Chicken Tacos with Corn & Red Cabbage Slaw
- The Farmer's Wife
- 5 hours ago
- 1 min read
INGREDIENTS: Chicken:
1.5 pounds chicken
3 limes
1 pinch salt, pepper, and garlic powder to taste
Other Fillings:
3 to 4 ears of fresh corn, husks attached
1/2 medium-sized red cabbage, finely sliced
1 bunch green onions, finely sliced (or diced onions if you like a stronger flavor)
6 ounce queso fresca, crumbled
12 flour tortillas, warmed
1 dollop sour cream (optional)
1 handful Cilantro (optional)
INSTRUCTIONS:
Grill, or roast your chicken breasts in the oven and season with spices.
Cook your corn like normal and then cut off the cob.
Place cabbage in a bowl with the corn kernels, sliced green onions, and crumbled queso fresca. Squeeze the juice of the three limes over the mixture. Set aside and let set together for at least 30 minutes to let the lime juice break down a little bit of the texture of the cabbage.
* I would like to add that this recipe is a LOT more complicated if you click through to the original recipe- but as you can see below they're using canned corn in this recipe photo- not freshly roasted corn. Just a farmer here to call their BS online haha!
Serve the chicken pieces on a platter next to the corn, cabbage slaw, and warm tortillas.
To assemble: Place the chicken on a tortilla, add slaw, sour cream, and cilantro (if desired), and roll into a taco or burrito.
