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Photo of Spicy chicken soft tacos with goat cheese by WW

Spicy chicken soft tacos with goat cheese

7
5
5
SmartPoints® value per serving
Total Time
56 min
Prep
15 min
Cook
41 min
Serves
4
Difficulty
Easy
Ready in under an hour, these tacos are super simple but full of big flavor. A quick sauce for the chicken gets heat from jalapeño peppers and more depth of flavor from chili powder, cumin and garlic. The cooling crunch from cabbage in the filling and creamy goat cheese contrast the spice well, while the lime adds a bright and flavorful finish. Pick up a rotisserie chicken and shred it to knock 30 minutes off the cook time. Serve with some brown rice and black beans for a full plate. If more spice is needed, add some canned chipotles en adobo, chopped serrano peppers, or cayenne into the tomato sauce while it reduces.

Ingredients

Canned tomato sauce

1 cup(s)

Uncooked onion(s)

1 cup(s), chopped, diced

Jalapeño pepper(s)

1 medium, seeded and minced

Garlic clove(s)

1 medium clove(s), finely chopped

Chili powder

1 tsp

Ground cumin

½ tsp

Kosher salt

1 tsp

Uncooked boneless skinless chicken breast(s)

1 pound(s)

Corn tortilla(s)

8 small, warmed

Uncooked green cabbage

1 cup(s), or purple, shredded

Semisoft goat cheese

¼ cup(s), crumbled

Cilantro

½ cup(s), chopped

Fresh lime(s)

1 medium, cut into wedges for serving

Instructions

  1. Combine tomato sauce, onion, jalapeño, garlic, chili powder, cumin, and salt in medium bowl; set aside.
  2. Spray medium saucepan with nonstick spray and place over medium-high heat. Add chicken and cook, flipping once, until browned, about 2 minutes per side.
  3. Add tomato mixture to pan and pour in as much water as needed to just cover chicken, about ¼ cup. Reduce heat to low and bring to simmer; cook, covered, until chicken is cooked through, about 30 minutes. Transfer chicken to plate.
  4. Increase heat to high and cook sauce, stirring a few times, until sauce reduces and thickens, about 5 minutes.
  5. Meanwhile, finely shred chicken using 2 forks; add chicken to reduced sauce and heat through. To serve, top each tortilla with about ½ cup chicken, 2 tablespoons cabbage, ½ tablespoon goat cheese, and 1 tablespoon cilantro. Place 2 tacos on each plate and serve with lime wedges.
  6. Serving size: 2 tacos

Notes

For crispier tortillas, use tongs to hold each tortilla over the open flame on a gas stovetop until browned. If you don't have a gas stove, try heating a cast-iron skillet over medium high and toasting the tortillas there.

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