Nashville Hot Chicken Tacos with Creamy Slaw
stovetop cooking
Prep & Cook Time: 10-15 min.
Cook Within: 4 days
Difficulty Level: Easy
Spice Level: Medium
Contains: Milk, Eggs, Wheat
Chef
David Padilla
We're bringing the Nashville hot concept to all kinds of new and exciting areas, including... tacos! Crispy chicken is topped with creamy slaw, pickles, cheese, and crunchy onions. In taco form!
In Your Box (serves 2)
- 3 Tbsp. Cornstarch
- 4 oz. Slaw Mix
- 1 tsp. Frank's RedHot Sauce
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1.26 oz. Mayonnaise
- 12 oz. Diced Boneless Skinless Chicken Breasts
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2 oz. Shredded White Cheddar Cheese
- 1 tsp. Bayou Blend
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1 oz. Crispy Fried Onions
- 4 Dill Pickle Slices
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6 Small Flour Tortillas
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories950
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Carbohydrates66g
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Fat54g
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Protein50g
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Sodium1837mg
Recipe Steps
You Will Need
- Olive Oil
- Pepper
- 3 Mixing Bowls
- 1 Medium Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using jumbo shrimp, pat dry and season with a pinch of salt* and pepper and follow same instructions as chicken in Steps 1 and 2, cooking shrimp until opaque and shrimp reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side.
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If using mahi-mahi, pat dry and season with a pinch of salt* and pepper. Cut into 1" pieces. Follow same instructions as chicken in Steps 1 and 2, cooking until mahi-mahi reaches a minimum internal temperature of 145 degrees, 3-5 minutes per side.
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If using whole chicken breasts, pat dry and cut into 1" pieces. Follow same instructions as diced chicken.
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1 Prepare the Ingredients
Coarsely chop pickles. Pat chicken dry. In a mixing bowl, toss chicken with cornstarch and a pinch of pepper until evenly coated.
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2 Cook the Chicken
Place a medium non-stick pan over medium-high heat and add 2 Tbsp. olive oil. Add chicken to hot pan and stir occasionally until chicken browns and reaches a minimum internal temperature of 165 degrees, 5-7 minutes. Transfer chicken to another mixing bowl. Toss with hot sauce (to taste) and seasoning blend until evenly coated. While chicken cooks, make slaw.
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3 Make the Slaw
In another mixing bowl, combine slaw mix, mayonnaise, 1 tsp. olive oil, and a pinch of pepper.
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4 Warm Tortillas and Finish Dish
Wrap tortillas in a damp paper towel and microwave until warm, 30 seconds. Plate dish as pictured on front of card, filling tortillas with chicken and topping with slaw and cheese. Garnish with crispy onions and pickles. Bon appétit!
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