Soft Chicken Tacos with the Works

Soft Chicken Tacos with the Works
Photo by Scott Phillips


  • 2-½ to 3 cups leftover roast chicken, shredded or cut into thin strips
  • 3 cups thinly sliced red cabbage (about 6 oz.)
  • 2 Tbs. extra-virgin olive oil
  • 2 limes, 1 juiced and 1 cut into wedges
  • 2 large ripe avocados, pitted
  • 1 tsp. chili powder
  • 6 oz. queso fresco or feta, crumbled (1-1/3 cups)
  • + 8 more ingredients
    • ¼ tsp. freshly ground black pepper; more as needed
    • 2/3 cup fresh cilantro leaves, washed and patted dry
    • 12 small corn tortillas, warmed
    • 1-½ tsp. kosher salt; more as needed
    • 1 medium chipotle chile, finely diced, plus 1 to 2 Tbs. adobo sauce (from a can of chipotles en adobo)
    • Scant 1/8 tsp. ground cinnamon
    • 1 small yellow onion, finely diced
    • 1 14-½oz. can petite-diced tomatoes, drained

Mash the avocados with the lime juice in a medium bowl. Season with about 1 tsp. of the salt and the pepper, or to taste. Set a large, heavy-based skillet over medium heat. Add the oil and onion, sprinkle with the remaining 1/2 tsp. salt, and cook, stirring, until softened and translucent, about...

View full recipe at Fine Cooking


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