• Wash and dry produce. • Remove and discard ends of cilantro stems if necessary; roughly chop cilantro (stems and all!). Quarter lime.

• 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, half the cumin (all for 4 servings), salt, and pepper. Cook, stirring occasionally, until just beginning to brown, 3-4 minutes. (You'll finish cooking the chicken in Step 4.)

• While chicken cooks, in a medium bowl, combine cabbage, cilantro, mayonnaise, juice from half the lime, ¼ tsp sugar (½ tsp for 4 servings), salt, pepper, and as much Sriracha as you like. Mix until well combined; set aside until ready to serve.

• Once chicken is just beginning to brown, add half the tomato paste and ¼ cup water to pan (all the tomato paste and ½ cup water for 4 servings). Cook, stirring occasionally, until chicken is saucy and cooked through, 1-2 minutes more. • Turn off heat; stir in 1 TBSP butter (2 TBSP for 4) and a squeeze of lime juice.

• Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.

• Divide tortillas between plates; fill with cumin chicken, Sriracha slaw, and crispy fried onions. Serve with any remaining lime wedges on the side. ***Poultry is fully cooked when internal temperature reaches 165°.***