Crispy Cheesy Chicken Tacos with Mexican Slaw

These Crispy Cheesy Chicken Tacos with Mexican Slaw are the perfect combo…. crazy delicious and super easy to make! I love how the melted cheese forms a crispy crust on the edges of the tacos. Your whole family will be asking for more! They are the perfect busy mom weeknight meal. The flavorful but not spicy chicken filling pairs perfectly with a cool, creamy Mexican slaw that is bursting with flavor from lime juice, cilantro and green onions. It looks like a lot of ingredients, but that is mainly the spices you quickly throw on the chicken!

Jump to Recipe

Why Make Crispy Cheesy Tacos with Mexican Slaw?

I have never met anyone that hates tacos and I LOVE them. The only thing better than a taco is a crispy cheesy taco. These are a step above because you cook the prepared tacos in the oven on high heat… the cheese melts and does that crispy, gooey thing that is irresistible. Then you add bites of the most refreshing, flavorful Mexican slaw and it is a meal you will crave over and over.

Although the ingredient list looks a bit scary, it is mainly spices so this recipe is actually very simple. It is crazy how so few main ingredients (tortillas, chicken, cheese and slaw) can make such a yummy, healthier dinner.

What You Need To Make Crispy Cheesy Chicken Tacos with Mexican Slaw

• Boneless, skinless chicken breast
• Canned Tomato Sauce
• Chicken Stock or Broth
• Spices- garlic, onion, cumin, chili, smoked paprika, oregano, salt, pepper
• Grass Fed Cheddar Cheese
• Siete Almond Flour Soft Tortillas

For the Mexican Slaw….

• Packaged Cole Slaw
• Fresh Cilantro
• Fresh Green onions or chives
• Fresh Lime Juice
• Condiments- avocado oil mayonnaise, olive oil, honey, garlic powder, onion powder

How To Make Crispy Cheesy Chicken Tacos with Mexican Slaw

1. Read the recipe all the way through so you understand the flow and timing. Gather all your ingredients. This recipe is a little different because it happens in 2 phases…. you put the meat in the crockpot for a few hours. Then when ready to eat you make the tacos and slaw. You can also make the slaw ahead of time if you prefer it sit in the fridge awhile.
2. Trim any excess fat from your chicken breasts. Place the chicken breasts in the crock pot. Pour tomato sauce and chicken broth over the chicken. Add all spices over the chicken. Cook on low for 3-4 hours.

3. 30 minutes before you are ready to eat, gather your tortillas and cheese. Gather all the slaw ingredients. Heat the oven to 425 degrees.

4. Shred your cheese. Shred the chicken using two forks and stir into the sauce.

5. Line a baking sheet with parchment paper. Spray the parchment with avocado oil spray or drizzle with oil. Place your tortillas down on the baking sheet. Add cheese to half the tortilla. Top with Chicken. Top with more cheese. Fold the tortillas over like a taco. Bake 8 minutes. Flip. Bake 5 minutes more.

6. While the tacos cook, make your slaw. Pour the slaw into a large bowl. Chop your cilantro and green onions and add to the slaw. Combine the dressing ingredients (oil through pepper) in a small bowl. Pour over the slaw mixture. Toss to combine.

Did you make this dinner and love it? Please comment below and RATE the recipe. Share the recipe with friends with a text or on social media. Let’s help more mamas make healthy, yummy dinners for their families!

Want more Mexican inspired meals? Try my Spicy Salmon Tacos with Jalapeño Honey Lime Slaw or my Easiest Beef Enchiladas. You can never go wrong with my Corn and Cotija Salsa as a side dish or taco topping!