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    Home » Recipes » Meats

    By Amy · Published: Apr 27, 2016 · Updated: May 25, 2020 · This post may contain affiliate links. Please read my disclosure policy Leave a Comment

    Chicken Tacos

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    So satisfying and full of bold flavors, you’re going to love these Chicken Tacos with a homemade zesty seasoning.

    Today’s recipe is sponsored by Sargento® Cheese.  All opinions shared are my own.

    Three chicken tacos with a package of shredded cheese and a bowl of slaw in the background.

    I was recently challenged to develop a Mexican recipe using chicken thighs, corn tortillas, Sargento 4 Cheese Mexican Blend and poblano peppers.  I incorporated the poblano peppers in the cilantro lime poblano slaw – it’s a zesty and flavorful slaw that complements the chicken perfectly without overpowering it.

    Three chicken tacos with a poblano pepper in the background.

    These were so amazing, I had to eat one before photographing, I just couldn’t help myself.  🙂

    Chicken thighs being fried in a cast iron skillet on a stove burner.

    I browned the chicken in an oven-safe skillet a few minutes before baking them.  Those chicken thighs were smelling good at this point!

    Spices for tacos on a round white plate with a set of stainless measuring spoons.

    I used a combination of herbs and spices in the shredded chicken thighs that are Mexican-inspired but not too spicy.

    Overhead view of 3 chicken tacos beside a bowl of slaw, a bowl of diced tomatoes and lime wedges.

    These tacos don’t need a lot of toppings because the slaw is so flavorful, but they’d also be great with avocados and sour cream.

    Three chicken tacos with a bowl of slaw in the background.

    This recipe makes about 8 very generous tacos.  The Cilantro Lime Poblano Slaw recipe yields more than you’ll need for the tacos, but it keeps well in the fridge and is also great with seafood.

    Overhead view of three tacos beside a bag of shredded cheese.

    Enjoy!

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    Three tacos on a dark surface.  A black bowl of slaw is in the background.

    Chicken Tacos


    • Total Time: 56 minutes
    • Yield: 8 tacos
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    Description

    Juicy and zesty Mexican shredded chicken with a cilantro lime poblano slaw.


    Ingredients

    For the Cilantro Lime Poblano Slaw:

    • ⅓ cup extra virgin olive oil
    • ¼ cup rice wine vinegar
    • ¼ cup honey
    • 2 tablespoons fresh lime juice
    • 1 teaspoon salt (more or less, to taste)
    • ½ teaspoon black pepper (more or less, to taste)
    • 1 small head of cabbage, very thinly sliced or shredded
    • ¾ cup loosely packed fresh chopped cilantro
    • 1 poblano pepper, seeded and diced (about ¾ cup diced)

    For the Chicken Tacos:

    • 1.75 pounds boneless, skinless chicken thighs
    • 1 teaspoon kosher salt
    • ½ teaspoon fresh ground black pepper
    • 2 ½ tablespoons olive oil
    • 1 ½ teaspoons ground cumin
    • ½ teaspoon chili powder
    • ½ teaspoon garlic powder
    • ½ teaspoon onion powder
    • 1 teaspoon paprika
    • ½ teaspoon oregano
    • ½ teaspoon crushed red pepper
    • 8 corn tortillas
    • 2 Roma tomatoes, seeded and diced
    • Sargenteno 4 Cheese Mexican Blend

    Instructions

    For the Cilantro Lime Poblano Slaw:

    1. In a small bowl, whisk together olive oil, vinegar, honey, lime juice, salt and pepper. Set aside.
    2. In a large bowl, toss cabbage, cilantro and poblano pepper. Pour olive oil mixture over cabbage mixture and toss again to coat evenly. Cover and refrigerate until ready to serve with tacos.

    For the Chicken Tacos:

    1. Preheat your oven to 375 degrees F.
    2. Season chicken thighs with salt and pepper.
    3. Heat a cast iron skillet (or any oven-safe skillet with an oven-safe cover) over medium high heat. Add the olive oil and then the chicken and cook for approximately 2 ½ to 3 minutes on each side, or until browned.
    4. Cover the skillet and bake for 25 minutes, or until chicken is fully cooked.
    5. While the chicken is baking, place cumin, chili powder, garlic powder, onion powder, paprika, oregano and crushed red pepper in a small bowl and stir well to combine.
    6. When chicken is done, shred with 2 forks in the skillet. Add the herb and spice mixture to the skillet and toss with shredded chicken to combine with the juices from baking.
    7. Serve in tortillas with slaw, diced tomatoes and cheese.
    • Prep Time: 25 minutes
    • Cook Time: 31 minutes
    • Category: Main Course
    • Method: Fry
    • Cuisine: Mexican

    Keywords: chicken tacos, shredded chicken tacos

    HUNGRY FOR MORE?

    • Shrimp Tacos
      Shrimp Tacos
    • Chicken Parmesan
      Chicken Parmesan
    • Cheesy Chicken Pot Pie
      Cheesy Chicken Pot Pie
    • White Chicken Chili
      White Chicken Chili
    « Cilantro Lime Poblano Slaw
    Tomato, Avocado and Basil Salad »

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    Hey, I'm Amy Brinkley! Welcome to my online kitchen. I love cooking simple, family-friendly recipes with everyday ingredients.

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