Southwest Honey Garlic Chicken Tacos

🥘 Ingredients

• Mexican cheese blend
  1 c
• Southwest Spice Blend
  2 tbsp
• black pepper
• blue corn tortilla chips
  3 oz
• chopped chicken breast
  20 oz
• cilantro
  ½ oz
• coleslaw mix
  8 oz
• cooking oil
  1 tsp
• flour tortillas
  12 unit
• honey garlic sauce
  1/2 c
• lime
  2
• mayonnaise
  4 tbsp
• salt
• scallions
  4
• tomato
  2

🍳 Cookware

• small bowl
• large pan
• paper towel
• large pan

1. 

   1

   - Wash and dry produce. cilantro Roughly chop. lime Quarter. tomato Dice into ½-inch pieces. scallions Thinly slice. Measure 2 TBSP water (4 TBSP for 4 servings) for use in Step 2. In a small bowl , combine coleslaw mix , cilantro, mayonnaise , ½ tsp sugar (1 tsp for 4), and juice from half the lime. Season with salt and black pepper . Set aside, stirring occasionally, until ready to serve. In a separate small bowl, combine tomato, scallions, and juice from one lime wedge (two wedges for 4). Season with salt. Set aside until ready to serve.

   cilantro: ½ oz, lime: 2, tomato: 2, scallions: 4, coleslaw mix: 8 oz, mayonnaise: 4 tbsp, salt, black pepper
2. 

   2

   - Open package of chopped chicken breast and drain off any excess liquid. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add chicken in a single layer; season with salt and pepper. Cook, stirring occasionally, until browned, ⏱️ 2 minutes . Stir in Southwest Spice Blend until evenly coated. Add honey garlic sauce and reserved water. Cook, stirring frequently, until sauce has thickened and chicken is cooked through, ⏱️ 2-4 minutes more. TIP: If mixture seems dry, add more water a splash at a time until desired consistency is reached. Turn off heat; stir in juice from one lime wedge (two wedges for 4 servings).

   chopped chicken breast: 20 oz, cooking oil: 1 tsp, Southwest Spice Blend: 2 tbsp, honey garlic sauce: 1/2 c
3. 

   3

   - Wrap flour tortillas in damp paper towel and microwave until warm and pliable, about ⏱️ 30 seconds . TIP: Alternatively, warm tortillas in a second large pan over medium heat until browned and toasty!

   flour tortillas: 12 unit
4. 

   4

   - Divide tortillas between plates and fill with chicken, Mexican cheese blend , slaw, and tomato salsa. Serve with blue corn tortilla chips on the side. TIP: If you like crunch, try crumbling some tortilla chips into your tacos!

   Mexican cheese blend: 1 c, blue corn tortilla chips: 3 oz