Ingredients
For the Slaw:
- 3 cups shredded green cabbage
- ½ cup shredded carrots (optional)
- ½ teaspoon kosher salt, plus more to taste
- ½ cup whole milk plain Greek yogurt
- ½ cup roughly chopped fresh cilantro
- 1 jalapeño, seeded and roughly chopped
- 2 tablespoons fresh lime juice
- 1 teaspoon honey or sugar
- 1 garlic clove, chopped
- 1 tablespoon fresh chopped dill
- 1 tablespoon chopped chives
For the Chicken:
- 1 pound ground chicken (93% lean)
- ¼ cup diced fresh cilantro
- 2 to 3 tablespoons buffalo sauce
- 2 tablespoons diced scallions
- 1 clove garlic, grated (or 1 teaspoon garlic powder)
- ½ teaspoon kosher salt
- 8 to 10 small flour tortillas
For Serving:
- Avocado slices (from 1 to 2 avocados)
- Extra buffalo sauce, for drizzling
- Jalapeño slices, if desired
Instructions
- Prepare the Slaw: In a medium bowl, combine shredded cabbage and shredded carrots (if using). Sprinkle with ½ teaspoon kosher salt and toss with tongs until evenly coated.
- Make the Dressing: Add the Greek yogurt, cilantro, seeded jalapeño, lime juice, honey or sugar, chopped garlic, dill, and chives to a blender. Blend on high for about 1 minute until the dressing is smooth and well combined. Pour this dressing over the cabbage mixture and toss well with tongs to coat all the slaw evenly. Set aside.
- Mix the Chicken: In a large bowl, combine ground chicken, diced cilantro, buffalo sauce, chopped scallions, grated garlic, and kosher salt. Mix thoroughly until all ingredients are evenly distributed.
- Assemble the Tacos: Spread about 2 tablespoons of the chicken mixture thinly over each tortilla. You should be able to make 10 to 12 tortillas in total.
- Cook the Chicken Tacos: Heat a griddle, large cast iron skillet, or nonstick pan over medium heat (about 400°F). Add 1 to 2 tablespoons avocado oil and swirl to coat. Place a tortilla meat side down on the hot pan, pressing down gently with a spatula. Cook until the chicken is golden and cooked through, about 2 to 4 minutes, then flip and cook the other side for 1 to 2 minutes. Remove cooked taco to a wire rack or plate. Repeat with remaining tortillas, adding more oil as needed to prevent sticking.
- Serve: Top each cooked taco with a generous portion of the herby ranch slaw. Add avocado slices and extra buffalo sauce drizzled on top. Garnish with jalapeño slices if desired. Serve immediately and enjoy!
Notes
- You can substitute buffalo sauce with your favorite hot sauce or homemade wing sauce.
- Using a griddle allows cooking multiple tacos at once, speeding up the process.
- For a dairy-free version, substitute Greek yogurt with a dairy-free alternative.
- If you prefer gluten-free, substitute flour tortillas with corn or gluten-free tortillas.
- The slaw can be made ahead and refrigerated to enhance flavor melding.
- Adjust the amount of jalapeño according to your heat preference.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
