Creole Chicken Tacos with Spicy Slaw
Black Bean Salad
Ingredients
- ¾ lb boneless, skinless chicken breasts, halved crosswise
- 3 tsp Creole seasoning, divided
- 1 Tbsp vegetable oil
- ½ Tbsp white vinegar
- 2 Tbsp Dijon mustard
- 1 Tbsp honey
- ½ (16-oz) pkg tricolor coleslaw mix
- 1 small green bell pepper, thinly sliced
- 6 corn tortillas
Instructions
- Pound chicken to an even thickness; sprinkle with 2 tsp Creole seasoning.
- Heat oil in a skillet over medium-high heat.
- Add chicken, and cook 5 to 6 minutes per side or until done. Let stand 5 minutes before thinly slicing.
- Meanwhile, whisk together vinegar, mustard, honey and 1 tsp Creole seasoning in a bowl.
- Add coleslaw mix and bell pepper; toss.
- Heat tortillas according to package directions; serve chicken and slaw in tortillas.
Side Dish Ingredients
- 2 Tbsp balsamic vinegar
- 1 Tbsp vegetable oil
- ¼ tsp honey
- ½ tsp Creole seasoning
- 1 (15.5-oz) can black beans, rinsed and drained
- ¼ cup chopped red onion
Side Dish Instructions
- Whisk vinegar, oil, honey and Creole seasoning in a bowl.
- Add beans and onion; toss.
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