydrate 21 g
Fiber 2 g
Cholesterol 53 mg
Iron 1 mg
Sodium 357 mg
Calcium 51 mg

Ingredients

2 cups skinless, boneless roasted chicken breast, shredded
3 tablespoons chopped fresh cilantro, divided
2 tablespoons light sour cream
2 tablespoons fresh lime juice
1 tablespoon chipotle chiles in adobo sauce
1/2 teaspoon minced garlic
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 cup packaged broccoli slaw mix
1 tablespoon seasoned rice vinegar
2 radishes, sliced thin
8 taco shells
1/2 cup salsa verde

Preparation

1. Toss chicken with 2 tablespoons chopped cilantro and the next 6 ingredients (through black pepper) in a medium bowl.

2. Toss slaw mix with rice vinegar, radish, and remaining 1 tablespoon cilantro. Divide chicken and slaw evenly among taco shells. Serve with salsa.

Note:

Lori Powell,

July 2010
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