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[PROTEIN DOUBLE CHOPPED CHICKEN BREASTS] Saucy Cumin Chicken Tacos with Creamy Sriracha Slaw & Crispy Fried Onions

[PROTEIN DOUBLE CHOPPED CHICKEN BREASTS] Saucy Cumin Chicken Tacos with Creamy Sriracha Slaw & Crispy Fried Onions

4.5(22)32 Reviews
Recipe Development Team
Recipe Development TeamUpdated on February 24, 2026
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Calories
930 kcal
Protein
71g protein
Total
20 minutes
Difficulty
Easy
Allergens:
  • Eggs
  • Wheat
  • Soy
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

20 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

¼ tablespoon (tbsp)

Sugar

1 teaspoon (tsp)

Cooking Oil

1 tablespoon (tbsp)

Butter

(Contains: Milk)

teaspoon (tsp)

Salt

teaspoon (tsp)

Black Pepper

/ per serving
Calories930 kcal
Fat43 g
Saturated Fat15 g
Carbohydrate57 g
Sugar14 g
Dietary Fiber2 g
Protein71 g
Cholesterol245 mg
Sodium1030 mg
Potassium540 mg
Calcium100 mg
Iron2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Large Pan
Medium Bowl
Paper Towel

Cooking Steps

Prep
1
    • Wash and dry produce. Quarter lime. Remove and discard ends of cilantro stems if necessary; roughly chop cilantro (stems and all!).

Cook Chicken
2
    • 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.)

  • Remove and discard ends of cilantro stems if necessary; roughly chop cilantro (stems and all!). Quarter lime.

Make Slaw
3
    • 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.

  • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken, 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 4.)

Finish Chicken
4
    • 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.

Warm Tortillas
5
    • Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.

  • Turn off heat; stir in 1 TBSP butter (2 TBSP for 4) and a squeeze of lime juice.

Serve
6
    • 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.

Customer reviews

Review summary

Updated on Dec 2025
  • Flavor: Some found it bland, suggesting more seasoning like paprika, chili powder, or garlic for a bolder taco taste.
  • Ease of prep: Many appreciated how quick and easy this recipe was to make, perfect for a weeknight meal.
  • Suggestions: Consider adding onions, peppers, or beans for more substance; mix sriracha with sour cream for a zesty topping.
  • Texture: The crunchy fried onions and creamy slaw provided a nice contrast, enhancing the overall dish 🌮.
AI-generated from customer reviews

Reviews from our home cooks

L
Lenaya SimmonsCooked for 2 people
|Nov 18, 2025
D
Danielle GhiozziCooked for 2 people
|Dec 14, 2025
K
kevin bernardCooked for 2 people
|Nov 16, 2025
L
Lynda SchnusenbergCooked for 2 people
|Nov 22, 2025
N
Nathan KnoxCooked for 2 people
|Nov 16, 2025
K
Kim McFallsCooked for 2 people
|Nov 15, 2025
J
June CatalanoCooked for 2 people
|Nov 12, 2025
R
Ruqayah Al EidCooked for 2 people
|Nov 19, 2025
K
Kylie HatmakerCooked for 2 people
|Nov 30, 2025
D
Debra MichaudCooked for 2 people
|Nov 24, 2025