Careme

Instructions

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1. 1.

   Cut 1 pound chicken breast fillets across the grain into 1/2-inch-thick strips. Toss with 1 teaspoon fine table salt and let stand while you prepare the vegetables.

2. 2.

   Thinly shred 8 ounces green cabbage and grate 4 ounces carrots. Toss them in a bowl with 2 tablespoons apple cider vinegar, 1/2 tablespoon olive oil, and 1/2 teaspoon fine table salt. Let this slaw soften while you cook.

3. 3.

   Thinly slice 4 ounces yellow onion and mince 2 garlic cloves. In a small bowl, combine the taco seasoning:

   • 1 teaspoon ground cumin
   • 1 teaspoon smoked paprika
   • 1/2 teaspoon dried oregano
   • 1/4 teaspoon ground black pepper

   Set the seasoning aside.

4. 4.

   Heat 1 1/2 tablespoons olive oil in a large skillet over medium-high heat. Add the sliced onion and 1/4 teaspoon fine table salt; cook for 4 minutes, stirring occasionally, until softened and lightly golden.

5. 5.

   Add the salted chicken to the skillet and spread it into an even layer. Cook for 3 minutes without stirring, then turn the strips. Add the minced garlic and taco seasoning; cook for another 3–5 minutes, stirring occasionally, until the thickest chicken strip reaches 165°F. Transfer the chicken and onions to a plate and rest for 3 minutes.

6. 6.

   While the chicken rests, warm 6 small corn tortillas in a dry skillet over medium-high heat for about 20–30 seconds per side. Stack them inside a clean kitchen towel to keep warm.

7. 7.

   Divide the chicken and onions among the warm tortillas and top with some of the slaw. Plate three tacos per person, with the rest of the slaw alongside.

Want more detail? See the temperature guide.