Chicken Tacos with Lime Crema recipe

Chicken Tacos with Lime Crema

The slow cooker is a dinner time hero on a busy weeknight! The chicken will cook away while you are at work and when combined with the crisp slaw and creamy lime cream, it’s a flavour explosion in your mouth.

Prep Time

Servings

6-8 tacos

Chicken

1 Tbsp canola oil (15 mL)

6 boneless skinless chicken thighs (6)

2 boneless skinless chicken breasts (2)

3/4 cup no salt added chicken broth (175 mL)

1 Tbsp chili powder (15 mL)

1 tsp ground cumin (5 mL)

1 tsp garlic powder (5 mL)

1/2 tsp oregano (2 mL)

1/2 tsp salt (2 mL)

Coleslaw

2 cups green cabbage, shredded (500 mL)

2 cups purple cabbage, shredded (500 mL)

3 green onions, chopped (3)

1/4 cup cilantro, chopped (60 mL)

1 lime, juiced (1)

1/4 cup canola oil (60 mL)

1/4 tsp salt (1 mL)

Lime Crema

1/2 cup sour cream (125 mL)

Zest and juice of 1 lime (1)

Hot sauce (optional)

 

16 small corn tortillas (16)

  1. In a large frying pan over medium heat, add 1 Tbsp canola oil. Add chicken to pan, cook until browned, about 5 minutes per side.
  2. Place browned chicken in the bottom of a slow cooker. In a small bowl combine chicken broth and spices and add to slow cooker. Cook on low for 6-8 hours, or until chicken is tender and cooked through.
  3. Remove chicken from slow cooker to a large bowl. Shred all chicken pieces with two forks.

Coleslaw

  1. In a large bowl, combine cabbage, green onions, cilantro, lime juice and canola oil and sprinkle with salt. Mix to combine and place in fridge until ready to assemble tacos.

Lime Crema

  1. In a small bowl, combine sour cream, lime juice, and lime zest  and place in fridge until ready to assemble tacos.

Assembly

  1. To assemble, divide chicken among tacos, top with coleslaw, a drizzle of lime crema and a dash or two of hot sauce, if desired.

Ingredients

Chicken

1 Tbsp canola oil (15 mL)

6 boneless skinless chicken thighs (6)

2 boneless skinless chicken breasts (2)

3/4 cup no salt added chicken broth (175 mL)

1 Tbsp chili powder (15 mL)

1 tsp ground cumin (5 mL)

1 tsp garlic powder (5 mL)

1/2 tsp oregano (2 mL)

1/2 tsp salt (2 mL)

Coleslaw

2 cups green cabbage, shredded (500 mL)

2 cups purple cabbage, shredded (500 mL)

3 green onions, chopped (3)

1/4 cup cilantro, chopped (60 mL)

1 lime, juiced (1)

1/4 cup canola oil (60 mL)

1/4 tsp salt (1 mL)

Lime Crema

1/2 cup sour cream (125 mL)

Zest and juice of 1 lime (1)

Hot sauce (optional)

 

16 small corn tortillas (16)

Directions

  1. In a large frying pan over medium heat, add 1 Tbsp canola oil. Add chicken to pan, cook until browned, about 5 minutes per side.
  2. Place browned chicken in the bottom of a slow cooker. In a small bowl combine chicken broth and spices and add to slow cooker. Cook on low for 6-8 hours, or until chicken is tender and cooked through.
  3. Remove chicken from slow cooker to a large bowl. Shred all chicken pieces with two forks.

Coleslaw

  1. In a large bowl, combine cabbage, green onions, cilantro, lime juice and canola oil and sprinkle with salt. Mix to combine and place in fridge until ready to assemble tacos.

Lime Crema

  1. In a small bowl, combine sour cream, lime juice, and lime zest  and place in fridge until ready to assemble tacos.

Assembly

  1. To assemble, divide chicken among tacos, top with coleslaw, a drizzle of lime crema and a dash or two of hot sauce, if desired.

Nutritional Analysis

Calories

332

Total Fat

18.6 g

Saturated Fat

3.7 g

Cholesterol

147 mg

Sodium

428 mg

Carbohydrates

17.5 g

Fiber

2.9 g

Protein

35.7 g

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