Paprika Chicken Tacos with Fresh Salsa

🥘 Ingredients

• black pepper
  ¼ tsp
• blue corn tortilla chips
  2 oz
• coleslaw mix
  3 c
• cooking oil
  1 tbsp
• diced skinless dark meat chicken
  12 oz
• flour tortillas
  4 pieces
• fresh red salsa
  1 c
• mayonnaise
  2 tbsp
• red wine vinegar
  1 tbsp
• salt
  1 tsp
• savory paprika blend
  1 tbsp
• sour cream
  2 tbsp
• sugar
  1 tsp

🍳 Cookware

• medium bowl
• large pan

1. 

   1

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

   coleslaw mix: 3 c, red wine vinegar: 1 tbsp, mayonnaise: 2 tbsp, sugar: 1 tsp, salt: 1 tsp
2. 

   2

   Snip a corner of the packet and drain any excess liquid from diced skinless dark meat 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 ⏱️ 4 minutes .

   diced skinless dark meat chicken: 12 oz, cooking oil: 1 tbsp, savory paprika blend: 1 tbsp, black pepper: ¼ tsp
3. 

   3

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

   flour tortillas: 4 pieces
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: 1 c, sour cream: 2 tbsp, blue corn tortilla chips: 2 oz