Tacos are already pretty good, but they’re even better when you make your own hard, crunchy shells. It’s so easy to do, too, and it gives you a sense of pride knowing that you did something not a lot of people do.
Now you can stuff them with whatever you want, beef, fish, pork, whatever floats your boat. Try this fun technique out and I promise you’ll never go back to the store-bought shells!
Tacos are a big crowd pleaser in my family. We whip up a ton and everyone eats about 7. Ok, maybe not 7, but it’s close to that number! After a while, though, everyone gets tired of the same old beef tacos with all the traditional fixin’s. So I decided to jazz things up a bit and try these new Chipotle-Lime Chicken Tacos with Red Cabbage Slaw! They were a HIT!
These tacos really pack a huge flavor punch! The tangy lime, spicy peppers, and sweet corn make them irresistible! I grilled the corn to give it that smoky taste, but you could also just boil it and cut it off the cob. Try these tacos on a busy weeknight, I’m sure it’ll impress even the most prestigious taco eater!
Chipotle Lime Chicken Tacos (Claire Robinson)
- 1 whole chicken, rinsed and dried
- 2 limes, juiced and zested
- 1 c crema
- 2 chipotle peppers, diced (or 5 Serrano peppers, diced)
- salt and pepper
- corn tortillas
Red Cabbage Slaw (Claire Robinson)
- 5 corn on the cobs, shucked and grilled
- 1/4 head of red cabbage (if it’s a small head of cabbage, use 1/2 a head)
- 1 lime, juiced
- 1/2 c crumbled queso fresco cheese
- handful of cilantro
- salt and pepper
This is my chicken. Her name is Shelly. She’s not an organic chicken, but she is farm-fresh!
If you want to buy an organic Shelly, go right ahead.
This is my lime zest. It doesn’t have a name, but it is about to meet up with Shelly, and they are going to do wonderful flavor things together!
Then, stick the lime zest in the little pocket you just made! Do this on both sides of the breast. See?!?!?!? I told you they were doing wonderful flavor things together!
Sprinkle some lime zest on top of Shelly, too, and squeeze the lime juice as well. Put the lime halves in the cavity of the chicken and sprinkle salt and pepper all over Shelly. Put 1/4 c water in the bottom of the pan (this will help steam Shelly), and tuck her wings under her breast. Then, take some kitchen twine and tie her legs together (this makes sure she cooks more evenly). Then put her in a 400 degree oven and cook her until she reaches an internal temperature of 170 degrees. Let her cool completely, then shred her up. Keep her warm in an oven that’s about 170 degrees until you’re ready to make your tacos.
For the red cabbage slaw, just slice the cabbage thinly and squeeze the lime juice over top of it. Let that sit for atleast 20 minutes. The acid in the lime juice starts to break down the cabbage and “cook” it.
Then crumble up some queso fresco cheese. You could use goat cheese or feta instead.
Chop up some cilantro. For all you cilantro haters: You can use parsley.
And cut the corn off the cob. Then dump everything in with the cabbage.
Now for the cream sauce. Crema is basically just Mexican sour cream, except it’s a little bit thinner and saltier. Combine the crema, the peppers, the lime juice, the left over lime zest from Shelly, and salt and pepper in a bowl.
To assemble these tacos, start by heating the corn tortillas in the microwave for about 15 seconds each.
Put some chicken on…
..some crema sauce…
…and some slaw. Wah-la! You’ve got yourself a chipotle lime chicken taco! Enjoy!!