# What you'll need:
→ Roasted Chicken
01 - 2 large boneless, skinless chicken breasts (approximately 1.1 lb)
02 - 1 tablespoon olive oil
03 - 1 teaspoon smoked paprika
04 - 1 teaspoon ground cumin
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon onion powder
07 - 1/2 teaspoon fine salt
08 - 1/4 teaspoon ground black pepper
→ Marinated Cabbage Slaw
09 - 2 cups finely shredded green cabbage
10 - 1/2 cup finely shredded red cabbage
11 - 1 medium carrot, julienned or grated
12 - 1/4 cup chopped fresh cilantro
13 - 2 tablespoons apple cider vinegar
14 - 1 tablespoon olive oil
15 - 1 teaspoon honey (or maple syrup for vegan)
16 - 1/2 teaspoon fine salt
17 - 1/4 teaspoon ground black pepper
→ Lemon Crema
18 - 1/2 cup sour cream or plain Greek yogurt
19 - 1 tablespoon fresh lemon juice
20 - 1 teaspoon finely grated lemon zest
21 - 1/2 teaspoon garlic powder
22 - Salt and ground black pepper, to taste
→ Assembly
23 - 8 small tortillas (corn for gluten-free, or flour)
24 - Extra cilantro leaves, for garnish
25 - Lemon wedges, for serving
26 - Optional: sliced jalapeño or chili flakes for heat
27 - Optional: avocado slices or crumbled queso fresco for serving
# How to make it:
01 - Preheat the oven to 400°F and line a baking sheet with parchment paper or lightly oil a rimmed sheet.
02 - Combine olive oil, smoked paprika, ground cumin, garlic powder, onion powder, salt, and black pepper in a small bowl; rub the mixture evenly over both chicken breasts.
03 - Arrange the seasoned breasts on the prepared baking sheet and roast on the center rack for 20–25 minutes, or until an instant-read thermometer inserted into the thickest part registers 165°F.
04 - Transfer the chicken to a cutting board and let rest for 5 minutes, then shred with two forks into bite-sized strands.
05 - In a large bowl, toss together green and red cabbage, julienned carrot, chopped cilantro, apple cider vinegar, olive oil, honey, salt, and pepper; allow to sit at room temperature for at least 15 minutes to marinate and soften.
06 - Whisk sour cream or Greek yogurt with lemon juice, lemon zest, garlic powder, salt, and pepper in a small bowl until smooth and adjust seasoning to taste; refrigerate if not using immediately.
07 - Warm tortillas briefly in a dry skillet over medium heat, or wrap them in foil and heat in the oven for a few minutes until pliable.
08 - Place a generous portion of shredded chicken on each warmed tortilla, top with marinated cabbage slaw, drizzle with lemon crema, and garnish with cilantro leaves.
09 - Serve immediately with lemon wedges and optional avocado or queso fresco; add sliced jalapeño or chili flakes if a spicier profile is desired.
