Tacos de Pollo en Sartén (Skillet Chicken Tacos with Cabbage Slaw)

Method

1. 1

   Toss the chicken with chili powder, cumin, garlic, half the lime juice and a pinch of salt; let it sit while you make the slaw.

2. 2

   Whisk the remaining lime juice into the greek yogurt with a pinch of salt, then toss with the shredded cabbage and half the cilantro.

   💡 Dressing the cabbage early softens it just enough without turning it limp.

3. 3

   Heat the olive oil in a large skillet over high heat until shimmering.

4. 4

   Add the chicken in a single layer and let it sear undisturbed 3–4 minutes before stirring, cooking until charred at the edges and cooked through, about 8 minutes total.

5. 5

   Warm the tortillas in a separate dry skillet until soft and spotted.

6. 6

   Fill each tortilla with chicken, top generously with the cabbage slaw, and finish with the remaining cilantro and lime wedges.