Chicken Tender Soft Tacos

Course: Chicken
Servings: 6


  • 3 or 4 limes
  • 1 cup sour cream
  • 2 ¼ teaspoons coarse kosher salt, divided
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons canola, grapeseed, or other neutral-flavored oil
  • 8 cups or one 10 ounce bag finely shredded cabbage or slaw mix
  • 1 cup coarsely chopped fresh cilantro
  • 1 ¼ to 1 ½ pounds chicken tenders
  • 2 teaspoons smoked paprika
  • 1 ½ teaspoons chili powder
  • 1 teaspoon granulated garlic powder
  • 1 teaspoon granulated onion powder
  • Twelve 6 or 8-inch corn or flour tortillas


  • Zest 2 of the limes. Squeeze the zested limes to yield 2 tablespoons of juice. In a small bowl, combine the zest, juice, sour cream, and ¼ teaspoon of the salt. Cut the remaining 2 limes into 6 wedges each. Set the sour cream mixture and lime wedges aside. In a large bowl, combine the vinegar, pepper, and ½ teaspoon of the remaining salt, whisking to dissolve the salt. Whisk in the oil. Add the cabbage and cilantro, tossing to combine. Set aside.
  • Prepare a grill to high heat and lightly oil the grate. Sprinkle the chicken with the paprika, chili powder, garlic powder, onion powder, and remaining 1 ½ teaspoons of salt. Wrap the tortillas in foil. Grill the chicken until cooked through, 2 to 3 minutes per side.
  • Place the tortillas on a cooler part of the grill and cook until warm, 5 to 8 minutes, turning halfway through. Divide the chicken among the tortillas and top with the cilantro slaw and lime sour cream.
    Serve warm, with the lime wedges on the side.



Pairs well with 
2017 Miljenko's Selection Rosé

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