Today's live show will feature these Lime Chicken Soft Tacos. Dark meat chicken thighs are inexpensive, moist and just tasty. I substituted Greek yogurt instead of mayonnaise to lighten up the slaw. Feel free to experiment and switch things up. Try using green cabbage instead of purple.
Ingredients
CABBAGE SLAW
- ½ cup Greek yogurt
- 1 tablespoon white wine vinegar
- 1 teaspoon fresh lime juice
- 2 tablespoons olive oil
- 1 teaspoon sugar
- ½ teaspoon celery salt
- 2 cups purple cabbage shredded
- 1 cup carrots shredded
- 2 scallions thinly sliced
LIME CHICKEN
- 1 pound boneless chicken thighs
- 1 tablespoon fresh lime juice
- ¼ teaspoon ground cumin
- ⅛ teaspoon paprika
- 1 tablespoon olive oil
- Kosher salt to taste
- Package of white corn tortillas
- ¼ cup cilantro minced
Instructions
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In a medium bowl add lime juice, cumin, paprika, olive oil and salt. Mix well.
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Add chicken to mixture cover with marinade. Cover with an place in refrigerator for 30 minutes, no more than 2 hours.
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Warm grill pan to medium-high heat. Cook thighs 5 minute on each side. Thickest part should reach 165 degrees when done. Remove from heat and allow chicken to rest. Cut chicken into diced pieces. Set Aside.
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Heat a dry grill pan on medium-high heat. Warm tortillas in pan 20 to 30 seconds each side.
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Place tortillas on plate and fill with cabbage slaw and grilled chicken. Garnish with cilantro and serve.