Chicken Smash Tacos with Creamy Jalapeño Sauce
Recipe from Skinnytaste
Ingredients
- 3 cups shredded red cabbage
- Juice of 2 limes, divided
- 1 teaspoon kosher salt
- 1 pound 93% lean ground chicken
- 2 teaspoons taco seasoning
- 12 (6-inch) corn tortillas
- 6 ounces Hass avocado, sliced (about 1 large avocado)
- Cooking spray
Creamy Jalapeño Sauce
- 1/3 cup light sour cream
- 1/2 jalapeño, seeds removed
- 3 tablespoons light mayonnaise
- 1/4 cup roughly chopped fresh cilantro
- 1 tablespoon lime juice, or more to taste
- 1/4 teaspoon kosher salt
Method
- Blend the sauce ingredients until smooth, adding 1 teaspoon water at a time if needed to make the sauce easy to drizzle.
- Toss the cabbage with the juice of the 2 limes and 1 teaspoon salt; set aside.
- Mix the ground chicken with the taco seasoning. Divide it into 12 portions, about 1.4 ounces each, and spread each portion thinly and evenly over one tortilla.
- Heat a large griddle or skillet over medium-low heat and coat it with cooking spray.
- Working in batches, place the tortillas meat-side down on the hot pan. Cook for 2 to 3 minutes, spray the tortilla tops with oil, then flip and cook for 1 to 2 minutes more, until browned and the chicken is cooked through.
- Top each taco with about 2 tablespoons cabbage, avocado, and a drizzle of jalapeño sauce.
To drink
- Pairing
- Château la Louvière 2021 Sauvignon Blanc (Pessac-Léognan), $50
- On a budget
- Terre di Sarizzola 2022 Piccolo Derthona (Vino Bianco d'Italia), $16