Easy and fast, these tacos are great for a weeknight dinner. Adding jalapeño to the chicken gives it a nice, unexpected heat.
Slideshow:More Taco Recipes
2 cups shredded rotisserie chicken
1 small jalapeño, thinly sliced crosswise
2 tablespoons extra-virgin olive oil
Freshly ground pepper
1 cup finely shredded green cabbage
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
1/2 teaspoon hot sauce
Warm corn tortillas, shredded pepper jack cheese, guacamole and cilantro
leaves, for serving
How to Make It
Preheat the oven to 350°. 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.
Meanwhile, 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.
To serve, fill warm corn tortillas with the chicken, cabbage, cheese, guacamole and cilantro.
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