Southwest Honey Garlic Chicken Tacos
with Cilantro-Lime Slaw, Fresh Tomato Salsa & Tortilla Chips
- Sesame
- Eggs
- Wheat
- Soy
- Milk
Southwest-spiced chicken is tossed with sticky honey garlic sauce in these flavor-packed tacos. Crisp cilantro-lime slaw and fresh tomato salsa add brightness while melty cheese brings it all together in warm tortillas. Pro tip: Crush tortilla chips right into your tacos for an epic texture upgrade!
Ingredients
10 ounce
Chopped Chicken Breast
1.5 ounce
Blue Corn Tortilla Chips
(Contains: Sesame)
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Tomato
1 unit
Lime
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
4 tablespoon
Honey Garlic Sauce
(Contains: Soy)
2 unit
Scallions
4 ounce
Coleslaw Mix
1 tablespoon
Southwest Spice Blend
¼ ounce
Cilantro
½ cup
Mexican Cheese Blend
(Contains: Milk)
Not included in your delivery
teaspoon (tsp)
Salt
½ teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Wash and dry produce.
-
Roughly chop cilantro. Quarter lime. Dice tomato into ½-inch pieces. Thinly slice scallions. Measure 2 TBSP water (4 TBSP for 4 servings) for use in Step 2.
-
In a small bowl, combine coleslaw mix, cilantro, mayonnaise, ½ tsp sugar (1 tsp for 4), and juice from half the lime. Season with salt and pepper. Set aside, stirring occasionally, until ready to serve.
-
In a separate small bowl, combine tomato, scallions, and juice from one lime wedge (two wedges for 4). Season with salt. Set aside until ready to serve.
-
Open package of chicken* and drain off any excess liquid.
-
Heat a drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer; season with salt and pepper. Cook, stirring occasionally, until browned, 2 minutes.
-
Stir in Southwest Spice Blend until evenly coated. Add honey garlic sauce and reserved water. Cook, stirring frequently, until sauce has thickened and chicken is cooked through, 2-4 minutes more. TIP: If mixture seems dry, add more water a splash at a time until desired consistency is reached.
-
Turn off heat; stir in juice from one lime wedge (two wedges for 4 servings).
-
Wrap tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds. TIP: Alternatively, warm tortillas in a second large dry pan over medium heat until browned and toasty!
-
Divide tortillas between plates and fill with chicken, Mexican cheese blend, slaw, and tomato salsa. Serve with tortilla chips on the side. TIP: If you like crunch, try crumbling some tortilla chips into your tacos!
