In the fresh meat case
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Prep Time: 0 min
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Cook Time: 30 min
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Serves 10
- 180
Calories
- 5G
Protein
- 450MG
Sodium
- 2G
Sat.fat
- 4G
Sugar
In the fresh meat case
Ingredients
Taco:
10 (6 inch) whole wheat tortillas
1 avocado, peeled, seeded and diced
Pico de Gallo:
1 cup tomato, diced
1/2 cup red onion, diced
1/2 cup jalapeño, minced
1 clove garlic, minced
2 tbsp. lime juice
salt and pepper to taste
Slaw:
1 cup red cabbage, shredded
1/4 cup low-fat sour cream
1 tsp. hot sauce
1 tbsp. granulated sugar
1 tbsp. lime juice
salt and pepper to taste
Mix pico de gallo ingredients together in a bowl and refrigerate.
Bake chicken strips according to package instructions.
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.
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 pico de gallo and topped with some zesty slaw.
Roll up and enjoy.
California Chicken Tacos
10 
