🌮 Honey Mustard Chicken Slaw Tacos
Ingredients

For the Honey Mustard Slaw:
Slaw Mix: 2 cups shredded cabbage (green, red, or a mix) and 1 small grated carrot.
Creamy Base: 2 tbsp mayonnaise.
Tangy Sweetness: 1 tbsp Dijon mustard, 1 tbsp honey, and 1 tsp apple cider vinegar.
Seasoning: Salt and pepper to taste.

For the Chicken:
Chicken: 2 boneless, skinless chicken breasts, thinly sliced.
Cooking Oil: 1 tbsp olive oil.
Seasoning: Salt, pepper, and 1 tsp smoked paprika (optional).

For the Tacos:
Tortillas: 6 small flour or corn tortillas.
Garnish: Fresh chopped cilantro and lime wedges.
Instructions
Prepare the Slaw: In a large bowl, whisk together the mayonnaise, honey, Dijon mustard, and apple cider vinegar. Add the shredded cabbage and carrots, tossing until evenly coated. Season with salt and pepper, then refrigerate until ready to serve.
Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken slices with salt, pepper, and paprika. Sauté for 4–5 minutes per side until golden brown and fully cooked (internal temperature of 165°F).
Warm the Tortillas: Warm your tortillas in a dry skillet or microwave for about 15–30 seconds until soft and pliable.
Assemble: Layer the cooked chicken into each tortilla. Top generously with the chilled honey mustard slaw. Garnish with fresh cilantro and a squeeze of lime.
Recipe Variations
Slow Cooker Version: Brown 1 lb of chicken thighs in a pan for 2 minutes per side, then place in a slow cooker with honey mustard sauce, onion powder, and paprika. Cook on low for 5 hours, shred, and serve with the slaw.
Air Fryer Crispy Version: Dredge chicken tenders in egg and a panko-parmesan mixture seasoned with garlic and onion powder. Air fry at 400°F for 8–10 minutes before assembling.