Shredded Chicken Tacos with Cabbage Slaw

Step 1

Combine cabbage, lime juice, olive oil, and salt in a large bowl. Toss and let stand for 10 minutes.

Step 2

Add onion and cilantro, then gently mix prior to serving.

Step 3

Dry chicken with paper towels, removing all moisture. Sprinkle Fiesta Taco Seasoning over chicken breasts and rub in.

Step 4

Add water, cilantro stems, lime juice, sugar and chicken to a 2qt saucepan or frypan and bring to a boil. Once at a boil, reduce to a simmer and cook for 10 minutes. Remove chicken from liquid, strain and reserve stock. Allow chicken to cool a bit, then shred chicken and set aside.

Step 5

Heat olive oil in a large nonstick frypan to medium heat. Add garlic and onion and saute until translucent, about 5 minutes, do not allow to brown. Add shredded chicken and ½ cup of reserved stock and mix well. Reduce heat to low and cover. As stock is absorbed, add a bit more, so chicken does not dry. Add another teaspoon of Fiesta Taco Seasoning if you like more spice.

Step 6

Heat tortillas according to package directions. Fill one tortilla with chicken and top with slaw. Garnish with guacamole and cilantro.

Step 7

*Limes should be a room temperature to maximize juice extraction. Gently roll the lime before slicing and juicing. This will break up the fiber and provide more juice.