Chicken Tacos with Cabbage Slaw
When I first started following various food blogs several years ago I was amazed at the incredible meals that were posting every few days. It seemed like living in the house of one of these bloggers must have been like having a top rated restaurant in your house. Of course now I’ve learned that this isn’t always the whole picture. The meals that I’ve posted over the past few years are a good representation of how we eat most nights, but certainly not all.
We don’t do much cooking during the week and a lot of Thursdays or Fridays start to have more hodgepodge meals that involve pulling things out of the freezer and eating up small portions of two or three things. These tacos were the perfect ‘we’re going out of town tomorrow and moving next week and don’t have much food in the fridge but can’t just eat cabbage for dinner’ meal.
In the time the chicken was cooking I was able to put together the cabbage and carrot slaw. I will never cease to be amazed by how much you can get out of a single cabbage. I cut up half of the one that we got in our CSA box and it made probably a dozen servings (we still have some left).
This week we are finishing packing and next week we’ll be moving so there are probably more of these type meals in our future. We have been stocking up on freezer meals so that we don’t have to do much cooking, but I’ll look forward to using our new kitchen in a few weeks!
- 1½ lb boneless chicken breast, sliced into 1" pieces
- 1 Tbsp chili powder
- 2 carrots, peeled and shredded
- ½ medium cabbage, chopped or shredded
- 3 cloves garlic, minced
- 1 tsp ground cumin
- ⅓ C olive oil + 2 Tbsp, divided
- ¼ C lime juice
- 1 package flour or corn tortillas
- Cilantro
- Salt and pepper to taste
- Heat 2 Tbsp of olive oil in a large pan over medium high heat. Once hot add in chicken and let cook for 5 minutes.
- While the chicken cooks in a large bowl combine cabbage, carrots, garlic, cumin, olive oil, and lime juice. Toss well so that the cabbage is coated. Taste and add additional lime juice or cumin as needed. Add salt and pepper if desired.
- Add the chili powder to the chicken and stir so that it cooks evenly. Allow to cook another 5-7 minutes, until the chicken has cooked through.
- Serve chicken on tortillas with cabbage slaw. Add cheese, tomatoes, cilantro, etc. if desired.
