chicken tacos with radish slaw

Servings: 12 tacos 

Prep Time: 10 minutes

Cook Time: 4 hours and 30 minutes 



**1 small yellow onion, chopped

**1-2 anaheim peppers, seeded and diced

1 tbsp. olive oil

**3 garlic cloves, crushed

1 tsp. cumin

½ tsp. paprika

½ tsp. oregano

¼ tsp. cayenne

1 tsp. salt

**1.5 lbs. chicken breasts

**2 cups chicken broth

**2-3 roma tomatoes, diced

12 corn tortillas

Radish Slaw:

1 lime, juices

1 tbsp. red wine vinegar

**¼ cup cilantro, chopped

**1 bunch french breakfast radishes, slice thinly

1 avocado, sliced

¼ tsp. salt


  1. Preheat oven to 275 ‘F. While the oven preheats, start cooking the chopped onion and anaheim pepper in olive oil for 2 minutes in a large Dutch oven, then add in the garlic and cumin, paprika, oregano, cayenne and salt, and sauté for another 3 minutes.

  2. Add chicken into the Dutch oven along with chicken broth and diced tomatoes, cook for 4 hours, stirring occasionally. Remove from oven and allow to sit for 5 minutes before shredding.

  3. To make the radish slaw combine lime juice, vinegar and cilantro in a bowl and stir to combine.

  4. Add in the sliced radishes and avocado and sprinkle with salt, then stir to combine.

  5. To assemble the tacos warm tortillas, then place two spoonfuls of chicken in the center of a tortilla and place a spoonful or two of the slaw on top, repeat assembling per taco and enjoy

Nutrition (per serving)

125 calories; 4 g fat(1 g sat); 3 g fiber; 13 g carbohydrates; 10 g protein; 24 mg cholesterol; 2 g sugars; 13 IU vitamin A; 16 mg vitamin C; 30 mg calcium; 1 mg iron; 282 mg sodium; 315 mg potassium

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