
Yields:
4
Total Time:
20 mins
Easy and fast, these tacos are great for a weeknight dinner. Adding jalapeño to the chicken gives it a nice, unexpected heat.
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Ingredients
- 2 cups shredded rotisserie chicken
- 1 small jalapeño
- 2 Tbsp. extra-virgin olive oil
- kosher salt
- Freshly ground pepper
- 1 cup finely shredded green cabbage
- 1 Tbsp. freshly squeezed lemon juice
- 1 Tbsp. freshly squeezed lime juice
- 1/2 tsp. Hot sauce
- Warm corn tortillas
- shredded pepper Jack cheese
- guacamole
- Cilantro leaves
Directions
- Step 1Preheat the oven to 350 degrees F. In a medium baking dish, toss the chicken with the jalapeño and 1 tablespoon of the olive oil and season with salt and pepper. Cover with foil and bake for about 10 minutes, until hot.
- Step 2Meanwhile, in a medium bowl, toss the cabbage with the lemon juice, lime juice, hot sauce, and the remaining 1 tablespoon of olive oil; season with salt and pepper.
- Step 3To serve, fill warm corn tortillas with the chicken, cabbage, cheese, guacamole, and cilantro.
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