street taco –

street taco

Better than a SoCal food truck without destroying your diet! The carrot and cabbage make the perfect crunch and color with the chicken. Letting the chicken rest before slice is essential for preventing dryness.

street taco


  • 2 Mikey’s tortillas
  • 6 oz boneless chicken breast
  • 2 oz shredded cheddar cheese
  • 2 oz shredded green cabbage
  • 2 oz shredded red cabbage
  • 2 oz shredded carrot
  • 1 tsp extra virgin olive oil
  • ¼ tsp dark chili powder
  • 1/8 tsp ground cumin
  • 1 fresh lime
  • 1 tsp of your favorite hot sauce
  • ½ tsp fresh chopped cilantro
  • Salt and pepper to taste


  1. Preheat grill or sautee pan to medium heat
  2. In a bowl toss chicken breast with oil, chili powder, cumin, salt and pepper
  3. Grill until chicken reaches an internal temperature of 165 degrees
  4. Set chicken aside to rest five minutes then slice thin
  5. In a separate bowl squeeze a fresh lime
  6. Add both cabbages, carrots, cilantro, hot sauce and salt and toss
  7. Heat tortillas on grill
  8. Add chicken, cheese, and slaw to tortillas and serve

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