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Restaurants›Jax Beach Bar and Grill›Chicken Tacos Recipe

Chicken Tacos Recipe

Name: Jax Beach Bar and Grills Chicken Tacos Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb boneless skinless chicken breasts (about 6–8 oz each); 2 tbs olive oil; 1 tsp chili powder; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp kosher salt; 0.5 tsp black pepper; 1 each lime (juiced); 3 cups green cabbage, thinly sliced; 1 cup red cabbage, thinly sliced; 0.5 cup carrot, julienned or shredded; 0.25 cup fresh cilantro, chopped; 1 each lime (juiced); 3 tbs mayonnaise; 1 tsp apple cider vinegar; 1 tsp honey; 0.5 tsp salt; 0.25 tsp black pepper; 8 each small corn or flour tortillas; 1 cup ripe tomato, diced; 1 cup shredded cheddar or Mexican blend cheese; 0.5 cup Mexican crema or sour cream; 1 tsp hot sauce (optional); 2 each lime wedges, for serving; 2 tbs extra chopped cilantro (optional)

Inspired by Jax Beach Bar and Grill

Time40m

Serves4

Grilled or blackened chicken with taco slaw, tomato, cheese and mexican crema

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Ingredients

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Chicken

1 lb boneless skinless chicken breasts (about 6–8 oz each)

2 tbs olive oil

1 tsp Chili powder

1 tsp Ground cumin

1 tsp Smoked paprika

1 tsp Watkins garlic powder

1 tsp Onion powder

1 tsp kosher salt

1/2 tsp black pepper

1 each lime (juiced)

Taco Slaw

3 cups green cabbage, thinly sliced

1 cup red cabbage, thinly sliced

1/2 cup carrot, julienned or shredded

1/4 cup Fresh cilantro, chopped

1 each lime (juiced)

3 tbs Mayonnaise

1 tsp Apple cider vinegar

1 tsp Honey

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Assembly & Toppings

8 each small corn or flour tortillas

1 cup ripe tomato, diced

1 cup shredded cheddar or Mexican blend cheese

1/2 cup Mexican crema or sour cream

1 tsp hot sauce (optional)

2 each lime wedges, for serving

2 tbs extra chopped cilantro (optional)

Method

Chicken

Prep the chicken

If breasts are thick, butterfly or pound to an even ~1/2" thickness so they cook evenly. Pat dry with paper towels.

Make the rub and marinate

In a bowl combine olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, kosher salt, black pepper and juice of 1 lime. Rub mixture all over the chicken, coating both sides. Marinate at room temperature for 15–20 minutes or refrigerate for up to 2 hours (if refrigerating, bring to room temp 20 minutes before cooking).

Cook the chicken (grill or blacken)

Grill method: Preheat grill or grill pan to medium-high. Oil grates. Grill chicken 4–6 minutes per side until internal temperature reaches 165°F (74°C). Blacken/pan-sear method: Heat a large skillet (preferably cast iron) over medium-high heat until very hot. Add 1 tsp oil and place chicken; sear 4–6 minutes per side until well-browned and cooked through. Transfer to a cutting board and rest 5 minutes, then slice thinly against the grain into taco-sized strips.

Taco Slaw

Make the slaw dressing

In a medium bowl whisk together mayonnaise, apple cider vinegar, honey, lime juice (from 1 lime), salt and black pepper until smooth.

Assemble the slaw

Add green and red cabbage, carrot and chopped cilantro to the dressing. Toss until evenly coated. Taste and adjust salt, pepper or lime as needed. Refrigerate until ready to assemble (at least 10 minutes for flavors to meld).

Assembly & Toppings

Warm the tortillas

Warm tortillas on the grill or in a dry skillet 20–30 seconds per side until pliable and slightly charred in spots. Keep wrapped in a clean towel to stay warm.

Prepare crema (optional spicy)

If you want spicy crema, stir hot sauce into Mexican crema or sour cream to taste (start with 1 tsp).

Assemble tacos

Place warmed tortilla on a plate. Add a small handful (about 2–3 tbs) of taco slaw, then 2–3 slices of grilled chicken, sprinkle with diced tomato and shredded cheese. Drizzle with Mexican crema and garnish with extra cilantro and a squeeze of lime. Repeat for remaining tortillas.

Serve

Serve immediately with extra lime wedges and hot sauce on the side.