Tuesday, January 28, 2014

Chicken Tacos

We had friends over for dinner last week and I wanted to try out a new recipe. I found this one [I believe] in the latest edition of Good Housekeeping. Not only was it delicious, but it's very healthy too!


  • 3 cups cabbage-slaw mix
  • 1 cup shredded carrots
  • 1 cup loosely packed cilantro leaves, fresh
  • 1 1/4 cup red or green salsa
  • 1 can reduced-sodium black beans, rinsed and drained
  • 2/3 cup frozen (thawed) corn
  • 1/4 tsp. ground cumin
  • 2 cups shredded chicken breast meat
  • 8 small taco-sized whole grain tortillas
1. In a large bowl, mix together the slaw mix, carrots, cilantro, and 3/4 cup salsa; set aside.
2. In a medium saucepan, combine the beans, corn, cumin, and 1/8 tsp each of salt and pepper. Heat on medium for 3-5 minutes, or until hot, stirring occasionally. Gently stir in the chicken.
3. While the bean mixture heats, wrap the tortillas in a damp paper towel. Microwave on high for 1 minute, or until warm. Serve the chicken mixture in tortillas topped with slaw mixture.

I topped with a little sour cream, some more salsa, and a dash of hot sauce for extra kick :)

A Peek Into My Paradise
The Weary Chef


  1. I have a killer shredded chicken taco recipe that's really similar to this :) always a hit when entertaining!

    1. Haha is that the one David ate the whole thing before your flight? I love shredded chicken anything- tacos, sandwiches, chili- so good!

  2. oh gosh, this looks delicious- i bet jon would love it :)

    1. You should definitely try it! It's hubby approved :)

  3. Visiting from Saturday Night Fever .... I've never tried the cabbage-slaw mix in my tacos. Sounds like a good addition.

  4. LOVE the ingredients in these tacos so much, Maria! Thank you for sharing at Saturday Night Fever!