Ingredients
- 2 cup shredded rotisserie chicken
- 1 small jalapeño, thinly sliced crosswise
- 2 tbsp extra virgin olive oil
- kosher salt
- freshly ground pepper
- 1 cup finely shredded green cabbage
- 1 tbsp fresh lemon juice
- 1 tbsp fresh lime juice
- 1/2 tsp hot sauce
- warm corn tortillas, for serving
- pepper jack cheese, for serving
- guacamole, for serving
- cilantro leaves, for serving
Directions
- Preheat the oven to 350°. In a medium baking dish, toss the chicken with the jalapeño and 1 tablespoon of the olive oil and season with salt and pepper. Cover with foil and bake for about 10 minutes, until hot.
- Meanwhile, in a medium bowl, toss the cabbage with the lemon juice, lime juice, hot sauce and the remaining 1 tablespoon of olive oil; season with salt and pepper.
- To serve, fill warm corn tortillas with the chicken, cabbage, cheese, guacamole and cilantro.
Recipe Credit: Jonathan Waxman
Image Credit: Con Poulos
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