Chicken Tacos with Red Cabbage and Radish

I have been on a bit of a taco kick lately.  It honestly has to do with these delicious tortillas that I found at Sprouts.


I am in love with these things.  (I first discovered these wonders for my Deviled Egg Tacos and the love affair has just grown ever since.)

This dish was inspired by my recent ode to Chimi’s salsa as I also remembered the shredded chicken that adorned those delicious nachos.   I searched through the archives of the Tulsa World and actually found a recipe for Chimi’s shredded chicken as well.   What follows is an adaptation plus some inspiration for some chicken tacos with fresh veggies.

First make the shredded chicken.

Shredded Chicken (for tacos, enchiladas, salads, etc.)

2 whole bone-in chicken breasts (2 1/2 lbs.)
1 stalk celery, chopped
1/2 c.  carrots, diced
1 small yellow onion, chopped
1 bay leaf
1 t. guajillo powder
1 c. chicken broth
additional water
salt and fresh ground pepper
2 tablespoons olive oil
1/2 cup diced mild green chilies
1 clove garlic, minced
1 tablespoon coarsely ground black pepper

Place chicken in a large pot or Dutch oven.  Arrange the celery, carrots, half the onion, bay leaf and guajillo powder.

Eliot's Eats

Gaujillo Powder from Savory Spice and our recent trip to KC.


Pour over broth and water until chicken breasts are just covered.  Season with salt and fresh ground pepper.

Eliot's Eats

Ready for the stew pot.


Bring to a boil and reduce heat. Cover and simmer 30 to 45 minutes until tender. Allow chicken to cool in broth. Drain, reserving broth for another use.

Debone and shred chicken.  Set side.

Chop rest of onion. In a heavy pan heat olive oil and add onion and garlic. Saute for about 5 minutes or until onions are soft.  Add chicken, green chilies and black pepper. Toss together to mix all ingredients well and saute until heated well.

Eliot's Eats

Ready for tacos.


This mixture can be used in any dish from tacos to enchiladas.

You will need the following ingredients to assemble the tacos:

  • good tortillas
  • shredded red cabbage
  • thinly sliced radishes
  • fresh ciantro
  • crumbled cojita cheese
Eliot's Eats

Red cabbage, shaved radishes, cilantro and crumbled cojita.

You can add optional salsa if you like as well.


These were mighty tasty, but that chicken is delicious and has made appearances in salads, nachos, and even a wrap during the rest of the week.




10 comments to Chicken Tacos with Red Cabbage and Radish

Leave a Reply

You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>




My Favorite Reads

Eat, Pray, Love
Running with Scissors
SantaLand Diaries
Me Talk Pretty One Day
Angela's Ashes
Dress Your Family in Corduroy and Denim
Kitchen Confidential: Adventures in the Culinary Underbelly
My Life in France
Julie and Julia: 365 Days, 524 Recipes, 1 Tiny Apartment Kitchen: How One Girl Risked Her Marriage, Her Job, and Her Sanity to Master the Art of Living
Garlic and Sapphires: The Secret Life of a Critic in Disguise
A Homemade Life: Stories and Recipes from My Kitchen Table
Tender at the Bone: Growing Up at the Table
The Liars' Club
Code Name Verity
The Paris Wife
The Shoemaker's Wife
The Secret Book of Frida Kahlo: A Novel
Brother of the More Famous Jack
Burying the Honeysuckle Girls

Debra's favorite books »

I Heart Cooking Clubs

I Heart Cooking Clubs

Foodies Read

Foodies Read