Grilled Chicken Tacos with Pickled Jalapeño Slaw

1.In a small bowl, combine olive oil, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Rub this mixture evenly over the chicken breasts.

2.Preheat your grill to medium-high heat (about 400°F/200°C). Grill the chicken for 6-7 minutes per side, or until fully cooked (internal temperature of 165°F/75°C). Remove from grill and let rest for 5 minutes before slicing into strips.

3.While the chicken is resting, prepare the pickled jalapeño slaw. In a large bowl, combine shredded cabbage, shredded carrots, and chopped cilantro. In a separate small bowl, whisk together apple cider vinegar, sugar, salt, and black pepper until the sugar dissolves. Pour the dressing over the vegetable mixture and toss to combine. Add the pickled jalapeños and mix gently.

4.Warm the corn tortillas on the grill for about 30 seconds on each side or until pliable. Alternatively, you can warm them in a skillet over medium heat.

5.To assemble the tacos, place a few strips of grilled chicken on each tortilla. Top with a generous sprinkle of shredded cheese, a drizzle of enchilada sauce, and a scoop of the pickled jalapeño slaw. Serve immediately.