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Under 30 Minutes

Smoky Chicken Tacos


The secret to a great taco is contrast in texture -- here, crunchy coleslaw mix (another time-saver) partners well with tender chicken and soft tortillas.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Romulo Yanes

Source: Everyday Food, October 2012


  • 3/4 pound frozen breaded chicken tenders
  • 2 cups coleslaw mix or shredded cabbage
  • 2 tablespoons mayonnaise
  • 1 tablespoon lime juice, plus wedges for serving
  • 1/2 teaspoon chopped seeded chipotle in adobo
  • Salt and pepper
  • 8 corn tortillas, warmed
  • 1/2 cup fresh cilantro leaves


  1. Cook chicken tenders according to package instructions. Meanwhile, combine coleslaw mix, mayonnaise, lime juice, and chipotle; season with salt and pepper.

  2. Top each tortilla with chicken, slaw, and cilantro. Serve with lime wedges.

Cook's Notes

For flavorful charred spots, warm tortillas over the flame of a gas burner, flipping often.

Reviews Add a comment

  • shamling6
    11 DEC, 2014
    WOW. This was ridiculously easy and absolutely delicious. I made it with fish sticks instead of chicken tenders, but I'm sure they would be great. Perfect easy dinner.
  • LLGray
    9 MAY, 2014
    These are SO easy and SO good. This recipe is quickly making its way into my regular repertoire.
  • cmdunnam72
    29 JAN, 2013
    I LOVE these! The chipotles in adobo are so good! I could eat the coleslaw and cilantro by itself!
  • wimsey70
    14 JAN, 2013
    This is very easy and wonderfully tasty! You could make it a bit more gourmet and complicated by marinating fresh chicken tenders and baking or pan-frying them, but it's a lovely easy recipe as it is. I used frozen chicken "fries," which worked out really well. I ate this with black beans and rice and some fresh pineapple and tangerine. All in all, a lovely and delicious meal!