Classic Chicken Tacos

Classic Chicken Tacos

Pico de gallo and slaw



Active Time:

~20 min

Total Time:

~36 min

About this Recipe

The trick to sumptuous chicken tacos is really quite simple: chicken thighs rubbed with a spice blend, cooked just right in your Brava Oven, and paired with fresh pico de gallo is all it takes. Quick and easy--and a real flavor bomb.


  • 1 tablespoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • ¾ lb boneless, skinless chicken thighs
  • 1 jalapeño pepper
  • ½ oz fresh cilantro
  • 6 oz coleslaw mix
  • 2 limes
  • 4 organic yellow corn tortillas
  • 1 yellow onion
  • 1 roma tomato
  • 2 oz shredded Monterey Jack
  • 1 avocado
  • 2 tablespoons sour cream

From Your Pantry

extra-virgin olive oil

kosher salt


mixing bowls

aluminum foil

Brava metal tray

Brava glass tray

Nutrition Information

700 calories per serving

Allergens: Milk, Wheat (Gluten)

Nutrition Facts


  • Two Tray Cooks
  • Lunch
  • Dinner
  • Kid Friendly
  • Meal Kit
  • Bread
  • Chicken
  • Glass Tray
  • Metal Tray
  • Mexican
  • Recipes
  • Serves 4
  • Summer
  • Vegetables
  • Weeknight

  1. step

    Season chicken

    • In small bowl, stir together chili powder, garlic powder, cumin and a pinch of salt.
    • Pat chicken thighs dry with paper towels. Season chicken on both sides with spice mixture.
    • Place chicken in Zone 2 of Brava metal tray. Make sure thickest chicken thigh is on left side of Zone 2.
    • Let stand while you prepare coleslaw.

  2. step

    Make coleslaw

    • Remove jalapeño stem, halve jalapeño lengthwise and remove seeds. Thinly slice half of jalapeño for coleslaw; finely chop half and set aside for pico de gallo. Use less if you don’t like it spicy.
    • Chop half of cilantro (stems are delicious, too!). Save remaining cilantro for pico de gallo.
    • In medium bowl, toss together coleslaw mix, sliced jalapeño, chopped cilantro, juice of ½ lime, 1 tablespoon extra-virgin olive oil and a pinch of salt.

  3. step

    Wrap tortillas

    • Stack corn tortillas and wrap in foil. Place in center of Brava glass tray.

  4. step

    Slide metal tray into top shelf and glass tray into bottom shelf

    • Select “Classic Chicken Tacos” on your Brava touchscreen and follow instructions.
    • While food cooks, prepare pico de gallo.

  5. step

    Make pico de gallo

    • Peel and cut one-fourth of onion into ¼-inch dice. You will have three-fourths onion left over.
    • Cut tomato into ¼-inch dice.
    • Chop remaining cilantro.
    • In small bowl, stir together diced onion, tomato, chopped jalapeño, cilantro, juice of ½ lime and a pinch of salt.

  6. step

    Assemble tacos & serve

    • When your food is done, cut chicken into thin strips.
    • Place tortillas on individual plates and top with chicken, pico de gallo and Monterey Jack.
    • Halve avocado, remove pit and scoop a few thin pieces onto each taco. You may have some avocado left over.
    • Cut remaining lime into wedges.
    • Serve tacos with coleslaw, lime wedges and sour cream.