#ad Crunchy Gluten-Free Chicken Tacos with Cabbage-Mango Slaw

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It has been nice not having to cook the last few days seeing my mother has been in town. After a few days of being away with my husband in our own city, it was hard to get into my regular schedule. My husband and I visited many beautiful places in Philadelphia and even had a tough time deciding where we should eat our meals. Most of the meals we ate were very well though through and either gourmet or super gourmet. One of the most interesting details I saw on every menu were the gluten-free and vegan options on the menu available for those with those specific eating lifestyles. Even though I am not vegan or gluten-free I found myself ordering from those menu items just to test the gluten-free recipes.

When I look in my recipe box, I realize that most of the time I cook gluten-free because I really enjoy cooking with corn tortillas. Even though I am not a great menu planner, my husband gives me suggestions to plan for the week. There is always something on the menu with a Mexican flair whether they are tacos, tostadas, or enchiladas. While these all sound a bit tiring and labor intensive, I have found ways to make these meals quick, especially for this busy mom of two.

Something we occasionally like doing as a family is going to our local Sam's store for some of our staples. We try not to go to Sam's too hungry because there are always great demos with tasty samples to try for new featured products. On March 14th I was able to go on my own to Sam's, during my lunch hour, to do a little bit of shopping.

While I was shopping I walked by the frozen section to check the protein options. I saw the frozen fish demo and then turned my attention to the delicious smelling chicken. There was nothing on the station yet but the gentleman who was preparing the chicken told me how he thawed the already cooked chicken in a convection oven. Tyson Gluten Free Grilled and Ready Chicken Breast Fillets were being featured rubbed with some seasoned salt. I could not wait to take a bag home with me to make my own dish.

As I was planning one of our family meals, I was happy to know that I was not going to handle any raw meat because one of the facts I recently realized is that I do not like handling raw meat. It makes me cringe at times.

I quickly placed these chicken fillets in the oven and thawed for around 18 minutes. I took them out and shred them and added a little lime and pepper and set them aside while I prepared the crunchy taco shells. They were so easy to prepare with no frying involved.

Our family is used to having a cabbage slaw with fish tacos but I knew I had to try a new slaw for the chicken tacos. My biggest pet peeve is having soggy tacos because the slaw is to watery and softens the tortillas. These tacos stayed put and were very crunchy.

The perfect topping for these tacos was a subtle spicy avocado cream with some cotija cheese sprinkled on top. I'll let you know a little secret though. We ate these for breakfast because it was hard to wait for dinner. Yes. They were that tasty and I look forward adding this to our menu every other week especially since I have the convenience of already cooked chicken at the tip of my fingers.

Head over to your local Sam's store to see your own food demos on April 4th, 5th and even on May 4th. Check out Tyson chicken at #CookItGF and #CollectiveBias for more great posts, recipes and more.

#Ad Crunchy Gluten-Free Chicken Tacos with Cabbage-Mango Slaw

by Noelle Kelly Prep Time: 20 minutes Cook Time: 20 minutes
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Ingredients (12 tacos) Shredded Chicken

• 4 Tyson Gluten Free Grilled & Ready Chicken Breast Fillets
• lime juice

Corn Tortilla Tacos

• 12 yellow corn tortillas (gluten-free)

Cabbage-Mango Slaw

• 3 cups finely shredded cabbage
• 1/2 cup finely chopped white onion
• 1 cup fresh mango, chopped
• 1/4 cup cilantro, chopped
• 3 Tablespoon olive oil
• 1/2 orange, juiced
• 1/2 lime, juiced
• 1/4 teaspoon garlic powder
• 1 Tablespoon honey
• salt and pepper to season

Avocado Cream

• 1 large avocado, pitted
• 2 Tablespoons sour cream
• 2 Tablespoons water
• 2 Tablespoons sriracha sauce
• 1/2 lime, juice (2 Tablepoons juice)
• salt to taste

1/2 cup Cotija Cheese
Instructions
Shredded Chicken
Thaw and heat chicken according to package details. Remove from oven and cool then shred the chicken by slicing with a knife. Set aside and sprinkle with some lime juice.
Corn tortilla Tacos
Preheat oven at 425 F and place each tortilla directly on the oven rack between two bars. The tortillas will naturally start drooping over the oven bars. Bake for 6-7 minutes. They will look a little golden brown. Remove with tongs and place on a separate cookie sheet.
Cabbage-Mango Slaw
Shred the cabbage and place in a medium bowl. Add the olive oil and massage the cabbage with the oil. Add the rest of the ingredients and mix well.
Avocado Cream
Blend all the ingredients with an immersion blender or regular blender.
Assembly
Add 2-3 Tablespoons shredded chicken (warm or cold) into taco shell and place 2-3 Tablespoons of slaw. Drizzle some avocado cream and sprinkle with some cotija cheese.
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