Paprika Chicken Tacos with Fresh Salsa

🥘 Ingredients

• black pepper
• blue corn tortilla chips
  6 oz
• chicken
  20 oz
• coleslaw mix
  8 oz
• cooking oil
  1 tsp
• flour tortillas
  12 unit
• fresh red salsa
  8 oz
• mayonnaise
  4 tbsp
• red wine vinegar
  3.333 tbsp
• salt
  4 tsp
• savory paprika blend
  2 tbsp
• sour cream
  3 tbsp
• sugar
  1 tsp

🍳 Cookware

• medium
• large pan

1. 

   1

   In a medium bowl, combine coleslaw mix , red wine vinegar , mayonnaise , sugar (half the sugar), and salt (half the salt). Mix thoroughly and set aside until ready to serve.

   coleslaw mix: 8 oz, red wine vinegar: 3.333 tbsp, mayonnaise: 4 tbsp, sugar: 1 tsp, salt: 4 tsp
2. 

   2

   Snip a corner of the packet and drain any excess liquid from chicken . Heat a drizzle of cooking oil in a large pan over medium-high heat. Add chicken in a single layer; season with savory paprika blend , a pinch of salt, and black pepper . Cook, stirring occasionally, until browned and cooked through, ⏱️ 5 minutes .

   chicken: 20 oz, cooking oil: 1 tsp, savory paprika blend: 2 tbsp, black pepper
3. 

   3

   Meanwhile, wrap flour tortillas in a damp paper towel and microwave on high until warmed and pliable, ⏱️ 30 seconds .

   flour tortillas: 12 unit
4. 4

   When chicken is done, fill tortillas evenly with coleslaw (draining first), chicken, as much fresh red salsa as you'd like, and sour cream . Divide tacos between plates and serve with blue corn tortilla chips and any remaining salsa on the side.

   fresh red salsa: 8 oz, sour cream: 3 tbsp, blue corn tortilla chips: 6 oz