These red, white and blue chicken street tacos are the perfect addition to your summer gatherings! Savory, sweet and spicy… the best combo!
4th of July is just around the corner, so we’re getting festive in the most delicious way! Other fusion tacos you’ll want to try include my Philly Cheesesteak Tacos, these Queso Stuffed Beef Barbacoa Tacos, and and oldie-but-goodie… my Kimchi Cheeseburger Tacos! All of them are amazing, I promise!
WATCH ME MAKE IT ON THE GRAM!
INGREDIENTS FOR CHICKEN STREET TACOS:
This whole idea came to me from a restaurant down the street called Tenders. It’s the original PDQ location and they serve a super yummy blueberry coleslaw. The rest of the menu consists of… you guessed it… chicken tenders. So why not combine the two into one of my favorite foods? TACOS!
FOR THE BLUEBERRY COLESLAW:
- Mayonnaise
- Red Wine Vinegar
- Honey
- Celery Seeds
- Salt
- Shredded Angel Hair Coleslaw
- Yellow Onion
- Carrot
- Blueberries
- Fresh Cilantro
FOR THE TACOS:
- Street Taco Sized Flour Tortillas
- Fried Chicken
- Monterey Jack Cheese
- Red Jalapeños
I like to use the Sweet Hawaiian street taco flour tortillas made by Mission Foods. The semi-sweetness they add is simply to die for. When it comes to cheese, any melty variety will taste great in this recipe. Sometimes I’ll swap-in Pepper Jack or Colby Jack. Honestly, use whatever you enjoy most.
HOW TO MAKE THIS SHEET PAN MAGIC:
I used Springer Mountain Farms Breaded Chicken Breast Chunks to save on time. However, if you’d like to fry your own chicken or buy pre-fried chicken at your local grocery store… that works too! I also have these Air Fryer Fried Chicken Bites on my blog that would be super yummy as well!
COOKING DIRECTIONS:
- 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!
These are wonderful for feeding a crowd, and for easy clean-up I like to serve them straight from one of the baking sheets I baked them on! I create two rows and pile the fixing on top. You can certainly stuff them on the inside of the tacos for a more traditional serving, but I personally enjoy the presentation this way. I fill in the gaps with chips, salsa, extra herbs and BOOM. You’ve got a good-lookin’ meal!
OTHER RECIPES YOU MIGHT ENJOY:
San Diego’s Famous Carne Asada California Burrito
Southwestern Stuffed Pasta Shells
Meatball Stuffed Torta Sandwiches
Hatch Chili Mexican Street Corn Dip
Avocado Flautas (AKA Taquitos)
BROWSE ALL RECIPES BY CLICKING HERE!
- 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
- 16 Street Size Flour Tortillas
- 24 oz. Fried Chicken Bites, cooked and chopped
- 16oz Monterey Jack cheese, shredded
- 3 Red Jalapeños, sliced
- Fresh Cilantro, to taste
- Tortilla Chips
- Salsa
- 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!
NOTES ON THIS RECIPE:
- If you’d like to shred your own cabbage, go for it. I purchase mine pre-shredded because I like to take shortcuts whenever possible. 😉
- I’m a little obsessed with celery seeds. They’re not a mandatory ingredient for the coleslaw dressing but honestly… they’re super delicious and add great flavor.
- To make things pretty, I save some blueberries to sprinkle on at the end. Those I leave whole, and it gives the meal a nice pop of color, texture and freshness!
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