Chicken Slaw?! I know…but stay with me for a sec!

We are always searching for new recipes to add to our meal prep rotation. Therefore, I’m often trying to find fun chicken recipes in order to use the whole chicken. Well…who doesn’t like tacos? I for one love them! Have you seen the T-shirt ‘Call me beautiful and feed me tacos’? Ya, that’s pretty much me. I could eat a different kind of taco every day!

When I came across a variant of the chicken slaw taco, I was excited. Most of my recipes are handed down from my mother or I’ve found a recipe, changed or added some things and gave it my own little twist. That’s exactly what I did with these scrumptious tacos.

This is a healthier alternative to the regular beef taco. The cabbage slaw adds a new dimension of texture while the black beans and chicken provide a protein packed punch. These tacos make taco Tuesday even more exciting!

Prep time for this dish is about 10 min. Since we Meal Prep I chop up the fresh veggies and throw them in a salad container, this way they stay fresh until we are ready for tacos. I also make ahead the black bean chicken mixture and place in a container for easy reheating later. The only thing I have to do on taco Tuesday is reheat, heat taco shells, stir cabbage and construct the beautiful taco! Literally 10 minutes and we have dinner!!! And this dinner cost me less than $8, can feed 4 people. That’s a pretty good deal!

Ingredients 

2 cups cabbage chopped or pre packaged cabbage slaw (in a pinch the Asian chopped salad you can find at and grocery store works like a charm)

1 cup shredded carrots

1 cup fresh cilantro

1 1/2 cup salsa (any salsa you’d like)

1 can black beans, rinsed

1/2 tsp ground cumin

2 cup shredded chicken (left over from roast chicken or rotisserie chicken)

8 corn taco shells (or whatever taco vessel you prefer!)

Let’s do this!

1. Preheat oven for taco shells and follow directions on box (I place them on an upside down muffin tin…the perfect taco stand)

2. Toss Slaw with carrots, cilantro and 3/4 cup salsa (you don’t want the slaw to be soggy. I slowly add in salsa and mix well, this allows me to see when I have enough salsa. The original  recipe called for chunky salsa, you can use any kind of salsa you’d like! Just be mindful of the consistency and adapt to that. If I use my moms homemade salsa (it’s really fresh and delicious but it tends to be on the thin/watery side…I just use less so the cabbage doesn’t get soggy)

3. In skillet combine rinsed beans, remaining salsa, and cumin.

5. Stir in shredded chicken and heat thoroughly.

6. Layer the goodness in your taco shell. I prefer my slaw on top, Kev likes his on the bottom. My niece likes to stir it up in a bowl and eat it with a spoon. You do you.

Top with cheese or avacodo ranch and enjoy!