# Components:
→ Roasted chicken
01 - 2 large boneless, skinless chicken breasts (about 1.1 lb)
02 - 1 tablespoon olive oil
03 - 1 teaspoon smoked paprika
04 - 1 teaspoon ground cumin
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon onion powder
07 - 1/2 teaspoon fine salt
08 - 1/4 teaspoon freshly ground black pepper
→ Marinated cabbage slaw
09 - 2 cups finely shredded green cabbage
10 - 1/2 cup shredded red cabbage
11 - 1 medium carrot, julienned or grated
12 - 1/4 cup chopped fresh cilantro
13 - 2 tablespoons apple cider vinegar
14 - 1 tablespoon olive oil
15 - 1 teaspoon honey or maple syrup
16 - 1/2 teaspoon fine salt
17 - 1/4 teaspoon freshly ground black pepper
→ Lemon crema
18 - 1/2 cup sour cream or Greek yogurt
19 - 1 tablespoon fresh lemon juice
20 - 1 teaspoon lemon zest
21 - 1/2 teaspoon garlic powder
22 - Salt and freshly ground black pepper, to taste
→ Assembly and optional garnishes
23 - 8 small corn or flour tortillas
24 - Extra cilantro leaves, for garnish
25 - Lemon wedges, for serving
26 - Optional: sliced jalapeño for heat
27 - Optional: avocado slices or crumbled queso fresco for serving
# Method:
01 - Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper.
02 - Combine olive oil, smoked paprika, ground cumin, garlic powder, onion powder, salt and black pepper in a small bowl; rub evenly over both chicken breasts.
03 - Arrange the seasoned breasts on the prepared sheet and roast 20–25 minutes, or until an instant-read thermometer inserted into the thickest part registers 165°F; transfer to a cutting board and rest 5 minutes, then shred with two forks.
04 - While the chicken roasts, combine green and red cabbage, carrot, cilantro, apple cider vinegar, olive oil, honey, salt and black pepper in a large bowl; toss to coat thoroughly and let marinate at least 15 minutes.
05 - Whisk sour cream or Greek yogurt with lemon juice, lemon zest, garlic powder, salt and pepper in a small bowl until smooth and adjust seasoning to taste.
06 - Warm the tortillas in a dry skillet over medium heat for 15–30 seconds per side or wrapped in foil in the oven until pliable.
07 - Divide shredded chicken among tortillas, top with a portion of marinated cabbage slaw, drizzle with lemon crema and garnish with cilantro leaves; serve with lemon wedges and optional toppings.
