This meal has a 10 minute prep time. A 10 minute cook time. And will be ready in under half an hour.
Here are the necessary ingredients:
12 oz chicken breast fajita strips
2 cups shredded red cabbage
1 tbsp of mayonnaise
1/2 cup of fresh cilantro leaves
2 avocados, diced
1/2 small onion, finely chopped
1 lime, half zested and juiced, other half in wedges
1/4 cup of sour cream
8 soft tacos, warmed
1/2 cup crumbled queso blanco (can substitute feta)
2 tbsp sliced jalapeno peppers (optional)
Heat chicken strips according to package directions.
Meanwhile, combine cabbage and mayonnaise, and season with salt (in moderation) and pepper.
Finely chop half the cilantro leaves and mix with diced avocado, onion and lime juice (to taste.)
I didn’t add onion to this, and I still thought the dish tasted delicious.
Mix sour cream with lime zest and season with salt and pepper.
I used a cheese grater to zest the lemon, but please be careful! It’s easy to cut yourself while zesting.
Fill each taco with cabbage slaw, chicken strips and avocado salsa. Top with queso blanco, jalapenos (if using) and the rest of the cilantro. Serve with sour cream and lime wedges.
I skipped the queso blanco and jalapenos, and just loaded everything directly into the taco. I might try this with all the fixings next time.
This dish is colorful, easy to make, and evocative of summer. I recommend trying it in the last few days before the leaves fall. Bon appetite! Enjoy!