Northwest Arkansas Democrat-Gazette
Packaged slaw makes tacos special
There’s no shame in reaching for a convenience product or two to make dinner. Especially when buying all of the individual items needed for a recipe would result in way more produce than two people will want to eat.
In this case a salad kit and frozen chicken strips.
For these tacos, I chopped fresh-from the oven chicken strips into bite-size pieces, sprinkled them with a blend of ancho chile powder, cumin, smoked paprika, coriander and a touch of salt and then gave them a squeeze of fresh lime juice.
To top the tacos, I opted for Dole’s Slawsome Hawaiian kit, which combines red and green cabbage and carrots with “tropical seasonings” and a sweet and tangy pineapple dressing. Disclosure: We received the kit as a free sample in promotion of Dole’s new salad kits and single-serve salad bowls. If you can’t find these at your local supermarket, use any slaw mix you like and add a splash of pineapple juice to the dressing.
Battered fried fish would work well in place of the chicken.
Fried Chicken Tacos With Pineapple Slaw
4 frozen breaded chicken breast strips or tenders 1 teaspoon ground cumin 1 teaspoon ancho chile powder ½ teaspoon ground coriander ½ teaspoon smoked paprika ½ teaspoon dried oregano Pinch salt or to taste 1 (10.8-ounce) package Dole Slawsome Hawaiian Salad Kit ½ fresh lime 6 corn tortillas, warmed Hot sauce or other desired toppings such as sliced avocado, quick-pickled red onion, cilantro Heat oven to 400 degrees. Arrange chicken strips on a baking sheet and cook 18 to 20 minutes or for the time indicated on the package. Meanwhile, in a small bowl, stir together the cumin, chile powder, coriander, smoked paprika, oregano and salt. In a separate bowl, combine the contents of the salad kit. Chop or tear the chicken strips into bite-size pieces, sprinkle with spice mixture and give it a good squeeze of lime juice. Serve chicken and slaw in warm tortillas with any additional desired toppings. Makes 6 small tacos.