Why We Like It
Do you ever crave a flavor-loaded, food truck quality delicious taco? Well, this is it! Plus, it's another excellent reason to take advantage of the "can't get enough of" Crunchy Coleslaw!
Marinate the Chicken:
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Add to a large Ziploc bag or a large bowl. Close the bag or cover the bowl and place in the refrigerator for one hour or longer (up to overnight). |
Make the Coleslaw:
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Add to a large bowl and stir to combine. Set aside in the refrigerator until ready to serve. |
Make the Relish Topping:
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Add to a small bowl, stir to combine, and then let sit for at least 10 minutes before serving. |
Preheat the Grill
Make the Spicy Sauce (for topping):
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Add to a small bowl or mason jar and stir or shake to combine. Set aside until serving. |
Grill the Chicken and Tortillas:
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Remove the chicken from the marinade (and discard marinade) and place directly on the grill grates. Grill for 10-15 minutes until browned and cooked through (if you have a meat thermometer, the internal chicken temperature should be at least 160 degrees). In the last 3 minutes of grilling time for the chicken, place the tortillas on the grill until warm and lightly toasted. When the chicken is done, let it rest for about 5 minutes before slicing. |
Assemble the Tacos:
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Serve the tacos filled with sliced cooked chicken, coleslaw, a spoonful of relish and a drizzle of the spicy sauce. |
Serve and Enjoy!
Quick Tips
If you use tamari, or gluten free soy sauce, then this recipe is gluten free!
Nutrition Information for one serving
- Calories: 520
- Fat: 18 g
- Saturated Fat: 2.7 g
- Cholesterol: 124 mg
- Total Carbohydrate: 44 g
- Fiber: 7.5 g
- Total Sugars: 17 g
- Added Sugars: 10 g
- Protein: 46 g
- Sodium: 750 mg
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