Categories: Mexican
Ingredients
- 1/2 cup cider vinegar
- 1/2 cup water
- 3/4 cup very thinly sliced red onion
- 3 cups thinly sliced red cabbage
- 1 tbsp fresh lime juice
- 2 tbsp olive oil, divided
- 1 tsp kosher salt, divided
- 3/4 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 12 oz. boneless chicken breast tenders
- 8 (6-inch) corn tortillas
- 1 avocado, peeled and sliced
- 1/2 cup plain Greek yogurt
- 4 tsp pepitas
- Fresh cilantro leaves
- Sliced radishes
Directions
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Bring vinegar and 1/2 cup water to a boil in a saucepan. Stir in onion. Remove from heat; let stand 15 minutes. Drain.
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Combine cabbage, lime juice, 1 tbsp oil and 1/2 tsp salt in a large bowl; toss well. Let stand 15 minutes.
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Combine chili powder, garlic powder, cumin, paprika, and remaining 1/2 tsp salt; rub over chicken. Heat remaining 1 tbsp oil in a large nonstick skillet over medium-high. Add chicken to pan; cook until well browned and done, about 4 minutes per side. Cool slightly; shred chicken into large pieces.
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Heat tortillas as directed. Divide chicken and slaw among tortillas; top evenly with onion, avocado slices, yogurt and pepitas. Garnish with cilantro and radishes.