YOUR SOLIN GENERATED RECIPE
Crispy Sheet Pan Chicken Tacos with Fresh Lime Slaw
Enjoy a vibrant and crunchy twist on classic tacos with crispy sheet pan chicken paired with a tangy, fresh lime slaw. The chicken is seasoned to perfection and baked until lightly crisped, while the lime-infused cabbage slaw provides a refreshing contrast, all nestled in warm corn tortillas.
INGREDIENTS
4 oz Chicken Breast
2 Corn Tortillas
2 cups shredded Green Cabbage
1 cup shredded Red Cabbage
2 Tbsp Lime Juice
2 Tbsp Greek Yogurt
2 tsp Olive Oil
1 tsp Cumin
1 tsp Chili Powder
Pinch of Salt
Pinch of Black Pepper
PREPARATION
Preheat the oven to 425°F and line a sheet pan with parchment paper.
In a bowl, combine the olive oil, cumin, chili powder, salt, and pepper. Toss the chicken breast with the spice mixture until evenly coated.
Place the seasoned chicken on the prepared sheet pan and bake for 18-20 minutes, or until the internal temperature reaches 165°F. Remove from oven and let rest for a few minutes, then slice into strips.
In another bowl, mix the shredded green and red cabbage with lime juice and Greek yogurt. Toss well to combine and let the slaw sit for a few minutes to absorb the flavors.
Warm the corn tortillas in a dry skillet or microwave for a few seconds.
Assemble the tacos by layering the sliced chicken onto the tortillas and topping with the fresh lime slaw. Serve immediately.