Grilled Chicken Tacos with Slaw & Lime Crema

• servings: 4 servings
• active time: 25 minutes
• total time: 25 minutes

Ingredients

3 cups thinly sliced red cabbage

1 cup matchstick carrots

½ cup thinly sliced scallions

4 tablespoons fresh lime juice, divided

1 teaspoon salt, divided

⅓ cup reduced-fat sour cream

¼ cup chopped fresh cilantro, plus more for garnish

8 chicken tenders (about 1 pound)

1 ½ tablespoons olive oil

1 tablespoon chili powder

8 (8 inch) corn tortillas, warmed

1 jalapeño pepper, thinly sliced

Lime wedges, for serving

Directions

Combine cabbage, carrots and scallions in a large bowl. Add 2 tablespoons lime juice and 1/2 teaspoon salt; toss to coat. Combine sour cream, cilantro and the remaining 2 tablespoons lime juice in a small bowl.

Heat a grill pan over high heat. Brush chicken tenders evenly with oil; sprinkle with chili powder and the remaining 1/2 teaspoon salt. Coat the hot pan with cooking spray. Add the chicken to the pan; cook, turning occasionally, until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 7 to 8 minutes.

Divide the chicken among warm tortillas. Top with the cabbage slaw, the lime crema and jalapeño slices. Garnish with cilantro and serve with lime wedges, if desired.

Nutrition

• Calories: 339 kcal
• Total Fat: 12 g
• Saturated Fat: 3 g
• Unsaturated Fat: 0 g
• Cholesterol: 70 mg
• Sodium: 765 mg
• Total Carbohydrate: 31 g
• Dietary Fiber: 6 g
• Total Sugars: 4 g
• Protein: 28 g