Saucy Chipotle Chicken Tacos

Make the Slaw:

In a large bowl, combine all of the slaw ingredients and toss until well combined. Set aside.

Cook the Chicken:

Heat the oil in a large non-stick skillet over medium-high heat. When hot, add the chicken in a single layer and season with the salt, pepper, paprika, oregano, and cumin and cook, tossing occasionally, until golden brown on all sides and cooked through, 4 to 5 minutes.

Reduce the heat to medium and add the garlic, tomato paste, minced chipotles and chipotle liquid to the skillet and stir until well combined and the garlic is toasted and fragrant, about 2 minutes.

Stir in the chicken broth, apple cider vinegar, and honey until well combined, scraping up any browned bits on the bottom of the skillet. Bring to a simmer and cook, stirring, until the sauce has slightly reduced, 3 to 4 minutes. Reduce heat to low while you warm your tortillas.

Warm the Tortillas:

To warm the corn tortillas, I heat them on both sides over medium heat in a skillet with a touch of avocado oil. This prevents them from breaking apart.

To Serve:

Fill the warm corn tortillas with the saucy chipotle chicken. Top with the cabbage slaw, a drizzle of Salsa Cremosa (or salsa verde), diced onions, and cilantro, and serve with a wedge of lime. You can also serve with a second tortilla beneath if preferred.