• Carly Zimmaro

Spicy Grilled Cayenne Chicken Tacos with extreme Garlic Crema

Tacos are the ultimate hand held food.

Hence why they're awesome.

For this taco I went a little beyond the norm.

What I mean by that is generously drowning in garlic sauce and piling high with broccoli slaw.

Broccoli slaw? In a taco?


It works. - No tomato, no onion, no guac, no beans...just broccoli slaw.

You can either shred your own cabbage, carrot and broccoli - or buy it pre-shredded.

Now for the crema.

Technically it's not crema since I used sour cream but hey.........it's my easy fast version.

Traditionally crema is made using buttermilk and cream, but for this taco I just thinned out sour cream.

Using lime juice and lots of garlic. Blended until smooth - boom. Crema.

And finally - two ply.

Two ply is a huge rule in tacos. When using soft - with a lot of liquid going on. The go to is corn - usually. But I am not a huge huge fan of corn. Unless they're fried!

But for this taco I used soft flour shells and just doubled them up. Aka, two ply.

You don't have to do this, but, I insist you try it.

Side note. I'm hoping you took notice to my new table in my food photos! It's very new.

And I built it.

And stained it.....

And am LOVING it in these photos.

A white one is to come soon!

Servings: About 3-4

Cook Time: 15 minutes

Prep Time: 10 minutes


  • Chicken tenders - about 10

  • 1 Tbs Garlic Powder

  • 1 tsp fresh black pepper

  • 1 tsp kosher salt

  • 1/2 tsp cayenne pepper

  • 1/2 tsp paprika

  • 1 tsp minced onion

  • Olive Oil - to coat the pan

  • Broccoli Slaw, bagged or homemade (red cabbage, green cabbage, carrot and broccoli shredded with a grater or food processor using correct attachment)

  • Soft flour tortilla shells

Extreme Garlic Crema

  • 6 large garlic cloves

  • 1 c sour cream

  • juice of one lime

  • 1/2 tsp kosher salt


  1. Get pan hot, over medium heat. I used a griddler - or you can use a grill.

  2. Combine garlic powder, black pepper, kosher salt, cayenne pepper, paprika and minced onion and coat the chicken tenders on both sides.

  3. Coat a the chicken with olive oil so it'doesn't stick.

  4. Cook until done - about 10 minutes.

  5. Meanwhile - in a food processor combine all the ingredients for the garlic crema, blend until smooth.

  6. Take your soft shells, pile high with broccoli slaw, dollop on some crema and squeeze of lime juice, place on the chicken and top with more crema!

  7. ENJOY!!!!