I’ve turned the classic street taco into a simple comfort meal that is kid-friendly and done in 35 minutes from start to finish. These Crispy Chicken Street Tacos are a perfect back-to-school weeknight meal.
Summer vacation has been great and all, but now that we are nearing the tail end of it I have to admit we’re far from ready for school to start. Summer break always throws off our routine. We sleep in, have later lunches and dinners, and stay up later. But now that the new school season is almost here, it’s time to get back into school prep mode.
Back-to-school made easy.
Tyson Foods is making it easier to get ready for back-to-school meal planning with ingredients that are 100% all-natural and with no antibiotics ever used. Some of my favorite choices are Hillshire Farm® Ultra-Thin Sliced Oven Roasted Turkey Breast for sandwiches and quesadillas, Tyson® Chicken Nuggets for an afterschool snack, and Tyson® Crispy Chicken Strips to go with a side of homemade cabbage slaw for dinner.
I love that they offer prepared proteins with very few ingredients. Tyson Crispy Chicken Strips, for example, are prepared entirely with all-natural ingredients. They are as close to homemade as you can get without the fuss of having to bread them yourself!
Intrigued yet? On your next shopping trip to Walmart, look for the “Now Even Crispier” strips packaging to try them yourself! You can find them in the freezer aisles where the frozen snacks are kept.
For more details about these products, you can also click on the shoppable image at the beginning of this post or the text links above to add them to your Walmart cart.
And before I forget to mention it, have you checked out some of the Shopkick app offers available right now? I just learned about Shopkick and its rewards program. Essentially, you scan items and/or make purchases either in-store or online and redeem those points for digital gift cards. Cool, right?! Here’s a small peek at how many points (or kicks) you can collect when you shop at Walmart for this recipe and use Shopkick:
- In-Store Scans at 30 kicks (Tyson Chicken Nuggets)
- Purchase Validation at 250 kicks (Tyson Chicken Nuggets)
- In-Store Scans at 30 kicks (Tyson Chicken Strips)
- Purchase Validation at 250 kicks (Tyson Chicken Strips)
- In-Store Scans at 10 kicks (Any Pencils)
- Purchase Validation at 100 kicks (Any Pencils)
- Cross Promotion Purchase Validation at 150 kicks (Tyson Nuggets + Tyson Strips + Any Pencils)
Are you already using Shopkick? I’m curious to learn more about it from personal experience, so feel free to share your thoughts about it in the comments at the end of this post! Right now we need to get back to that recipe!
These chicken tacos pack all the goodness of homemade comfort food with the simplicity of street tacos.
Street tacos can mean a few things to different people. Most people view them as a quick meal made with grilled or pan-fried meat, served in corn tortillas and topped with onion, cilantro, salsa, cheese, and sometimes crema and cabbage or sliced radishes. An ice-cold cup of horchata is a perfect match for traditional street tacos, but that’s not the case with these.
These crispy chicken tacos are served with a homemade creamy avocado cabbage slaw and a few slices of queso fresco. Iced tea or lemonade would pair well with them. Ready to see how it all comes together? Let’s get to it!
To begin, preheat your oven to 400° and place roughly 7-9 frozen chicken strips on a baking sheet. Once the oven is ready, set a timer to 19 minutes and start baking the chicken strips.
While they are baking, prepare the creamy avocado cabbage slaw.
Combine the lime juice with avocados and mash them with a fork until it looks like guacamole. Add the crema casera and garlic salt. Mix it all up and set it aside.
Don’t add anything else to it just yet because you still have to add it to the cabbage. The chicken is seasoned well enough that you might not need to add anything else once you have it all put together.
Next, clean and chop the cabbage and cilantro and mix them together. Then add the avocado dressing and mix it all together well.
At the is point, your 19 minutes are probably up and the chicken is finished baking. Remove it from the oven if you haven’t already. Cut a small piece off to taste with the avocado slaw. Add a little more salt or lime juice if you want.
Heat your tortillas and slice the chicken strips into bite-size pieces.
On each tortilla, add a few slices of queso fresco, then the cabbage slaw, then the chicken.
Top them with chopped cilantro and salsa for the adults. Or not. It’s up to you at that point of course. 😉
And that’s it! Easy, right?
Enjoy, my friends!
Don’t forget to let me know in the comments if you’ve used Shopkick!
Creamy Avocado Cabbage Slaw
- 1 tbsp fresh lime juice
- 2 avocados, peeled and mashed
- 1 tsp garlic salt
- 1/2 cup crema casera
- 5 cups chopped cabbage
- 1 cup chopped cilantro
Additional ingredients needed for the tacos
- 10 corn tortillas
- 7-9 pcs Tyson® Crispy Chicken Strips, baked and chopped
- queso fresco slices
- red tomato salsa (optional)
Preheat oven to 400°, place roughly 7-9 frozen chicken strips on a baking sheet. Once the oven is ready, set a timer to 19 minutes and start baking the chicken strips. While they are baking, prepare the creamy avocado cabbage slaw.
Combine lime juice with avocados and mash them with a fork until it looks like guacamole. Add the crema casera and garlic salt. Mix it all up and set it aside.
Clean and chop the cabbage and cilantro; mix them together. Add avocado dressing to cabbage and mix it all together well.
Serve in warm corn tortilla with baked crispy chicken and queso fresco.