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:
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:
Add to a large bowl and stir to combine. Set aside in the refrigerator until ready to serve.
Make the Relish Topping:
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):
Add to a small bowl or mason jar and stir or shake to combine. Set aside until serving.
Grill the Chicken and Tortillas:
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:
Serve the tacos filled with sliced cooked chicken, coleslaw, a spoonful of relish and a drizzle of the spicy sauce.
Serve and Enjoy!
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
- Total Carbohydrate: 44 g
- Cholesterol: 124 mg
- Fiber: 7.5 g
- Sugars: 17 g
- Protein: 46 g
- Sodium: 750 mg
Recipes to Try
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- Eggplant and Tomato with Almond Crumble
- Summer Bounty Buddha Bowl
- Fennel Salad with Orange Mint Vinaigrette
- Watermelon with Yogurt and Toasted Rosemary
- Asian Kohlrabi Salad
- Louisiana-Inspired Cauliflower Sandwich
- Almond Joy Inspired Baked Oatmeal
- Portobello Burger
- Chickpea Curry Stew