Ingredients
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3 cups thinly sliced red cabbage
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1 cup matchstick carrots
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½ cup thinly sliced scallions
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4 tablespoons fresh lime juice, divided
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1 teaspoon salt, divided
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⅓ cup reduced-fat sour cream
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¼ cup chopped fresh cilantro, plus more for garnish
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8 chicken tenders (about 1 pound)
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1 ½ tablespoons olive oil
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1 tablespoon chili powder
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8 (8 inch) corn tortillas, warmed
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1 jalapeño pepper, thinly sliced
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Lime wedges, for serving
Directions
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Combine cabbage, carrots and scallions in a large bowl. Add 2 tablespoons lime juice and 1/2 teaspoon salt; toss to coat. Combine sour cream, cilantro and the remaining 2 tablespoons lime juice in a small bowl.
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Heat a grill pan over high heat. Brush chicken tenders evenly with oil; sprinkle with chili powder and the remaining 1/2 teaspoon salt. Coat the hot pan with cooking spray. Add the chicken to the pan; cook, turning occasionally, until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 7 to 8 minutes.
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Divide the chicken among warm tortillas. Top with the cabbage slaw, the lime crema and jalapeño slices. Garnish with cilantro and serve with lime wedges, if desired.
