Looking for a delicious and easy taco recipe for Taco Tuesday? Look no further than this Chicken and Slaw Taco recipe! This recipe is perfect for a quick and easy weeknight meal, or for a fun and festive party.

Serves: 4 -6
1 lb. boneless chicken tenderloins
1 tsp. olive oil
1 tbsp. butter
½ tsp. salt
1/8 tsp. black pepper
1 cup chopped tomatoes
2 tsp. chili powder
2 tsp. cumin
1 tsp. garlic powder
½ tsp. paprika
¼ cayenne pepper
12 corn or flour tortilla

Slaw
¼ head of cabbage, thinly shredded
1 tbsp. cilantro paste
1 tbsp. olive oil
1 tbsp. white wine vinegar
2 tbsp. onion, finely chopped
1 tbsp. jalapenos, finely chopped

In a skillet heat the oil and butter. Add the chicken and brown and cook until reaches 165F internal temperature. Remove to another dish and let cool until it can be handled. Then tear or shred the chicken with a fork. Add the tomatoes to the skillet along with the spices. Cook the tomatoes for about 15 minutes reducing the liquid. Add the chicken back to the tomato mixture. In a medium bowl make your slaw by adding the oil, vinegar, cilantro paste and mixing thoroughly. Then toss in the shredded cabbage, onion, and jalapenos. Brown corn or flour tortilla in a lightly oiled skillet. Place chicken and slaw onto the tortilla. Other toppings you may enjoy include sour cream, shredded cheddar cheese, chopped avocado and lemon wedge. Enjoy!