Healthy Chicken Tacos with Mexican Slaw

19 Jun

I had a routisseri a few nights ago and was trying to decide what to do with all the left over chicken. Then while grocery shopping I saw some shredded cabbage and a few nights before I had these super yummy pork tacos during happy hour. What a perfect use for my chicken and boy where they delish!


Pulled Chicken

Shredded Cabbage

Can mexican corn

feta cheese and/or mexican cheese

small corn or flour tortillas

salsa (canned or homemade)

Guacamole (optional)


squeezed lime

tomatillo sauce 2-3tbls


1 garlic clove

olive oil 1tbls


sour cream or mayo 2tbls


  1. so lets start with the slaw. If you have a magic bullet like I do Yay! Lifes as easy as pie. If not you can whisk and chop ingredients or use a food processor. Take all the dressing ingredients and add to your magic bullet, add salt/pepper to taste and feel free to add more mayo if it needs it. The idea is that the dressing is flavorful so you don’t need to over do it.
  2. Mix dressing with slaw and set to the side.
  3. In a pan heat up your chicken, add some mexican corn, a little more tomatillo salsa, set to the side
  4. lightly warming up your tortillas is completely optional they should stay nice and soft
  5. add the mexican slaw, chicken, salsa, guacamole and some feta cheese. You can also add some shredded cheese as well or only use shredded, however Feta is the best option and adds a great flavor.


to get the most juice from your lime heat it in the microwave for 20 seconds

if you want to make this a big meal or impress guests, use a slow cooker and make the chicken fresh with a mixture of chicken breasts, legs, thighs…add canned tomatoes, onions, garlic, lime juice, salt, pepper, paprika and let cook for 4hrs. Separate meat from the bones and you’re all set!


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