Stir together yogurt, vinegar, honey and hot sauce in a small bowl. Add broccoli slaw; stir to coat. Let stand for 10 minutes.
Amp up your taco Tuesday with these crispy, crunchy tortillas filled with ground chicken and broccoli slaw.
Servings and Ingredients
|⅓ c. Hy-Vee plain nonfat Greek yogurt|
|1 tbsp. Hy-Vee apple cider flavored vinegar|
|1 tbsp. Hy-Vee honey|
|½ tsp. hot sauce|
|1 ½ c. Basket & Bushel broccoli slaw|
|Hy-Vee vegetable oil, for frying|
|8 Hy-Vee flour street taco tortillas|
|1 lbs. lean ground chicken|
|1 (1.25-oz.) pkg. Hy-Vee 25% less sodium taco seasoning mix|
|⅔ c. water|
|3 tbsp. sliced green onion, for garnish|
|Lime wedges, for serving|
Things To Grab
- Small bowl
- 10-in. cast-iron skillet
- Paper towels
- Medium nonstick skillet
Heat 1/4-in. vegetable oil in a 10-in cast-iron skillet over medium heat. Fry tortillas, one at a time, in hot oil for 30 to 40 seconds or until puffed and golden brown, turning halfway through. Drain on paper towels.
Cook chicken in a medium nonstick skillet over medium-high heat for 4 to 5 minutes or until browned (165 degrees), stirring occasionally to break chicken into crumbles. Stir in taco seasoning mix and water. Reduce heat to medium-low; simmer for 5 to 7 minutes or until liquid evaporates.
To assemble, fill taco shells with meat mixture. Top with broccoli slaw mixture; garnish with green onions, if desired. Serve with lime wedges, if desired.
Hyvee Culinary Expert TipNutrition facts cannot be accurately calculated for fried foods.