Description
Crispy chicken tacos layered with creamy broccoli slaw, honey mustard sauce, and a drizzle of heat for a bold, satisfying dinner.
Ingredients
Scale
- 12 ounces broccoli slaw mix
- 1 cup mayonnaise
- 2 tablespoons white vinegar
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 16 frozen crispy chicken strips
- 8 small taco-size flour or corn tortillas
- 1 cup honey mustard sauce
- 1/2 cup thinly sliced red onion
- Hot sauce, for drizzling
Instructions
- In a large mixing bowl, combine broccoli slaw mix, mayonnaise, vinegar, sugar, salt, and black pepper. Stir well and refrigerate for at least 30 minutes.
- Bake frozen chicken strips according to package instructions until golden brown and crispy.
- Warm tortillas in a skillet over medium-high heat for 20 to 30 seconds per side or microwave wrapped in a damp paper towel for 15 to 30 seconds.
- Place 2 crispy chicken strips on each tortilla.
- Top with chilled slaw and sliced red onion.
- Drizzle with honey mustard and hot sauce. Serve immediately.
Notes
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 450
- Sugar: 6g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 40mg