Chipotle Pollo Guisado Tacos with Creamy Slaw
Chipotle Pollo Guisado Tacos with Creamy Slaw offer a burst of flavors and textures, making dinner a delightful affair. Ready in just 30 minutes!
Equipment
- 1 Large skillet
- 1 Mixing bowl
- 1 Whisk
- 1 Spatula
- 1 taco holder (optional)
Ingredients
- 1 pound chicken breasts - diced (for a great protein base)
- 2 tablespoons olive oil - to sauté
- 1 medium onion - diced (adds sweetness)
- 3 cloves garlic - minced (for flavor)
- 1 can chipotle peppers in adobo sauce - minced (key ingredient for spiciness)
- 2 teaspoons ground cumin - for warmth
- 1 teaspoon paprika - for color
- Salt - to taste (to enhance flavors)
- 8 small corn tortillas - for serving
- 2 cups green cabbage - shredded (for slaw)
- 1 cup carrot - shredded (for slaw)
- 1/2 cup sour cream - for creamy texture
- 1 tablespoon lime juice - to brighten flavors
Instructions
- In a large skillet over medium heat, heat olive oil. Add diced chicken and cook until browned and cooked through.
- Add diced onion and garlic to the skillet; sauté until onion is translucent.
- Stir in minced chipotle peppers, ground cumin, paprika, and salt. Cook for another 5 minutes.
- In a mixing bowl, combine cabbage, carrot, sour cream, and lime juice. Mix well to make the creamy slaw.
- Warm the corn tortillas in a skillet for about 30 seconds on each side.
- Assemble tacos by placing pollo guisado on tortillas and topping with creamy slaw.
Notes
For a spicier kick, consider adding fresh jalapeños to your guisado mixture.
Feel free to substitute chicken thighs for a juicier option. You can also use corn tortillas for a gluten-free meal.
Store leftover creamy slaw in the fridge for up to 2 days to keep it fresh!