Pulled Spicy Cilantro Chicken Tacos
Tacos for lunch or dinner are a snap when you have a rotisserie chicken on hand. You can also substitute sautéed ground beef or pulled pork to become the star of these tacos. Be sure to make the easy Cilantro Lime Sauce ahead of time to allow the flavors to come together.
Prep Time:
20 mins.
Yield:
8 Small Tacos
Ingredients
Chicken Tacos
- 1 rotisserie chicken, warmed
- 1 1/4 cup Cilantro Lime Sauce, divided, recipe follows
- 1 small purple cabbage, thinly sliced
- 2 scallions, green part only, thinly sliced
- 1 can black beans, rinsed and drained
- 1 can corn kernels, rinsed and drained (or 1 package frozen corn kernels, defrosted and microwaved for 60 seconds)
- 4 Roma tomatoes, diced
- 2 avocados, peeled, pitted and sliced
- 8 small corn or flour tortillas, warmed
Cilantro Lime Sauce
- 2 cups Blue Plate® Mayonnaise
- 3 tablespoons fresh lime juice
- 3 tablespoons cilantro leaves, chopped
- 2 teaspoons or more Tiger Sauce® Habanero Lime
- 1/2 teaspoon lime zest
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground cayenne
Directions
- Make the Cilantro Lime Sauce: (Makes 2 cups. Reserve any left over for another use.) Combine mayonnaise, lime juice, cilantro, Tiger Sauce, lime zest, coriander and cayenne in a medium bowl and mix well. (Optional: Cover and let stand in the refrigerator for up to 30 minutes to allow the flavors to meld together.)
- Shred the cooked chicken meat and toss with ½ cup of the Cilantro Lime Sauce. Set aside.
- In a bowl, toss the cabbage and scallions with another ½ cup of the Cilantro Lime Sauce.
- Assemble the tacos with the pulled chicken, cabbage mix, black beans, corn, tomatoes and avocado. Drizzle each taco with some of the remaining Cilantro Lime Sauce and serve.
