1/4 cup (1 ounce) shredded reduced-fat Monterey Jack cheese (such as Tillamook)
Low-fat sour cream (optional)
How to Make It
Combine first 4 ingredients in a small bowl; rub spice mixture over chicken.
Place chicken on grill rack coated with cooking spray; grill 10 minutes on each side or until done. Let stand 5 minutes; chop.
Heat tortillas according to package directions. Divide chicken evenly among tortillas; top each tortilla with 2 tablespoons cabbage and 1 teaspoon cheese. Serve with sour cream, if desired.
Pair these tacos with some fancy guacamole and salsa, and we promise you won't be disappointed. Add pico de gallo, bacon, jalapeño, garlic, salt, pepper, and onions for a deliciously easy guac recipe. There's no need to leave the house and go get Mexican food. You can have your own Mexican night at home.
Quick, easy, delicious. I used bagged angel hair cabbage to save even more time. Served with sliced yellow pepper, sliced avocado, and chopped cilantro. A squeeze of lime finished it. Side dish was some fruit. Very filling and perfect for a weeknight dinner.
Cooked this last night and it was pretty good! My husband really really liked it, so that's always a success! Will probably double the rub next time and I added Spanish rice. I only had flour tortillas on hand so I made the flour tortillas a little crispy in the oven but next time will make as a burrito or put flour tortilla in a taco pan and make it into a taco salad (with the flour tortillas shape like a taco bowl). I like tacos but don't care for stuff falling out of the tacos. Good go to recipe for every week.
I added a few extra spices (onion powder and smoked paprika) to the rub and a tsp of brown sugar for a little sweetness. I added lime juice and cider vinegar to the cabbage for some tang. I only had regular cheddar on hand so used that, but missed the spice of the pepper jack. Finally, I topped with cilantro. Everyone, including the kids, enjoyed.
This recipe lacks a little zip. The flavor of the chicken itself was good, but the toppings were very bland. I spiced up the cabbage with a splash of cider vinegar, and added some thinly sliced avocado to the taco. Much better. I used chicken breasts instead of thighs; I would never use thighs in this application.
This is a good rub, have used it often on chicken breasts and thighs in other mexican recipes. Have made the tacos several times like the chopped cabbage. Sometimes don't even bother with the cheese. Serve spanish rice and refries on the side.
This recipe is SO, SO yummy. The rub seems simple but the flavors are amazing. Plus, they're easy to make and the clean up is minimal. I made a few changes: 1) As per the other reviewers, I doubled the rub; 2) I used chicken breast because I don't do dark meat; and 3) I broiled the chicken because we don't have easy access to a grill. 5 minutes on one side, 6 minutes on the other after pounding the chicken breast to about 1/4 inch thickness.
This rub was amazing. I used it for the chicken tacos on Saturday night and we loved it so much we used it on chicken legs again the next night. After reading other reviews, I doubled the rub and that worked well. Also, I bought bone-in thighs by mistake and they worked just great. For both the thighs and the legs, I took the skin off before seasoning with the rub so the meat was flavored beautifully. My husband grilled the chicken and both times it came out flavorful, juicy and delicious. A definite keeper--and a recipe I've already forwarded to friends.
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