YOUR SOLIN GENERATED RECIPE
Crispy Sheet Pan Chicken Tacos with Fresh Slaw
Enjoy a vibrant and satisfying dish featuring crispy, oven-roasted chicken paired with a zesty, fresh cabbage slaw tucked into warm corn tortillas. This meal bursts with a mix of textures and flavors – tender, seasoned chicken, crunchy slaw, and a touch of creamy avocado – making it a balanced and delicious option for a nourishing dinner.
INGREDIENTS
4 oz Chicken Breast
2 Corn Tortillas
1 cup shredded Red Cabbage
1/4 Avocado
1 tsp Olive Oil
2 small slices Red Onion
1 tbsp Lime Juice
1 tsp Cumin
1 tsp Paprika
PREPARATION
Preheat your oven to 425°F and line a sheet pan with parchment paper.
In a bowl, toss the chicken breast (cut into strips or small chunks) with olive oil, cumin, paprika, salt, and pepper.
Spread the chicken evenly on the sheet pan and roast in the oven for 18-20 minutes or until the chicken is cooked through and slightly crispy on the edges.
While the chicken roasts, prepare the fresh slaw by combining shredded red cabbage, thinly sliced red onion, lime juice, a pinch of salt, and a drizzle of olive oil in a bowl. Toss until well mixed.
Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side or wrap them in a damp towel and microwave for 20 seconds.
Assemble the tacos by placing the roasted chicken on the tortillas, topping with the fresh slaw, and finishing with avocado slices.
Serve immediately and enjoy these flavorful, crispy sheet pan chicken tacos.