Grilled Chicken Tacos with Mango Slaw
Servings: 2 servings
Calories: 406kcal
Ingredients
- 1 tsp Extra Virgin Olive Oil
- 10 ozs Chicken Breast (boneless, skinless)
- 1/2 tsp Cumin
- 1/2 tsp Paprika
- 1/2 tsp Sea Salt (divided)
- 2 cups Green Cabbage (finely sliced)
- 1/2 Mango (diced)
- 1 tbsp Cilantro (minced)
- 4 Corn Tortilla (medium)
Instructions
- Heat the oil in a skillet over medium-high heat. Season both sides of the chicken with the cumin, paprika, and half of the salt.
- Add the chicken to the skillet and cook for seven to eight minutes per side. When fully cooked, remove the chicken from the skillet and set aside to rest for five minutes before slicing.
- Meanwhile, in a mixing bowl combine the sliced cabbage, mango, cilantro, and the remaining salt. Mix well.
- Fill each tortilla with the sliced chicken and mango slaw. Enjoy!
Notes
Leftovers
Store the taco components separately. The chicken will keep well in the refrigerator for three to four days. The mango slaw is best enjoyed within one to two days.Serving Size
One serving size is equal to two tacos.Save Time
Use bagged coleslaw mix and frozen mango chunks.More Flavor
Top with red onions and additional cilantro.Make It Spicy
Add sliced jalapenos.
Nutrition
Calories: 406kcal | Carbohydrates: 46g | Protein: 36g | Fat: 8g | Cholesterol: 103mg | Sodium: 672mg | Fiber: 6g | Sugar: 14g | Vitamin A: 1362IU | Vitamin C: 63mg | Calcium: 258mg | Iron: 2mg
