Paprika Chicken Tacos with Fresh Salsa
plus Creamy Slaw, Sour Cream & Tortilla Chips
This simple, delicious three-step meal stars juicy spiced dark meat chicken. Pile it into warm flour tortillas along with creamy, tangy cabbage slaw and fresh red salsa, then finish with a tangy dollop of sour cream plus crunchy blue corn chips on the side!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 tablespoon
Savory Paprika Blend
5 teaspoon
Red Wine Vinegar
4 ounce
Coleslaw Mix
3 ounce
Blue Corn Tortilla Chips
(Contains: Sesame)
2 tablespoon
Mayonnaise
(Contains: Eggs)
10 ounce
Diced Skinless Dark Meat Chicken
6 unit
Flour Tortillas
(Contains: Soy, Wheat)
1.5 tablespoon
Sour Cream
(Contains: Milk)
4 unit
Fresh Red Salsa
Not included in your delivery
Salt
Pepper
Cooking Oil
Sugar
Nutrition Values
Utensils
Instructions
• In a medium bowl, combine coleslaw mix, vinegar, mayonnaise, ½ tsp sugar, and ½ tsp salt (1 tsp each of sugar and salt for 4). Mix thoroughly and set aside until ready to serve.
• Snip a corner of the packet and drain any excess liquid from chicken*. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer; season with savory paprika blend, a pinch of salt, and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes.
• Meanwhile, wrap tortillas in a damp paper towel and microwave on high until warmed and pliable, 30-60 seconds.
• When chicken is done, fill tortillas evenly with coleslaw (draining first), chicken, as much salsa as you'd like, and sour cream. Divide tacos between plates and serve with chips and any remaining salsa on the side.
Poultry is fully cooked when internal temperature reaches 165°.
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