Cooking and Serving: 27 minutes | 5 servings
Ingredients
1 teaspoon chipotle chili pepper, or more to taste | 1 teaspoon kosher salt | 1 teaspoon smoked Spanish paprika
Description
Prep Time: 15 minutes | Cook Time: 12 minutes | Total Time: 27 minutes | Servings: 5 servings
Ingredients
1 teaspoon chipotle chili pepper, or more to taste
1 teaspoon kosher salt
1 teaspoon smoked Spanish paprika
½ teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground cumin
½ teaspoon dried oregano
2 tablespoons (18 g) cornstarch
1 ¼ pounds skinless boneless chicken breast
2 tablespoons (28 g) grapeseed oil, (alternatives are: canola, vegetable,
1 tablespoon extra gluten free taco seasoning
2 tablespoons mayonnaise
1 teaspoon white wine vinegar
⅛ teaspoon kosher salt
4 ounces shredded red cabbage
½ cup (128 g) sour cream
1 tablespoon Sriracha
15 small gluten free corn tortillas
1 large tomato, chopped and seeded (optional)
2 ounces Cotija cheese, crumbled (optional)
Sriracha for drizzling (optional)
1 lime sliced into wedges, (optional)
Instructions
FOR THE TACO SEASONING
In a small bowl, place all the ingredients, including the cornstarch, and.
whisk to combine. Set aside.
FOR THE CHICKEN
Trim the chicken breasts of any fat. Slice the breasts into thin slivers,.
each about 1/8 inch thick and 1 to 2 inches long, and set it aside.
In a medium-size mixing bowl, place two tablespoons of the taco seasoning,.
including the cornstarch. Add the sliced chicken breasts, and toss to.
combine. Add the remaining taco seasoning mixture, and toss again to combine.
Let the chicken rest at room temperature for about 30 minutes while you make.
FOR THE CHICKEN
Trim the chicken breasts of any fat. Slice the breasts into thin slivers,.
each about 1/8 inch thick and 1 to 2 inches long, and set it aside.
In a medium-size mixing bowl, place two tablespoons of the taco seasoning,.
including the cornstarch. Add the sliced chicken breasts, and toss to.
combine. Add the remaining taco seasoning mixture, and toss again to combine.
Let the chicken rest at room temperature for about 30 minutes while you make.
Notes
* When the chicken is ready, drizzle the cooking oil into a nonstick wok or
other large skillet, and turn the heat on to medium. Add the prepared chicken
pieces to the pan and separate them from one another a bit.
* Cover the pan and allow the chicken to cook, undisturbed, for 2 minutes.
Uncover the pan, stir the chicken around, flipping the pieces over as best
* Replace the cover and continue to cook for another 3 minutes. Uncover the
pan, add more taco seasoning the chicken briefly.
* Allow the chicken to finish cooking, mostly undisturbed, until it darkens in
color and registers at least 165°F on an instant read thermometer.
* In a medium-size mixing bowl, place the mayonnaise, vinegar, and salt, and
whisk to combine well.
* Add the shredded cole slaw, and toss to coat the shredded slaw completely in
the dressing. Place the cole slaw in the refrigerator to chill.
FOR THE SPICY SOUR CREAM
* In a small bowl, place the sour cream and Sriracha, and whisk until smooth.
* When you’re ready to serve the tacos, begin You can warm them in a single layer in a 300°F oven or toaster oven in a
single layer on a baking sheet, for about 5 minutes, or until pliable. You
can also wrap the stack of them in a moistened paper towel and microwave on
high for 20 or 30 seconds.
* To assemble each taco, hold a warmed corn tortilla in the palm of one hand.
Remove the cole slaw from the refrigerator and place about 1 tablespoon of it
in a single line down the center.
* Top the slaw with about 1 1/2 tablespoons of the cooked chicken, then with
some chopped tomatoes, and crumbled cheese. Finish with some spicy sour
* Repeat with the remaining corn tortillas and fillings. Drizzle the filled
tacos with some extra Sriracha and serve immediately with the lime wedges.
If you’d like to prepare the raw chicken ahead of time, you can place it in the
refrigerator for up to 1 day (provided the chicken is fresh enough to last).
Before cooking it, remove it from the refrigerator and allow it to come to room
temperature before cooking it.
Cholesterol: 99mg | Sodium: 981mg | Potassium: 775mg | Fiber: 6g | Sugar: 4g |
Vitamin A: 1043IU | Vitamin C: 22mg | Calcium: 172mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an