Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
In a small bowl, combine the
Chipotle Chili Powder (8 g)
,
McCormick® Garlic Powder (3 g)
,
Onion Powder (2 g)
,
Granulated Sugar (2 g)
, and
Salt (3 g)
.
Step 2
Slice the
Chicken Breasts (455 g)
into even strips, against the grain.
Step 3
In a mixing bowl, toss the chicken with the
Neutral Oil (5 mL)
, then the spice mix. Set aside to marinate while you make the slaw (can be done up to 24 hours in advance).
Step 4
In a small bowl, combine
Plain Greek Yogurt (70 g)
,
Mayonnaise (30 g)
, juice of a
Lime (1)
,
Honey (20 g)
, and
Ground Cumin (2 g)
. Toss with the
Coleslaw Mix (1 bag)
. Taste and season as needed with
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 5
Heat a non-stick pan over medium-high heat. Add
Neutral Oil (5 mL)
. Add the chicken in a single layer and cook for 4-5 minutes (or until cooked through), flipping halfway. Cook in batches if needed and remove from heat. Prepare the Ranch Water.
Step 6
Combine
PATRÓN® Silver Tequila (90 mL)
and juice from
Limes (1 1/2)
in a Collins glass filled with ice.
Step 7
Top with your preferred
Sparkling Water (355 mL)
and stir gently to combine.
Step 8
Add slaw to the
6-Inch Corn Tortillas (12)
and top with a few pieces of chicken. Top with
Fresh Cilantro (to taste)
and serve with
Hot Sauce (to taste)
if desired.
