YOUR SOLIN GENERATED RECIPE
Smoky Shredded Chicken Thigh Tacos with Chili-Lime Slaw
Enjoy a vibrant twist on tacos featuring tender, smoky shredded chicken thighs paired with a zesty chili-lime cabbage slaw. This dish combines the warmth of smoky spices with the refreshing crunch of slaw and the soft texture of corn tortillas, creating a satisfying meal perfect for any time of day.
INGREDIENTS
6 oz Boneless Skinless Chicken Thighs
2 Corn Tortillas
1 cup Shredded Green Cabbage
1/4 cup Grated Carrot
2 tbsp Nonfat Greek Yogurt
1 tsp Olive Oil
1 tbsp Lime Juice
1 tsp Chili Powder
Pinch of Salt
2 tbsp Fresh Cilantro
2 tbsp Thinly Sliced Red Onion
PREPARATION
Preheat a skillet over medium-high heat. Season the chicken thighs with a pinch of salt and chili powder.
Sear the chicken thighs for about 4-5 minutes per side until browned, then reduce heat, cover, and simmer for another 10 minutes until fully cooked.
Remove the chicken from the skillet, let it rest, then shred it using two forks.
In a bowl, combine shredded cabbage, grated carrot, thinly sliced red onion, chopped cilantro, lime juice, nonfat Greek yogurt, olive oil, and a dash of chili powder. Toss until the slaw is evenly coated.
Warm the corn tortillas in a separate pan or microwave.
Assemble the tacos by spooning shredded chicken onto each tortilla and topping it with a generous amount of chili-lime slaw.
Serve immediately and enjoy your delicious, smoky shredded chicken tacos.