Fiesta Chicken Tacos

🥘 Ingredients

• Southwest Spice Blend
  2 tbsp
• apple
  2 unit
• chicken breast strips
  20 oz
• cilantro
  ½ oz
• flour tortillas
  12 unit
• jalapeño
  1 unit
• lime
  4 unit
• olive oil
  1 tbsp
• paper towels
• pepper
• salt
• scallions
  4 unit
• shredded red cabbage
  8 oz
• sour cream
  3/4 c
• sugar
  1/2 tbsp
• water
  3 tbsp

🍳 Cookware

• medium bowl
• large pan
• small bowl

1. 

   1

   Wash and dry all produce. Zest one of the lime limes, then cut both limes in half. Squeeze juice from three halves into a medium bowl (we'll use the last one later). Slice jalapeño into thin rounds, removing ribs and seeds first for less heat.

   lime: 4 unit, jalapeño: 1 unit
2. 

   2

   Whisk a drizzle of olive oil , half the lime zest, 1 tsp sugar , and a big pinch of salt and pepper into bowl with lime juice. Add shredded red cabbage and a few slices of jalapeño (depending on how much heat you like). Toss to combine. Set aside to marinate.

   olive oil: 1 tbsp, sugar: 1/2 tbsp, salt, pepper, shredded red cabbage: 8 oz
3. 

   3

   Cut apple into eight wedges; trim and discard core and seeds from each wedge. Thinly slice wedges crosswise until you have 1 cup sliced apple (save the rest for another use). Trim, then thinly slice scallions . Add apple slices and scallions to bowl with cabbage slaw and toss to combine. Season with salt .

   apple: 2 unit, scallions: 4 unit, salt
4. 

   4

   Pat chicken breast strips dry with paper towels . Heat a large drizzle of olive oil in a large pan over medium-high heat (we used nonstick). Add chicken, Southwest Spice Blend , and a big pinch of salt and pepper . Cook, tossing occasionally, until starting to brown, ⏱️ 5 minutes . Pour in water , scraping bottom of pan to release browned bits. Cook until chicken is coated in a loose sauce, ⏱️ 1 minutes more. Remove from heat.

   chicken breast strips: 20 oz, paper towels, Southwest Spice Blend: 2 tbsp, salt, pepper, water: 3 tbsp
5. 

   5

   Meanwhile, stir together sour cream , remaining lime zest, and juice from remaining lime half in a small bowl . Add water, 1 tsp at a time, until mixture has a drizzling consistency. Season with salt .

   sour cream: 3/4 c, salt
6. 

   6

   Wrap flour tortillas in a damp paper towel and microwave until warm, ⏱️ 30 seconds . Roughly chop cilantro . Divide tortillas between plates. Divide chicken between tortillas, then top with slaw, crema, and cilantro. Garnish with jalapeño to taste.

   flour tortillas: 12 unit, cilantro: ½ oz