Happy Cinco de Mayo! We decided to celebrate one day early and throw a little Cinco de Cuatro party last night. Wow! This meal was super simple to make. We didn’t even plan on making it, but after watching Taco Night on Five Ingredient Fix with Claire Robinson, we were sold. The great thing was that we had everything on hand already. Of course, we had to put our own little spin on her version of the tacos using ingredients that we keep around. Her version used a few ingredients that are more authentic to Mexican cuisine which we’re sure would have tasted amazing. We made a few easy, healthy swaps.
Chipotle-Lime Chicken Tacos
Prep Time: 20 minutes
Serves: 4
Ingredients
Chicken
1 package boneless skinless chicken breasts (about 3 medium)
1 lime, zested
salt and pepper
extra virgin olive oil
Chipotle-Lime Yogurt
1 cup plain greek yogurt
1 teaspoon dried chipotle
1 lime zested
salt and pepper
Corn and Red Cabbage Slaw
2 cups frozen corn
1/2 red cabbage, sliced
1/2 cup crumbled light feta
Handful fresh cilantro leaves, chopped
1 lime, juiced
salt and pepper
8 (6-inch) corn tortillas
Directions
For the chicken: Place the chicken between two pieces of plastic wrap and, using a meat mallet or the bottom of a heavy saute pan, pound the chicken light to an even 1/2-inch thickness.
Brush each side of the breasts with olive oil and season with salt and pepper. Zest the lime over both sides of the chicken.
Place the chicken on the grill and cook until golden brown, 4 to 5 minutes. Flip the chicken over and continue grilling until the chicken is cooked through, 4 to 5 minutes.
Remove chicken from the grill. Tent the chicken with foil and let rest 3 to 4 minutes. Shred the chicken breasts with a fork.
For the chipotle-lime yogurt: Mix all ingredients in a bowl and refrigerate until ready to use.
For the corn and red cabbage slaw: Heat a medium saute pan over medium high heat. Add the corn and cook until softened and it begins to brown. Remove pan from heat.
Combine the cabbage, corn, feta and cilantro. Season with lime juice, salt and pepper. Set aside.
To assemble the tacos: Heat the corn tortillas on the grill, in a pan or microwave. Top with the shredded chicken, chipotle-lime yogurt corn and red cabbage slaw.
And of course, no Cinco de Mayo (or cuatro) meal would be complete without some Cerveza!
This meal was seriously incredible. Our favorite food right now is probably Mexican food, specifically dishes that involve cilantro and lime in some way. There was just enough heat from the chipotle and it was perfectly countered by the greek yogurt and lime. If you don’t have plans for a Cinco de Mayo meal, MAKE THIS!!!
What are your plans for Cinco de Mayo?
i have a similar recipe, but it’s made in the crock pot and the end result is a lot of shredded chicken (mixed with pico di gallo, corn, black beans, lime juice, etc.) rather than sliced. this looks very appealing- to the eyes and stomach! i like this recipe because it’s a version that can be fixed right away. it’s springtime– you CAN’T go wrong with fresh-mex style food!
oh- and the tortellini caprese kebabs? making those for mother’s day! my mom and i both want them. thanks for sharing such great ideas!
Just made these tonight – L-O-V-E!!!
Jill –
Thanks for making them and I’m glad you loved them! They really are incredible!