California South Pacific Chicken Avocado Tacos
Cal Bears
| Prep Time |
10 minutes |
| Cook Time |
30 minutes |
| Cool Time |
30 minutes |
| Total Time |
1 hours, 10 minutes |
| Servings |
10 |
Ingredients
- 6 Tyson° Teriyaki Chicken Thighs
- 1/4 cup Mr. Yoshida's® Gourmet Sauce
- 10 slices mango
- 10 slices avocado
- 10 corn tortillas
Asian Slaw Ingredients
- 3 large scallions, trimmed and sliced
- 1 bag coleslaw mix
- 1/8 cup Mr. Yoshida's® Gourmet Sauce
- 1/8 cup lemon juice
- 1/8 cup vegetable oil
- 1/2 cup cilantro leaves
- 1 Tbsp. grated fresh ginger
- 1 Tbsp. white vinegar
- 1 Tbsp. dark brown sugar
- 2 tsp. Asian sesame oil
- 1 tsp. sesame seeds
- 1 tsp. salt
- Black pepper to taste
Directions
- Preheat oven to 425°F.
- Place the chicken thighs on a sheet pan and brush with 1/8 cup of Mr. Yoshida's® Gourmet Sauce.
- Bake at 425°F for 20 minutes.
- In a small sauce pan, warm 1/8 cup of Mr. Yoshida's® Gourmet Sauce.
- Once cooked, slice the chicken into thin slices.
- Place slices in a bowl and pour the warmed Mr. Yoshida's® sauce over the chicken.
- Meanwhile, toss the coleslaw mix and scallions together in a large bowl until mixed.
- In a medium bowl, add the slaw dressing mixture.
- Whisk the dressing ingredients together and pour the dressing over the slaw, and then toss.
- Refrigerate 30 minutes prior to serving
- On a hot griddle, toast the corn tortillas on both sides.
- Fill tortillas with chicken slices, mango slice and avocado slice, and top with Asian slaw.
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