Chicken Street Tacos


Main Dish
Chicken Street Tacos

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    Amp up your taco Tuesday with these crispy, crunchy tortillas filled with ground chicken and broccoli slaw.

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    Servings and Ingredients

    Serves 4
    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


    1. Stir together yogurt, vinegar, honey and hot sauce in a small bowl. Add broccoli slaw; stir to coat. Let stand for 10 minutes.

    2. 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.

    3. 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.

    4. 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 Tip
      Nutrition facts cannot be accurately calculated for fried foods.
      Hy-Vee Test Kitchen