3 or 4 limes
1 cup sour cream
2 ¼ teaspoons coarse kosher salt, divided
1 tablespoon red wine vinegar
½ teaspoon freshly ground black pepper
2 tablespoons canola, grapeseed, or other neutral-flavored oil
8 cups or one 10-ounce bag finely shredded cabbage or slaw mix
1 cup coarsely chopped fresh cilantro
1 ¼ to 1 ½ pounds chicken tenders
2 teaspoons smoked paprika
1 ½ teaspoons chili powder
1 teaspoon granulated garlic powder
1 teaspoon granulated onion powder
Twelve 6- or 8-inch corn or flour tortillas
Pairs Well With
2017 Miljenko's Selection Rosé
Zest 2 of the limes. Squeeze the zested limes to yield 2 tablespoons of juice. In a small bowl, combine the zest, juice, sour cream, and ¼ teaspoon of the salt. Cut the remaining 2 limes into 6 wedges each. Set the sour cream mixture and lime wedges aside. In a large bowl, combine the vinegar, pepper, and ½ teaspoon of the remaining salt, whisking to dissolve the salt. Whisk in the oil. Add the cabbage and cilantro, tossing to combine. Set aside.
Prepare a grill to high heat and lightly oil the grate. Sprinkle the chicken with the paprika, chili powder, garlic powder, onion powder, and remaining 1 ½ teaspoons of salt. Wrap the tortillas in foil. Grill the chicken until cooked through, 2 to 3 minutes per side.
Place the tortillas on a cooler part of the grill and cook until warm, 5 to 8 minutes, turning halfway through. Divide the chicken among the tortillas and top with the cilantro slaw and lime sour cream.
Serve warm, with the lime wedges on the side.