Yield:
4 Servings
Prep Time:
1 Hour 5 Minutes
Cook Time:
10 Minutes
Category
Lunch + Dinner
ingredients
8 chicken breast tenderloins (about 1 pound)
½ – ¾ cup teriyaki sauce
3 cups coleslaw mix
4 green onions, sliced
4 tablespoons marie's coleslaw dressing
8 extra thin corn tortillas
toppings:
cilantro leaves, whole or chopped
chopped peanuts
lime wedge
spicy mayo
2 tablespoons mayo
1 tablespoon sriracha
directions
Step 1:
Marinate the chicken tenderloins in the teriyaki sauce for at least an hour. While the chicken is marinating, prepare your slaw mixture by placing the coleslaw, green onion, and coleslaw dressing in a medium-sized bowl. Mix well and set aside.
You can add as little or as much dressing as you like. Be sure to adjust points/calories as needed
Step 2:
Grill chicken until the internal temperature reaches 165°F. Once the chicken is fully cooked, cut into bite-size pieces.
Step 3:
And now to assemble your tacos: Warm your tortilla, add chicken, and top with some slaw mixture.
Step 4:
Top with cilantro leaves, chopped peanuts, and a little spicy mayo. Serve with a squeeze of lime and enjoy!
Jenn's Note:
Peanuts and spicy mayo are not counted in points and calories.