Chicken tacos with crunchy slaw

Bibby's Kitchen
4 servings Prep: 20 mins, Cooking: 15 mins
Rate this recipe

By Food24 November 25 2014
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (23)

2 tsp paprika
1/4 tsp cayenne pepper
1 tsp cumin
1/4 tsp Maldon salt
1 pinch dried red chilli flakes
1/2 tsp brown sugar
freshly ground black pepper — to taste
2 tbsp olive oil — extra virgin
4 chicken breast fillets — skinned and deboned
3 tsp taco spice mix
1/2 lemon — juice only
1/2 small purple cabbage — finely shredded
1/2 small cabbage — finely shredded
1 red pepper — deseeded and finely sliced
2 spring onions — finely sliced diagonally
fresh parsley — or coriander, to serve
red chilli — to serve
4 flour tortillas
lime — or lemon, wedges, to serve
3 tbsp mayonnaise
3 tbsp buttermilk
lemon juice — to taste
1 pinch salt
Tap for ingredients
Tap for ingredients


Taco spice mix:

Mix all the spices together and store in a spice jar or well sealed bottle.


Place all the dressing ingredients in a small bowl and whisk together. Pour into a squeeze bottle for easy use.

For the chicken tacos:

Drizzle 1 tablespoon olive oil over the chicken fillets and season on both sides with the taco spice mix. Place in a non-metallic dish, cover with cling film and leave to marinade for a few minutes. If you have the time, leave overnight in the refrigerator.

Heat the remaining tablespoon of olive oil in a pan and add the chicken fillets once the oil is really hot. Brown on one side, season with a little more salt and turn over. Turn the heat down to a medium high and continue to cook until it is dark and caramelised on all sides. Spritz over the juice of half a lemon. Deglaze the pan with a splash of water and turn the chicken over to coat in the sauce. Remove the chicken from the pan and rest, covered, for 2 minutes before carving into slices. Scrape all the lovely pan juices over the chicken.

Heat the tortillas separately in a pan or for a few seconds in the microwave. If you’re heating the tortillas in the oven, remember to cover them tightly in foil to prevent drying out. To assemble, lay  the tortillas out on a large board and start with a handful of purple and green cabbage. Followed with the chicken slices, red peppers, scallions, coriander or parsley and extra chilli, if you like. Drizzle over a generous amount of the buttermilk dressing, hit it with an extra squeeze of lemon, fold up and tuck in!


Chicken breasts with pesto and bacon

Beef short rib chilli con carne

Curry and beer battered fish tacos

Recipe reprinted with permission of Bibby’s Kitchen@36. To see more recipes, please click here.

To receive quick and convenient weekday recipes, join our Easy Weekday Meals  mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.

New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves


Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.