Recipes

Prep/Cook Time: 30 Minutes
Servings: 10
Average Rating:

YOU MAY ALSO LIKE

Chicken Salad Verde Anna Teresa	Stuffed Cheeseburgers	Thai-Inspired Stuffed Chicken Breast and Slaw	Chicken Paella with Sun-Dried Tomatoes	Ranch Chicken

	Taco:
10	PERDUE® SIMPLY SMART® Lightly Breaded Chicken Strips (10 oz.), Fresh PERDUE® SIMPLY SMART® Lightly Breaded Chicken Strips (10 oz.), Fresh (141)
	Alternate Perdue Products:
	PERDUE® SIMPLY SMART® Lightly Breaded Chicken Strips (24 oz.), Frozen PERDUE® SIMPLY SMART® Lightly Breaded Chicken Strips (24 oz.), Frozen (80359)
10	(6 inch) whole wheat tortillas
1	avocado, peeled, seeded and diced
	Pica de Gallo:
1	cup tomato, diced
1/2	cup red onion, diced
1/2	cup jalapeno, minced
1	clove garlic, minced
2	tablespoons lime juice
	Salt and pepper to taste
	Slaw:
1	cup red cabbage, shredded
1/4	cup low-fat sour cream
1	teaspoon hot sauce
1	tablespoon granulated sugar
1	tablespoon lime juice
	Salt and pepper to taste

1. Mix pica de gallo ingredients together in a bowl and refrigerate.
2. Bake chicken strips according to package instructions.
3. While the strips are cooking, mix together the sour cream, hot sauce, sugar, lime juice, salt and pepper in a bowl for the slaw. Once combined toss with shredded cabbage.
4. Once chicken is fully cooked, begin assembly of tacos. Place a piece of chicken in the center of a flour tortilla, followed by a couple of slices of avocado, 2 tablespoons of pica de gallo and topped with some zesty slaw.
5. Roll up and enjoy.