Zesty Pulled Chicken Tacos with Guacamole & Slaw
Tender, spiced pulled chicken topped with creamy homemade guacamole and a bright, crunchy red cabbage slaw.
Method
- 1.
Season the chicken thighs thoroughly with smoked paprika, cumin, garlic powder, salt, and pepper.
Don't be shy with the spices; it's where the flavour lives.
- 2.
Heat olive oil in a large pan over medium-high heat. Cook the chicken until golden brown and cooked through (about 12-15 minutes).
If the chicken is very thick, lower the heat slightly to ensure it cooks evenly without burning the spices.
- 3.
Remove chicken from the pan and place on a board. Use two forks to shred the meat into bite-sized pieces.
Shredding while the meat is still warm makes it much easier.
- 4.
In a small bowl, mash the avocado with lime juice and half of the chopped coriander. Season with a pinch of salt.
Add a tiny bit of extra lime juice if you want it zingier.
- 5.
In another bowl, toss the shredded red cabbage with the remaining lime juice and corn kernels.
This adds that essential crunch to balance the creamy avocado.
- 6.
Warm the tortillas in a dry pan or microwave for a few seconds until pliable.
A quick char on a dry pan makes them taste much better.
- 7.
Assemble the tacos by layering the shredded chicken, cabbage slaw, a dollop of guacamole, and extra coriander on each tortilla.
Serve with extra lime wedges on the side for squeezing over the top.
Estimated Nutrition ✨ (per serve)
Score Breakdown ✨ 76/100
Macro Split ✨
Health Insight ✨
A satisfying and well-balanced meal that's loaded with protein and healthy fats to keep you full.
- Substantial protein from the chicken thighs
- Excellent fiber content from the avocado, corn, and cabbage
- Rich in healthy monounsaturated fats from the avocado
- Incorporate more color by adding sliced bell peppers or shredded carrots to the slaw
Store the shredded chicken and cabbage slaw in separate containers in the fridge to keep the textures fresh. Great for meal prep!