Asian Chicken Tacos with A Mango Slaw

• Vegetarian
• Gluten free

• Produce

  • 1 Avocado
  • 1 cup Carrots
  • 1 cup Cilantro
  • 2 cups Green cabbage
  • 2 Limes, large
  • 1 Limes and cilantro
  • 1 Mango, Large
  • 1/2 Red onion, large

• Condiments

  • 1/2 Scant cup Mayo
  • 3 tsp Sriracha

• Baking & Spices

  • 1 tsp White sugar

• Bread & Baked Goods

  • 10 Flour or corn tortillas, mini

Found on chelseasmessyapron.com

Description

Directions

• Zest part of 1 lime to get about 1/2 teaspoon lime zest and then juice 2 limes to get about 3-4 tablespoons lime juice.
• Combine the mayo, lime juice, lime zest, Sriracha, and white sugar in a bowl. Add some salt + pepper to taste. Stir well and then taste (add additional lime or Sriracha to personal preference).
• Chop a mango and add to a bowl. Chop some green cabbage and then pack 2 cups full of the cabbage. Add to bowl.
• Coarsely chop the cilantro and loosely measure to get 1 cup. Add to bowl.
• Very thinly slice 1/2 a red onion and add.
• Add in the shredded carrots. Mix to combine.
• Toss the cooked protein of choice (see notes) with 2-3 tablespoons of the prepared sauce or until coated.
• To prepare the tacos: top each tortilla with protein of choice, a generous heap of the slaw, and a generous amount of the sauce. Add additional cilantro and a squeeze of lime juice to each taco. Add avocado if desired.