Ingredients
Scale
- 1 pound chicken thighs
- 1 cup buttermilk
- 2 cups breadcrumbs
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 8 small corn tortillas
- 2 cups green cabbage, shredded
- 1/2 cup carrots, shredded
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
- 1 tablespoon cilantro, chopped
Instructions
- Marinate chicken thighs in buttermilk for at least 1 hour.
- Preheat the oven to 400°F (200°C).
- Combine breadcrumbs, paprika, garlic powder, and salt in a bowl.
- Dredge marinated chicken in the breadcrumb mixture and place on a baking sheet.
- Bake for 20-25 minutes until crispy and cooked through.
- In a bowl, mix cabbage, carrots, mayonnaise, lime juice, and cilantro.
- Warm tortillas in a skillet or microwave.
- Assemble tacos by adding crispy chicken and slaw to each tortilla.
Notes
- For extra flavor, add some hot sauce to the slaw.
- These tacos are best served fresh.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 2 tacos
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 26g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 120mg