Red Hot Chicken Coleslaw Tacos
These Red Hot Chicken Coleslaw Tacos are bold, creamy, and packed with flavor, featuring Frank’s RedHot–seasoned chicken and a creamy ranch coleslaw with a spicy kick. The perfect balance of heat and creaminess makes these tacos an easy, crowd-pleasing dinner any night of the week.
Equipment
- Skillet
- Large Sheet pan
- 2 Bowls 1 small, 1 medium - for mixing
Ingredients
- 2 scallions, chopped
- 6 flour tortillas, small, soft taco size
- 1/2 cup pepper jack cheese, shredded
- 2 chicken breasts
Chicken Seasoning
- salt + pepper, to taste
- 1/2 tsp cajun seasoning
- 1/2 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp poultry seasoning
- 2 1/4 tsp Frank's Red Hot Original seasoning
Coleslaw
- 4 oz coleslaw mix, tri colored mix
- 3 tbsp ranch dressing
- 2 tbsp sour cream
- 2 1/4 tsp Frank's Red Hot Original seasoning
Instructions
- Turn your oven broiler to high and prep your produce.
- Thinly slice your scallions and seperate the greens from the whites.
- Drizzle some oil in a skillet and heat over medium-high heat. Season your chicken breasts on both sides (1⁄2 tsp cajun seasoning, 1⁄2 tsp paprika, 1⁄4 tsp garlic powder, 1⁄4 tsp poultry seasoning, 2 1⁄4 tsp Franks Red Hot seasoning, salt + pepper to taste) and cook about 5-6 minutes on each side, until fully cooked. Once your chicken is finished cooking - allow to rest for 5 minutes before slicing.
- While your chicken cooks, prepare your coleslaw. In a small bowl, combine (2 tbsp) sour cream and (3 tbsp) ranch dressing. Season with salt + pepper, to taste. In a medium bowl, combine your coleslaw, scallions, ranch mix, and (2 1⁄4 tsp) Franks Red Hot seasoning. Toss until fully coated.
- On a large sheet pan, spread out your tortillas and sprinkle tortillas with pepper jack cheese. Broil until the cheese is melted, about 1 minute. (*Keep an eye on them while broiling so the cheese does not burn)
- Divide tortillas between plates. Fill with sliced chicken and top with as much coleslaw mix as desired. Serve & enjoy!