Cooking Instructions
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Step 1
In a small bowl whisk together
Hot Sauce (1/3 cup)
,
Garlic Powder (1 tsp)
,
Celery Salt (1/2 tsp)
,
Smoked Paprika (1/2 tsp)
,
Ground Black Pepper (1/4 tsp)
and
Olive Oil (1 Tbsp)
. Do not add the honey yet.
Step 2
Remove 1/4 cup of sauce to marinate the chicken in. Place
Chicken Tenders (1.5 lb)
in a ziplock bag or large shallow bowl, add 1/4 cup marinade, and toss evenly to coat. Refrigerate 2-4 hours.
Step 3
Mix
Honey (1 Tbsp)
into the remaining marinade, cover, and store in the refrigerator for later use.
Step 4
While chicken is marinating, make Blue Cheese slaw at least one hour before serving. Stir together
Mayonnaise (1/3 cup)
,
Blue Cheese (1/3 cup)
,
Fresh Cilantro (1/3 cup)
,
Apple Cider Vinegar (1 1/2 Tbsp)
,
Clover Honey (2 Tbsp)
,
Salt (1/4 tsp)
and
Freshly Ground Black Pepper (1/8 tsp)
.
Step 5
Add
Coleslaw Mix (1 bag)
and stir to combine. Cover and chill for 1-2 hours. Slaw will seem dry at first, but as it chills the sauce will become creamier.
Step 6
Heat grill to medium high heat and grease grill grate. Grill chicken undisturbed for 5 minutes on one side, or until char marks appear and chicken releases easily from grill. Flip and cook a few minutes more on other side or until internal temperature reaches 160 degrees F (70 degrees C). Remove chicken and let rest while tortillas are heated or grilled.
Step 7
For grilled tortillas, clean grate then place
Flour Tortillas (12)
directly on dry grill. Grill for 2 minutes per side, or until char marks start to appear. Store warm tortillas in foil until ready to serve.
Step 8
For Serving: Chopped cooked chicken and serve on tortillas. Drizzle with reserved marinade. Top each taco with Blue Cheese slaw and any other additional desired toppings.
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