There’s a party going on in these tacos and all the best ingredients were invited: easy-to-cook chicken stir-fry strips, warm Southwest spices, and an apple cabbage slaw that’s as crisp and cool as it gets. And because every party benefits from a little something extra to get it going, the filling gets drizzled in a zesty lime crema that’ll make you feel the way you do when your favorite jam comes on. So what are you waiting for? You know these tacos are gonna be a rockin’ time.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Shredded Red Cabbage
Chicken Breast Strips
Southwest Spice Blend
Wash and dry all produce. Zest one of the limes, then cut both limes in half. Squeeze juice from three halves into a medium bowl (we’ll use the last one later). Slice jalapeño into thin rounds, removing ribs and seeds first for less heat.
Whisk a drizzle of olive oil, half the lime zest, 1 tsp sugar, and a big pinch of salt and pepper into bowl with lime juice. Add cabbage and a few slices of jalapeño (depending on how much heat you like). Toss to combine. Set aside to marinate.
Cut apple into eight wedges; trim and discard core and seeds from each wedge. Thinly slice wedges crosswise until you have 1 cup sliced apple (save the rest for another use). Trim, then thinly slice scallions. Add apple slices and scallions to bowl with cabbage slaw and toss to combine. Season with salt.
Pat chicken dry with paper towels. Heat a large drizzle of olive oil in a large pan over medium-high heat (we used nonstick). Add chicken, Southwest spice, and a big pinch of salt and pepper. Cook, tossing occasionally, until starting to brown, 3-5 minutes. Pour in 3 TBSP water, scraping bottom of pan to release browned bits. Cook until chicken is coated in a loose sauce, about 1 minute more. Remove from heat.
Meanwhile, stir together sour cream, remaining lime zest, and juice from remaining lime half in a small bowl. Add water, 1 tsp at a time, until mixture has a drizzling consistency. Season with salt.
Wrap tortillas in a damp paper towel and microwave until warm, about 30 seconds. Roughly chop cilantro. Divide tortillas between plates. Divide chicken between tortillas, then top with slaw, crema, and cilantro. Garnish with jalapeño to taste.