Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Mexican Chicken Thigh Tacos with Cabbage Slaw and Feta Crumbles
Tender, seasoned boneless skinless chicken thighs served in warm tortillas, topped with a vibrant red cabbage slaw and crumbly feta cheese. This Mexican-inspired dish combines succulent chicken with fresh, tangy flavors and a delightful textural contrast.
40 min
Easy
4 servings
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Taste Profile
Sweet2/10
Salty6/10
Sour5/10
Umami6/10
Spicy4/10
🥄 Texture
Tender, juicy chicken thigh pieces contrast with crisp, thinly sliced red cabbage that is slightly softened by the dressing. Crumbled feta adds creamy, slightly grainy pockets while warm tortillas hold everything together with a soft, pliable bite.
👃 Aroma
Warm, toasty notes of cumin and paprika with a background of garlic and onion create a savory, mildly smoky aroma. Bright citrusy lime and a faint vinegar tang cut through the spices, while the feta contributes a subtle salty tang.
🍷 Pairs Well With
A crisp Mexican lager or a light pilsner to refresh the palate; alternatively a classic lime margarita (on the rocks) complements the citrus and spice.
🥗 Side Dishes
Mexican-style rice, black beans or refried beans, street corn (elote) or a charred corn salad, and tortilla chips with guacamole or quick pickled red onions.
Ingredients(18 items)
- 11.5 pounds boneless skinless chicken thighs (cut into bite-sized pieces)
- 24 cups red cabbage (thinly sliced)
- 31 cup feta cheese (crumbled)
- 42 tablespoons olive oil
- 52 teaspoons cumin
- 61.5 teaspoons chili powder
- 71 teaspoon paprika
- 80.5 teaspoon garlic powder
- 90.5 teaspoon onion powder
- 100.25 teaspoon cayenne pepper
- 111 teaspoon salt
- 120.5 teaspoon black pepper
- 132 tablespoons lime juice
- 141 tablespoon apple cider vinegar
- 151 tablespoon honey
- 168 small flour or corn tortillas
- 170.25 cup fresh cilantro (chopped, optional garnish)
- 181 lime (cut into wedges)
Nutrition Information(per serving)
485
Calories
42g
Protein
28g
Carbs
22g
Fat
Instructions
- 1
In a small bowl, combine cumin, chili powder, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper to create the spice blend.
- 2
Pat the chicken thigh pieces dry with paper towels, then season generously on all sides with the spice mixture, reserving about 1 teaspoon for the cabbage slaw.
- 3
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
- 4
Add the seasoned chicken thighs to the hot skillet and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature of 165°F or 74°C). Transfer to a plate and keep warm.
- 5
In a large mixing bowl, combine the sliced red cabbage with the remaining spice blend, lime juice, apple cider vinegar, and honey. Toss well to combine and let sit for 5 minutes to allow the cabbage to soften slightly and absorb the flavors.
- 6
Warm the tortillas in a dry skillet over medium heat for about 30 seconds per side, or wrap them in a damp paper towel and microwave for 30 seconds.
- 7
To assemble, place a warm tortilla on a plate and add a portion of the seasoned chicken thighs in the center.
- 8
Top the chicken with a generous handful of the red cabbage slaw, allowing some of the dressing to drip onto the tortilla.
- 9
Sprinkle crumbled feta cheese over the top of each taco.
- 10
Garnish with fresh cilantro if desired and serve immediately with lime wedges on the side.
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