Baja Chicken Tacos with Creamy Cilantro Dressing

Serves 4-6 | Finish in 1 hour 30 minutes

Marinated chicken is browned and stuffed into a charred corn tortilla with a Rainbow Slaw. Tacos are topped with Litehouse Cojita Cilantro Dressing.


2 lbs. chicken breast, sliced into 1/4 inch strips
1/4 cup lime juice from 2 limes
1/4 cup pineapple juice
1/4 cup olive oil
2 Tbsp. sweetener (honey, agave nectar, or sugar)
1 tsp. ground All Spice
1/2 tsp. salt
1/4 tsp. black pepper
2 cups shredded green cabbage
2 cups shredded purple cabbage
1 red bell pepper thinly sliced
1 carrot grated
1 mango thinly sliced
12 corn tortillas
1 Tbsp. Litehouse® Instantly Fresh Cilantro
1 Tbsp. Litehouse® Instantly Fresh Garlic
1 Tbsp. Litehouse® Instantly Fresh Red Onion
Litehouse® Cotija Cilantro


Make the marinade.
In a bowl combine lime juice, pineapple juice, oil, sweetener, Litehouse® Instantly fresh Cilantro, Instantly Fresh Garlic, Instantly Fresh Red Onion, all spice, salt and pepper. Stir to combine.
Reserve 1/4 cup of mixture in a separate bowl and set aside.
Add chicken breast to remaining marinade. Allow to marinate for 1 hour.

Meanwhile make the Rainbow Slaw. In a large bowl combine cabbages, bell pepper, carrot, mango, and the 1/4 cup reserved marinade. Toss to coat and set aside.

Cook the chicken.
Heat a skillet over medium high heat and spray with nonstick cooking spray. Remove chicken from the marinade and allow excess liquid to drip off. Cook chicken in skillet until browned and no longer pink.
Char or toast the tortillas. To char place tortillas over the open flame of a gas stove for 30-45 seconds on each side. To toast place tortillas in a pan over medium heat flipping every 30 seconds until golden brown.
Spread 2 Tbsp. of Litehouse® Creamy Cilantro Dressing onto each charred tortilla. Fill with the cooked chicken and a healthy serving of the Rainbow Slaw.

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