Chicken Cilantro Pesto Tacos

Prep Time
Cook Time
  • Ingredients & Instructions
  • Reviews



  • 8

    Organic White Corn Tortillas
  • 2

    boneless skinless chicken breasts (about 1 lb)
  • 2

    tsp vegetable oil
  • 1

    tsp salt, divided
  • 2

    cups roughly chopped cilantro leaves and stems
  • ½

    cup toasted pumpkin seeds, divided
  • 2

    tbsp finely grated Parmesan
  • 2

    garlic cloves, minced and divided
  • ¼

    cup olive oil
  • ¼

    cup tahini
  • 2

    tbsp fresh lemon juice
  • 2

    cups thinly shredded red cabbage
  • 1

    cup thinly shredded kale
  • 1

    large carrot, shredded


  • Step 1

    Preheat oven to 375℉. Rub chicken all over with oil and ½ teaspoon salt and place on a baking sheet. Bake until the juices run clear when cut, 20-25 minutes (internal temperature should reach 165℉). Let chicken cool slightly, then shred with 2 forks.

  • Step 2

    While chicken bakes, in a food processor combine cilantro, ¼ cup pumpkin seeds, Parmesan, 1 garlic clove, and ¼ teaspoon salt. Pulse until finely ground. With machine running, add olive oil in a thin stream until combined.

  • Step 3

    In a medium bowl whisk together tahini, lemon juice, remaining garlic clove, remaining ¼ teaspoon salt, and 2-3 tablespoons cool water or enough for the tahini to reach a sauce-like consistency.

  • Step 4

    In a medium bowl toss to combine cabbage, kale, and carrot.

  • Step 5

    To serve, spread a thin layer of pesto on each tortilla, then top with ½ cup slaw and ⅓ cup shredded chicken, and drizzle with 1 tablespoon tahini sauce. Sprinkle with remaining pumpkin seeds.

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