Sheet Pan Chicken Street Tacos
Prep time
Cook time
Total time
These red, white and blue chicken street tacos are the perfect addition to your summer gatherings! Savory, sweet and spicy... the best combo!
Serves: 16 Tacos
Ingredients
BLUEBERRY COLESLAW:
- 10 oz. package Angel Hair Coleslaw
- ½ Yellow Onion, thinly sliced
- ½ cup Matchstick Carrots
- 2 cups Blueberries, cut in half
- 1 cup Mayonnaise
- 3 tbsp. Red Wine Vinegar
- 1 tbsp. Honey
- 2 tbsp. Fresh Cilantro
- ½ tbsp. Celery Seeds
- Salt, to taste
FOR THE TACOS:
- 16 Street Size Flour Tortillas
- 24 oz. Fried Chicken Bites, cooked and chopped
- 16oz Monterey Jack cheese, shredded
RECOMMENDED GARNISHES:
- 3 Red Jalapeños, sliced
- Fresh Cilantro, to taste
- Tortilla Chips
- Salsa
Instructions
- Bake chicken according to packaged directions. Allow to cook slightly and cut into smaller chunks.
- Turn oven to 400F. While the oven preheats, shred the cheese and set aside.
- Whisk together the mayonnaise, red wine vinegar, honey, celery seeds and salt. Pour mixture over a large bowl filled with the cabbage, sliced onion, matchstick carrots and cilantro. Using tongs, mix all ingredients together until everything is coated in the coleslaw sauce. Fold in blueberries and set in the fridge until you're ready to assemble the tacos.
- Divide flour tortillas among two baking trays lined with parchment paper. Add a handful of cheese on top of each tortilla and place some of the fried chicken pieces on one side of each tortilla on top of the cheese.
- Bake for 5 minutes. Remove the tacos from the oven and fold each in half, pressing down lightly with a spatula to ensure the tacos stay folded.
- Return the tacos to the oven and bake for an additional 5 minutes, or until browned and crispy.
- Allow the tacos to cool slightly, then serve with blueberry coleslaw and red pepper slices on top. Enjoy immediately with your favorite chips and salsa!
Recipe by Slice of Jess at https://sliceofjess.com/sheet-pan-chicken-street-tacos/