Kick up your chicken tacos with a spicy cabbage slaw free from mayo, but full of flavor. Marinated ginger lime chicken is further enhanced with a smoky guacamole for a zesty Mexican meal.

Man do I love a good taco.

I even like a mediocre taco.

There are so many great ingredients involved.

I decided to bring another fun addition with these chicken tacos with spicy cabbage slaw and guacamole.

I’m fairly impartial to the main protein that goes into tacos.

Beef, yes. I do have to say I’m much more partial to ground beef in tacos over shredded. There’s just something about the clean bite and taste you get with ground beef that I think is superior to shredded.

Pork tacos? Sure, I’m in.

Shrimp, fish, veggies? Yes, yes, and yes.

Chicken tacos are just a no-brainer.

Chicken on its own doesn’t pack a ton of ffavor.

BUT, chicken can carry a lot of great flavors around it.

I made a marinade of lime, ginger, and cilantro that gave the chicken a head start out of the gate..

A mayo-less spicy cabbage slaw took things to the next level in these chicken tacos.

And we’re talking tacos here, so guacamole is a must.

It's a simple enough recipe that can make for an easy Tuesday taco night.

But it’s also great for entertaining.

Make a taco bar with a bunch of fun ingredients like the spicy slaw, guacamole, and olives.

Chicken Tacos with Spicy Slaw and Guacamole
(Paleo, Gluten Free, Grain Free, Dairy Free, Keto}

Makes approximately 8 small tacos

Ingredients

Spicy Slaw

• 2 tablespoons Dijon mustard

• 2 tablespoons fresh lime juice

• 2 garlic cloves, minced, about 1 teaspoon

• 1 tablespoon jalapeno pepper, minced

• 1/4 cup of apple cider vinegar

• 1/4 cup olive oil

• 2 small heads of cabbage (I like mixing purple and green) - about 6 cups

• 3 carrots

• Salt to taste

Chicken Marinade

• 4 tablespoons freshly squeeze lime juice

• Zest of lime

• 1 tablespoon fresh ginger, minced

• 1/4 cup cilantro, stems removed, coarsely chopped

• 1 tablespoon olive oil

• 1.5 pounds of raw organic chicken breast

Guacamole

• 3 ripe avocados, peeled with seed removed

• 3 tablespoons fresh cilantro, stems removed, coarsely chopped

• Juice of 1 lime

• 1 chipotle, diced with seeds removed

• 1/4 teaspoon celery salt

• 1/2 teaspoon Sriracha

8 small tortillas - gluten free or coconut paleo wraps

Instructions

1. Prepare the slaw first so the flavors have time to set. In a large glass bowl, whisk together the Dijon, lime, garlic, jalapeno, and vinegar. Slowly add in the olive oil.

2. Place a grater attachment on a food processor and put the cabbage through in chunks. If you don't have a processor, cut the cabbage in quarters and then thinly slice so you have ribbons. Use a vegetable peeler to create carrot strands and add to the cabbage.

3. Take the cabbage and carrots and combine them with the dressing and mix well. Salt and add additional lime if necessary. Allow flavors to rest and develop overnight or for a few hours.

4. Place all the chicken marinade ingredients in a bowl and mix well. Pat the chicken dry and take a knife and score the skin in several places on both sides of the breast to allow the marinade to penetrate. Let the chicken sit in the marinade for 15 minutes or up to a a few hours in the refrigerator.

5. Mash the avocados in a medium glass bowl. Fold in the rest of the guacamole ingredients. Mix well and set aside.

6. Preheat oven to 350. 

7. Bring the chicken to room temperature when ready to cook, and place a grill pan over medium high heat. Once warm, add the chicken to the pan, cooking on both sides until opaque all the way through - approximately 10 minutes. 

8. Wrap the tortillas in tinfoil and place in the oven until warm. Layer the tortillas with the spicy slaw, grilled chicken and guacamole and enjoy!

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