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RECIPE
9 INGREDIENTS9 STEPS30min

Asian Tacos

4.0
1 Ratings
A recipe by Soy Vay: "A crunchy, zesty slaw tops the tender shredded chicken in these tacos garnished with fresh cilantro and Sriracha mayo. It’s all nestled in a warm corn tortilla. We’re hungry already!"
Asian Tacos Recipe | SideChef
A recipe by Soy Vay: "A crunchy, zesty slaw tops the tender shredded chicken in these tacos garnished with fresh cilantro and Sriracha mayo. It’s all nestled in a warm corn tortilla. We’re hungry already!"
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Chef'd
Chef’d brings you fresh ingredients and world famous recipes right to your doorstep!
https://www.getchefd.com/
30min
Total Time
$4.61
Cost Per Serving

Ingredients

US / METRIC
Servings:
2
Serves 2
1 tsp
1
Red Fresno Chili Pepper
1 Tbsp
Rice Vinegar
4
White Corn Tortillas
1 pckg
Mayonnaise
1/4 cup
Soy Vay Veri Veri Teriyaki Sauce
1 cup
Coleslaw Mix
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Nutrition Per Serving

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CALORIES
1552
FAT
118.6 g
PROTEIN
34.6 g
CARBS
84.8 g

Cooking Instructions

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Step 1
Remove the Fresh Cilantro (3 Tbsp) leaves from the stems and discard stems. Roughly chop the cilantro and hold for plating.
Step 2
Remove the stem, pith and seeds from the Red Fresno Chili Pepper (1) and discard. Slice the chili into 1/4 inch rounds and set aside.
Step 3
Pat dry the Tyson® Chicken Breasts (2) with paper towels and place in a large saucepot with enough water to cover.
Step 4
Bring to a boil over medium-high heat and then turn heat down to medium-low. Cover and cook until the chicken shreds easily with a fork, about 10 to 12 minutes. Shred the chicken by pulling apart with your fingers or two forks and set aside.
Step 5
In a medium bowl, combine the shredded chicken with Soy Vay Veri Veri Teriyaki Sauce (1/4 cup) ; toss to combine.
Step 6
In another medium bowl, toss Coleslaw Mix (1 cup) and Fresno chili pepper with the Rice Vinegar (1 Tbsp) .
Step 7
In a small bowl, mix together the Sriracha (1 tsp) and Mayonnaise (1 pckg) .
Step 8
Heat a small sauté pan over medium-high heat. Add the White Corn Tortillas (4) one by one, and heat until very hot. Keep warm for plating.
Step 9
Place the chicken into the tortillas and top with the slaw and sriracha mayonnaise. Garnish with cilantro. Serve and enjoy!
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Nutrition Per Serving
Calories
1552
% Daily Value*
Fat
118.6 g
152%
Saturated Fat
19.0 g
95%
Trans Fat
0.0 g
--
Cholesterol
129.1 mg
43%
Carbohydrates
84.8 g
31%
Fiber
6.6 g
24%
Sugars
26.5 g
--
Protein
34.6 g
69%
Sodium
2962.6 mg
129%
Vitamin D
0.4 µg
2%
Calcium
142.5 mg
11%
Iron
2.9 mg
16%
Potassium
509.0 mg
11%
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