Cumin-Spiced Chicken Tacos
with Sriracha Cilantro Slaw & Crispy Fried Onions
- Eggs
- Wheat
- Soy
- Milk
Cumin-spiced chicken meets smoky tomato sauce in these 20-minute flavor-packed tacos! Topped with spicy Sriracha cilantro slaw and crispy fried onions for the perfect crunch. These weeknight winners transform ordinary Tuesday into a taco fiesta that'll have your taste buds dancing. Ready fast, unforgettable flavor!
Ingredients
10 ounce
Chopped Chicken Breast
1 unit
Tomato Paste
½ teaspoon
Cumin
2 tablespoon
Mayonnaise
(Contains: Eggs)
4 ounce
Shredded Red Cabbage
1 unit
Lime
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
1 unit
Crispy Fried Onions
(Contains: Wheat)
1 teaspoon
Sriracha
¼ ounce
Cilantro
Not included in your delivery
teaspoon (tsp)
Salt
¼ tablespoon (tbsp)
Sugar
1 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Wash and dry produce. Quarter lime. Remove and discard ends of cilantro stems if necessary; roughly chop cilantro (stems and all!).
Open package of chopped chicken breast* and drain off any excess liquid.
Heat a drizzle of oil in a large pan over medium-high heat. Add chopped chicken breast, half the cumin (all for 4 servings), salt, and pepper. Cook, stirring occasionally, until just beginning to brown, 3-4 minutes. (You'll finish cooking the chicken in Step 5.)
While chopped chicken breast cooks, in a medium bowl, combine cabbage, cilantro, mayonnaise, juice from half the lime, ¼ tsp sugar (½ tsp for 4 servings), salt, pepper, and as much Sriracha as you like. Mix until well combined; set aside until ready to serve.
Once chopped chicken breast begins to brown, add half the tomato paste and ¼ cup water (all the tomato paste and ½ cup water for 4 servings) to pan; cook until chopped chicken breast is saucy and cooked through, 1-2 minutes more.
Turn off heat; stir in 1 TBSP butter (2 TBSP for 4) and a squeeze of lime juice.
Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.
Divide tortillas between plates; fill with chopped chicken breast mixture, Sriracha slaw, and crispy fried onions. Serve with any remaining lime wedges on the side.
