Chicken Smash Tacos with Jalapeño Sauce
20 min4 servings
Crispy corn tortillas topped with smashed ground chicken, pickled cabbage, avocado, and a smooth jalapeño-cilantro sauce.
| prepHeat a large griddle or skillet over medium-low heat | |||||
| 210 g red cabbage (shredded) | Toss cabbage with lime juice & salt | Top with cabbage, avocado & drizzle sauce | |||
| juice of 1 lime (for slaw) | |||||
| 1 teaspoon kosher salt (for slaw) | |||||
| 455 g ground 93% chicken | Mix chicken with taco seasoning | Divide into 12 balls, spread on tortillas | Spray griddle with oil, cook meat-side down 2–3 min | Flip, spray tops with oil, cook 1–2 min until browned | |
| 2 teaspoons taco seasoning | |||||
| 12 6-inch corn tortillas | |||||
| 170 g Hass avocado (sliced, 1 large) | |||||
| 80 ml light sour cream | Blend sauce until smooth, add water as needed | ||||
| 1/2 jalapeño (seeds removed) | |||||
| 3 tablespoons light mayo | |||||
| 10 g fresh cilantro (roughly chopped) | |||||
| 1 tablespoon lime juice (or more to taste, for sauce) | |||||
| 1/4 teaspoon kosher salt (for sauce) | |||||
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