Mexican-inspired · Quick meals
Chicken tacos with crunchy red cabbage
Warm tortillas, seasoned chicken and cool, crunchy cabbage bring contrast to every bite. Lime yoghurt is an easy addition to this home-style version. Assemble the tacos just before eating.
Editorial review: 12 October 2026. Kitchen-testing status is stated in the recipe note.
From preparation to the plate
Method
- 01
Finely shred the cabbage. Add the juice of half the lime and a small pinch of salt, then briefly massage by hand. Mix the yoghurt with the juice of the remaining lime half.
- 02
Cut the chicken into strips. Mix with the oil, paprika, cumin, remaining salt and black pepper.
- 03
Heat a wide frying pan. Cook the chicken in two batches for 6–8 minutes per batch, turning occasionally. The centre of the thickest piece must reach at least 74 °C.
- 04
Briefly warm the tortillas in a dry frying pan, following the packet instructions. Keep them covered with a clean cloth while warming the rest.
- 05
Fill each tortilla with cabbage, chicken and a little yoghurt sauce. Serve immediately so the tortillas do not become soggy.
FoodSafety.gov — safe cooking temperatures
Oven temperatures refer to conventional heat without a fan. Timings are approximate; check texture and the stated food temperatures.
An original editorial version written for Tastivio. This recipe has not yet been confirmed by a practical test in our kitchen; timings are approximate.
Wine for this dish
What goes in the glass?
A dry rosé or aromatic white with moderate alcohol. Lime calls for freshness, while mild spices do not need a powerful red.