with Creamy Lime Slaw & Cashews
To make these loaded tacos, you’ll glaze tender seared chicken in an umami-rich blend of hoisin and Sriracha. Nestle that sweet, hot, and savory chicken into warm flour tortillas and top with a cool and creamy red cabbage slaw seasoned with cilantro and lime, plus a sprinkle of crunchy cashews, for a quick, one-pan meal in a speedy 20 minutes.
Allergens
Utensils
Tags
Chopped Chicken Breast
20 ounce
Red Cabbage and Carrot Mix
4 ounce
Mayonnaise
2 tablespoon
Lime
1 unit
Flour Tortillas
6 unit
Cashews
0.5 ounce
Sriracha
1 teaspoon
Hoisin Sauce
2 tablespoon
Cilantro
0.25 ounce
Sugar
0.5 teaspoon (tsp)
Cooking Oil
1 teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Wash and dry produce.
Roughly chop half the cilantro; pick whole leaves from remaining cilantro (discard remaining stems). Quarter lime. Roughly chop cashews.
In a medium bowl, combine cabbage and carrot mix, chopped cilantro, mayonnaise, juice from one lime wedge, ½ tsp sugar, and a pinch of salt and pepper (juice from two lime wedges and 1 tsp sugar for 4 servings).
Refrigerate 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; season with salt and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes.
Remove from heat. Stir in hoisin sauce and Sriracha (if sauce seems too thick, stir in a splash of water).
While chicken cooks, wrap tortillas in damp paper towels and microwave until warm and pliable, 30-60 seconds.
Divide tortillas between plates and fill with chicken and creamy slaw. Top with cashews and as many cilantro leaves as you like. Serve with remaining lime wedges on the side.
860
kcal
Calories
34
g
Fat
9
g
Saturated Fat
61
g
Carbohydrate
20
g
Sugar
2
g
Dietary Fiber
71
g
Protein
230
mg
Cholesterol
1190
mg
Sodium
plus Red Onion, Jalapeño & Sour Cream