Air Fried Crispy Chicken Po'Boy with Spicy Remoulade Slaw
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PREP TIME: 10min COOK TIME: 20min
|Serving Per Recipe: 6|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 11g||17%|
|Saturated Fat 4g||20%|
|Total Carbs 16g||5%|
|Dietary Fiber 0g||0%|
|Vitamin A 10%|
|Vitamin C 15%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1 tbsp. taco or fajita seasoning, divided
6 tbsp. shredded cheddar cheese
1/4 cup sour cream
1 lime, zested and juiced
1/2 cup chopped tomato
1/4 cup chopped scallions or red onion
1/4 cup pickled jalapeños
2 tbsp. chopped cilantro
Preheat your oven to 425°F. Spray a foil lined baking sheet with cooking spray. Place frozen strips in single layer on the baking sheet. Sprinkle the strips with half of the taco seasoning. Bake on the middle oven rack for 12 minutes. Remove the strips from the oven and turn over. Sprinkle with the remaining taco seasoning and the cheddar cheese. Return the strips to the oven and continue baking another 4 to 5 minutes, until cheese is melted and chicken is heated through. Internal temperature should reach 150°F to 160°F.
In a small bowl, stir together the sour cream, lime zest and juice. Set aside.
Remove the chicken strips from the oven. Top with chopped tomato, scallions and pickled jalapeños.
To serve your Tex-Mex Seasoned Crispy Chicken Strip Nachos, drizzle with the lime sour cream. Finish with a sprinkle of chopped cilantro.
Crispy Tex-Mex Chicken NachosAdd Your Comment