Thursday, January 17, 2013

smoky-chicken tacos... 25 minutes

the goods:
3/4 pound frozen breaded chicken tenders
2 cups coleslaw mix or shredded cabbage
2 tablespoons mayonnaise
1 tablespoon lime juice, plus wedges for serving
1/2 teaspoon chopped chipotle in adobo
flour tortillas, warmed
1/2 cup fresh cilantro leaves

Cook chicken tenders according to package instructions. Meanwhile, combine coleslaw mix, mayonnaise, lime juice, and chipotle; season with salt and pepper.
Top each tortilla with chicken, slaw, and cilantro. Serve with lime wedges.

1 comment:

mary said...

these things were amazing! I am making them two weeks in a row!