Mini chicken tacos with carrot slaw
Mini chicken tacos with carrot slaw
Ingredients
For the Chicken Filling
- 1 pound chicken breasts, boneless, skinless, cut into 1/2-inch cubes
- 1 tablespoon olive oil
- 1 tablespoon taco seasoning
- 1/4 cup water
For the Carrot Slaw
- 3 carrots, large, peeled and shredded
- 1/4 cup mayonnaise
- 1 tablespoon lime juice, fresh
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For Assembly and Serving
- 12 mini corn tortillas
- 1 cup shredded lettuce, optional
- 1 avocado, diced, optional
- 1/4 cup sour cream, optional
- 1/4 cup Cheddar cheese, shredded, optional
Instructions
- 1
Heat the olive oil in a large skillet over medium-high heat. Add the cubed chicken and taco seasoning. Cook for 5 to 7 minutes, stirring occasionally, until the chicken is browned and cooked through. Stir in the water and cook for another 1 to 2 minutes until the water has evaporated and the chicken is well coated.
⏱️ 10 min - 2
While the chicken cooks, prepare the carrot slaw. In a medium bowl, combine the shredded carrots, mayonnaise, fresh lime juice, honey, salt, and black pepper. Stir well to combine all ingredients.
⏱️ 5 min - 3
Warm the mini tortillas according to package directions. This can be done in a dry skillet over medium heat for 30 seconds per side, in the microwave for 15 to 30 seconds, or wrapped in foil in an oven preheated to 300°F for 5 to 7 minutes.
⏱️ 5 min•🌡️ 300°F - 4
Lay out the warm tortillas. Divide the cooked chicken filling evenly among the tortillas. Top each taco with a spoonful of the prepared carrot slaw. Add any desired optional toppings such as shredded lettuce, diced avocado, sour cream, or shredded Cheddar cheese.
⏱️ 5 min - 5
Serve the mini chicken tacos immediately and enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Mini chicken tacos with carrot slaw
Ingredients
For the Chicken Filling
- 1 pound chicken breasts, boneless, skinless, cut into 1/2-inch cubes
- 1 tablespoon olive oil
- 1 tablespoon taco seasoning
- 1/4 cup water
For the Carrot Slaw
- 3 carrots, large, peeled and shredded
- 1/4 cup mayonnaise
- 1 tablespoon lime juice, fresh
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For Assembly and Serving
- 12 mini corn tortillas
- 1 cup shredded lettuce, optional
- 1 avocado, diced, optional
- 1/4 cup sour cream, optional
- 1/4 cup Cheddar cheese, shredded, optional
Instructions
- 1
Heat the olive oil in a large skillet over medium-high heat. Add the cubed chicken and taco seasoning. Cook for 5 to 7 minutes, stirring occasionally, until the chicken is browned and cooked through. Stir in the water and cook for another 1 to 2 minutes until the water has evaporated and the chicken is well coated.
⏱️ 10 min - 2
While the chicken cooks, prepare the carrot slaw. In a medium bowl, combine the shredded carrots, mayonnaise, fresh lime juice, honey, salt, and black pepper. Stir well to combine all ingredients.
⏱️ 5 min - 3
Warm the mini tortillas according to package directions. This can be done in a dry skillet over medium heat for 30 seconds per side, in the microwave for 15 to 30 seconds, or wrapped in foil in an oven preheated to 300°F for 5 to 7 minutes.
⏱️ 5 min•🌡️ 300°F - 4
Lay out the warm tortillas. Divide the cooked chicken filling evenly among the tortillas. Top each taco with a spoonful of the prepared carrot slaw. Add any desired optional toppings such as shredded lettuce, diced avocado, sour cream, or shredded Cheddar cheese.
⏱️ 5 min - 5
Serve the mini chicken tacos immediately and enjoy!