with Dark Meat Chicken, Creamy Lime Slaw & Cilantro
Chipotle-spiked red salsa flavors tender chicken for these Mexican-inspired tinga-style tacos. Warm flour tortillas are filled with zesty coleslaw and the saucy, spicy chicken, plus a shower of fresh cilantro for a flavor-packed meal that’s on your table in record time.
Allergens
Utensils
Tags
Chipotle Powder
0.25 teaspoon
Diced Skinless Dark Meat Chicken
10 ounce
Fresh Red Salsa
4 ounce
Mayonnaise
2 tablespoon
Lime
1 unit
Flour Tortillas
6 unit
Coleslaw Mix
4 ounce
Cilantro
0.25 ounce
Sugar
0.25 teaspoon (tsp)
Cooking Oil
1 teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Wash and dry produce.
Zest and quarter lime. Roughly chop cilantro.
In a medium bowl, toss coleslaw mix with mayonnaise, ¼ tsp sugar (½ tsp for 4 servings), a squeeze of lime juice, a pinch of salt and pepper, and as much lime zest as you like.
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 and season with salt. Cook, stirring occasionally, until chicken is lightly browned, 1-2 minutes.
Reduce heat to medium. Stir in salsa and ¼ tsp chipotle powder (½ tsp for 4 servings). (TIP: Add more chipotle powder if you like things spicy!) Cook, stirring occasionally, until chicken is cooked through and salsa has thickened slightly, 3-5 minutes more.
Wrap tortillas in damp paper towels and microwave until warm and pliable, 30-60 seconds.
Divide tortillas between plates. Fill with chicken, slaw (draining first), and cilantro. Serve with remaining lime wedges on the side.
640
kcal
Calories
29
g
Fat
8
g
Saturated Fat
50
g
Carbohydrate
10
g
Sugar
2
g
Dietary Fiber
32
g
Protein
155
mg
Cholesterol
1220
mg
Sodium
with Dark Meat Chicken, Grain Blend & Chili Flakes
