Ingredients
- 2 tsps Coconut Oil
- 1 lb Chicken Thighs (boneless, skinless)
- 1 tsp Cumin
- 1 tsp Paprika
- 1 tsp Sea Salt (divided)
- 4 cups Green Cabbage (finely sliced)
- 1 Mango (diced)
- 2 tbsps Cilantro (minced)
- 8 Corn Tortilla (medium)
Dinner, Main Course
American, Latin, and Mexican
Gluten-Free
Method
Transform your taco night with this easy, flavour-packed recipe for Grilled Chicken Tacos. Juicy, seasoned chicken meets the refreshing crunch of mango slaw, wrapped in warm corn tortillas. Ready in just 25 minutes, this dish is perfect for busy weeknights or festive gatherings. Let’s get cooking!
1. Heat the oil in a skillet over medium-high heat. Season both sides of the chicken with the cumin, paprika, and half of the salt.
2. Add the chicken to the skillet and cook for seven to eight minutes per side. When fully cooked, remove the chicken from the skillet and set aside to rest for five minutes before slicing.
3. Meanwhile, in a mixing bowl, combine the sliced cabbage, mango, cilantro, and the remaining salt. Mix well.
4. Warm tortillas in the oven for a few minutes. Fill each tortilla with the sliced chicken and mango slaw. Enjoy!
