YOUR SOLIN GENERATED RECIPE
Crispy Chicken Tacos with Fresh Slaw
Enjoy a delicious twist on tacos featuring lightly crispy baked chicken breast tucked into warm corn tortillas, paired with a refreshing homemade slaw that delivers crunch and tang. This meal offers a balanced combination of lean protein, vibrant veggies, and a touch of creamy dressing, perfect for satisfying lunch or dinner cravings.
INGREDIENTS
4 oz Chicken Breast
2 Corn Tortillas
1 cup Green Cabbage, shredded
0.5 medium Carrot, shredded
1 tbsp Greek Yogurt
1 tbsp Panko Breadcrumbs
1 tsp Olive Oil
1 tbsp Lime Juice
1 tsp Cumin
1 tsp Paprika
PREPARATION
Preheat your oven to 425°F.
In a small bowl, combine panko breadcrumbs, cumin, paprika, and a drizzle of olive oil. Set aside.
Pat the chicken breast dry, then coat it evenly with the breadcrumb mixture.
Place the chicken on a baking sheet and bake for 18-20 minutes or until the internal temperature reaches 165°F.
While the chicken is baking, mix the shredded cabbage and shredded carrot in a bowl. Add Greek yogurt and lime juice, tossing well to combine. Season with a pinch of salt and pepper if desired.
Warm the corn tortillas in a dry skillet for about 30 seconds per side.
Slice the baked chicken into strips.
Assemble your tacos by placing chicken strips on each tortilla and topping with a generous amount of fresh slaw.
Serve immediately and enjoy your crispy chicken tacos with a refreshing slaw.