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Guajillo Chicken Tacos & Tomato-Radish Salsa

with Cabbage Slaw

  • Group Created with Sketch.
    Time
    30 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 650 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

To add contrast to chicken cooked in our smoky pepper sauce, you’ll pair these zesty tacos with a side of creamy cabbage slaw perked up with sweet, juicy bites of orange. For additional cooling flavors, you’ll top the finished tacos with dollops of tangy sour cream and a sprinkle of a Mexican favorite, cotija cheese.

Get Cooking
fresh
ingredients
Guajillo Chicken Tacos & Tomato-Radish Salsa with Cabbage Slaw
Title
  • 1⅛ lbs Chopped Chicken Breast
  • 8 Flour Tortillas
  • 4 oz Grape Or Cherry Tomatoes
  • 3 oz Radishes
  • 1 lb Cabbage
  • 1 Navel Orange
  • ⅓ cup Guajillo Chile Pepper Sauce
  • 2 Tbsps Grated Cotija Cheese
  • ½ cup Sour Cream
  • 2 Tbsps Apple Cider Vinegar
  • 3 Tbsps Roasted Peanuts
  • ¼ cup Mayonnaise
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients & make the salsa:
1 Prepare the ingredients & make the salsa:

If you prefer to use an oven to warm the tortillas instead of a microwave, preheat the oven to 375°F. Wash and dry the fresh produce. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel and medium dice the orange. Combine in a large bowl. Roughly chop the peanuts. Halve the tomatoes. Halve the radishes lengthwise, then thinly slice crosswise. In a bowl, combine the prepared tomatoes and radishes, half the vinegar, and a drizzle of olive oil. Season with salt and pepper. 

Make the slaw:
2 Make the slaw:

To the bowl of prepared cabbage and orange, add the mayonnaise and remaining vinegar. Drizzle with olive oil; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. 

Cook the chicken:
3 Cook the chicken:

While the slaw marinates, pat the chicken dry with paper towels. Season with salt and pepper. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer and cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the guajillo chile sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 3 to 4 minutes, or until the chicken is coated and cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. 

Warm the tortillas:
4 Warm the tortillas:

If using the microwave, wrap the tortillas in a damp paper towel; microwave on high 1 minute, or until heated through. If using the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap.

Finish & serve your dish:
5 Finish & serve your dish:

Season the sour cream with salt and pepper. Assemble the tacos using the warmed tortillas, cooked chicken, salsa (discarding any liquid), seasoned sour cream, and cheese. Serve the tacos with the slaw on the side. Garnish the slaw with the chopped peanuts. Enjoy! 

Tips from Home Chefs

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Prepare the ingredients & make the salsa:
1 Prepare the ingredients & make the salsa:

If you prefer to use an oven to warm the tortillas instead of a microwave, preheat the oven to 375°F. Wash and dry the fresh produce. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel and medium dice the orange. Combine in a large bowl. Roughly chop the peanuts. Halve the tomatoes. Halve the radishes lengthwise, then thinly slice crosswise. In a bowl, combine the prepared tomatoes and radishes, half the vinegar, and a drizzle of olive oil. Season with salt and pepper. 

2 Make the slaw:

To the bowl of prepared cabbage and orange, add the mayonnaise and remaining vinegar. Drizzle with olive oil; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. 

Make the slaw:
Cook the chicken:
3 Cook the chicken:

While the slaw marinates, pat the chicken dry with paper towels. Season with salt and pepper. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer and cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the guajillo chile sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 3 to 4 minutes, or until the chicken is coated and cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. 

4 Warm the tortillas:

If using the microwave, wrap the tortillas in a damp paper towel; microwave on high 1 minute, or until heated through. If using the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap.

Warm the tortillas:
Finish & serve your dish:
5 Finish & serve your dish:

Season the sour cream with salt and pepper. Assemble the tacos using the warmed tortillas, cooked chicken, salsa (discarding any liquid), seasoned sour cream, and cheese. Serve the tacos with the slaw on the side. Garnish the slaw with the chopped peanuts. Enjoy!