Let's eat: Shredded Chicken Tacos with Chipotle Kale Slaw

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Tacos are a favorite in our household because they’re so easy to make and a great way to use up leftovers. I also like getting creative with toppings depending on what’s in season — and whether the day calls for something spicy.

Shredded lettuce is a classic topper, but I happen to have a garden full of kale. So I shredded a few leaves, tossed it with mayo and sour cream and added minced chipotle in adobo sauce for a spicy slaw.

I used shredded roasted chicken thigh because I think it has the most flavor, but breast meat or shredded rotisserie chicken would work, too.

For chipotle slaw

1 cup shredded kale

1 cup shredded cabbage

Half jalapeno, seeds removed, sliced thin

2 tablespoons chopped cilantro

1 tablespoon mayonnaise

1 tablespoon sour cream

1-2 tablespoons chipotle in adobo sauce, minced

2 tablespoons lime juice 

Pinch or two of kosher salt

For tacos

1 pound roasted chicken thigh meat, shredded (3-3½ cups)

2 teaspoons vegetable oil

Half small onion, minced

1 or 2 pinches ground cumin

1 or 2 pinches chipotle chili powder

8 corn tortillas, warmed or grilled

Optional toppings: Sliced avocado, chopped radish, chopped cilantro, crumbled queso fresca or shredded cheddar and Jack cheese

Make slaw: Place shredded kale and cabbage and jalapeno in a large bowl. In a separate small bowl, mix cilantro, mayonnaise, Mexican crema, chipotle adobo sauce and lime juice until well blended. Season to taste with salt. 

Toss shredded vegetables with dressing; set aside.

Heat vegetable oil in a small nonstick saucepan over medium heat, add onion and cook until translucent, 2-3 minutes. Mix in shredded chicken, cumin and chili powder. Simmer until chicken is hot and flavors have blended, about 3 minutes.

To serve: Spoon ½ cup chicken mixture into warmed tortilla. Top with slaw and any additional toppings.

Serves 4.

— Gretchen McKay, Post-Gazette


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