Chicken Street Tacos with Corn and Red Cabbage
Posted by Lee
Black Pepper, Garlic Powder, Cilantro, Corn Kernels, Chili Powder, Olive Oil, Chicken Breasts, Lime, Corn Tortillas, Cumin, Red Cabbage, Salt
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Chicken Street Tacos with Corn and Red Cabbage Recipe
These chicken street tacos with corn and red cabbage are a quick and easy meal full of flavor. For a delicious and nutritious filling, the chicken is seasoned with chili powder, garlic powder, cumin, salt, and black pepper before being cooked with corn and red cabbage. To finish, sprinkle with fresh cilantro and a squeeze of lime juice.
Ingredients
- 1/4 tsp black pepper
- 1 teaspoon garlic powder
- 1/4 cup chopped fresh cilantro
- 1 cup fresh or frozen corn kernels
- 1 tablespoon chili powder
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into small pieces
- 1 lime, cut into wedges
- 12 small corn tortillas
- 1/2 teaspoon cumin
- 1/2 red cabbage, thinly sliced
- 1/2 tsp salt
Time Needed
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Instructions
- In a large skillet over medium-high heat, heat the olive oil.
- Cook until the chicken is browned, about 5 minutes.
- Stir in the chili powder, garlic powder, cumin, salt, and black pepper to combine.
- Cook for an additional 5 minutes, or until the chicken is fully cooked and the vegetables are tender, in the skillet with the corn and cabbage.
- Warm the tortillas according to the package instructions.
- Serve the chicken mixture on warm tortillas with cilantro and lime juice on the side.
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