Spicy Tinga-Style Chicken Tacos with Creamy Lime Slaw & Cilantro

Y'all know I love my tacos. Street tacos are my favorite by far. I've made chicken street tacos a couple of times and have a favorite. Still, I like to try new ones, because one cannot have too many street chicken taco recipes. 

This recipe was spicy AND delicious. The slaw really does a good job cooling it off and adding a nice texture to the taco. 

I also think the ingredients would be easy to replicate. For example "chipotle powder" could be chili powder. 

Spicy Tinga-Style Chicken Tacos with Creamy Lime Slaw & Cilantro

Recipe from Hello Fresh

Serves 2 (maybe three)

• 1 lime, zested
• 1/4 oz cilantro
• 4 oz coleslaw mix
• 2 T mayo
• 1 tsp chipotle powder 
• 10 oz chopped chicken breast
• 6 small flour tortillas
• fresh salas

Zest and quarter lime. Roughly chop cilantro.

In a medium bowl, toss coleslaw mix with mayonnaise, 1⁄4 tsp, a squeeze of lime juice, a pinch of salt and pepper, and as much lime zest as you like. Set aside until ready to serve.

Open package of chicken and drain off any excess liquid. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and season with salt. Cook, stirring occasionally, until chicken is lightly browned, 1-2 minutes.

Reduce heat to medium. Stir in salsa and 1⁄4 tsp chipotle powder. (TIP: Add more chipotle powder if you like things spicy!) Cook, stirring occasionally, until chicken is cooked through and salsa has thickened slightly, 3-5 minutes more.

Wrap tortillas in damp paper towels and microwave until warm and pliable, 30-60 seconds. Divide tortillas between plates. Fill with chicken, slaw (draining first), and cilantro. Serve with remaining lime wedges on the side.