Buffalo Chicken Slaw Tacos

Instructions

1. 1

   Use ready-to-eat soft flour tortillas, approximately 20 cm across and 40 g each, and ready-to-eat shredded cabbage-and-carrot coleslaw mix. In a bowl, toss the coleslaw mix with the ranch dressing; keep cold while preparing the filling.

2. 2

   Cut the raw boneless, skinless chicken breast across the grain into strips about 5 mm thick and toss with the garlic powder.

3. 3

   Heat the olive oil in one deep 30 cm skillet over medium-high heat for 2 minutes, uncovered. Add the chicken, spread it evenly across the skillet and cook for 7–8 minutes, stirring and turning regularly. Check several of the thickest pieces with a food thermometer: they must reach 165°F/74°C.

4. 4

   Reduce the heat to low. Add the butter and hot sauce directly to the same skillet. Toss for 1–2 minutes, uncovered, until the butter melts and the sauce clings to the chicken. Add no water, then turn off the heat.

5. 5

   Divide the chicken and its sauce among the 8 ready-to-eat tortillas straight from the packet. Top with the cold ranch slaw and serve 2 generously filled tacos per person.