Description
A quick and easy 20-minute weeknight dinner featuring pounded chicken breasts seared until crispy, served in warm tortillas with a tangy lime crema and crunchy cabbage slaw.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts (about 1.5 lbs / 680g)
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 2 cups shredded green or purple cabbage
- 3 tablespoons full-fat mayonnaise
- 2 tablespoons fresh lime juice
- 1/2 teaspoon garlic powder
- 8 small (6-inch) flour tortillas
- Optional toppings: diced cherry tomatoes, chopped fresh cilantro, avocado slices, hot sauce
Instructions
- Place chicken breasts between plastic wrap or in a zip-top bag and pound to 1/4-inch thickness using a meat mallet or rolling pin.
- Sprinkle both sides of the chicken with the spice blend (chili powder, cumin, smoked paprika, salt, and pepper).
- In a small bowl, whisk together mayonnaise, lime juice, garlic powder, and a pinch of salt to make the crema.
- Heat olive oil in a heavy skillet (cast iron or stainless steel) over medium-high heat until shimmering.
- Sear chicken in the hot skillet for 3-4 minutes without moving, until golden brown. Flip and cook for another 3-4 minutes until internal temperature reaches 165°F (74°C).
- Remove chicken from heat and let rest for 2 minutes.
- In a medium bowl, toss shredded cabbage with half of the lime crema to make the slaw.
- Warm tortillas in a dry skillet or directly over a gas flame for 10-30 seconds per side.
- Tear or chop the rested chicken into bite-sized pieces.
- Assemble tacos by placing slaw on tortillas, topping with chicken, and drizzling with remaining crema. Serve immediately.
Notes
Do not skip resting the chicken after searing to keep it juicy. Ensure the pan is hot before adding chicken to achieve a crisp crust. For a gluten-free version, use corn tortillas. For a vegan option, substitute chickpeas for chicken and use vegan mayo.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos per serving
- Calories: 380
- Sugar: 2
- Sodium: 520
- Fat: 18
- Saturated Fat: 3
- Carbohydrates: 24
- Fiber: 3
- Protein: 28
Keywords: crispy smashed chicken tacos, easy weeknight dinner, 20 minute meals, chicken tacos, smashed chicken, lime crema slaw, quick tacos