2cupsof green cabbage shreddedor buy the bagged coleslaw mix with carrots
2tspolive oil
½ - 1limejuiced
1tbspfresh cilantrochopped
Salt and pepper to taste
Dash of garlic powder
For Serving:
Corn or Flour tortillas
Cotija cheesegrated
Cilantro & Lime Coleslaw Salad
Sour cream
Guacamoleclick up above for the recipe
Roasted Tomato Salsaclick up above for the recipe
Instructions
Make the marinade by combining all of the marinade ingredients in a zip lock bag and mix thoroughly.
Add chicken, onion, and peppers. Place into the refrigerator to marinate for 5-6 hours.
Cook the chicken, onion, and peppers by heating a cast iron skillet over medium-high heat coated with cooking spray. Once the pan is HOT, add chicken, onions & peppers. Cook, stirring occasionally, for about 7-8 minutes.
Make the coleslaw right before you serve the tacos so it stays crunchy. Combine all ingredients until mixed thoroughly.
Cook tortillas (dry) in a hot pan for 45-60 seconds on each side. You want them soft & pliable.
To serve, top the tortillas with chicken, onions, peppers, cilantro & lime coleslaw salad, cheese, salsa, guacamole & sour cream. Enjoy.