Yields6 Servings

Slaw Dressing
 ¼ cup low sodium soy sauce
 1 ½ tbsp brown sugar
 1 ½ tsp garlic, minced
  cup green onion, chopped
 2 tsp sesame seeds
 1 ½ tbsp rice vinegar
Slaw
 1 cup Napa cabbage, thinly sliced
 ¼ cup red cabbage, thinly sliced
 ¼ cup carrots, shredded
 ¼ cup yellow bell peppers, thinly sliced
 ¼ cup red onion, thinly sliced
Aioli
 ½ cup nonfat Greek yogurt
 ¼ cup mayonnaise
 ¼ cup Favorite sweet chili glaze
 1 juice of lime
 12 Nature's Tenders, frozen
 12 corn tortillas
 cilantro sprigs, as needed

Method
1

For the Slaw Dressing: Mix all dressing ingredients together.

2

For the Slaw: Combine all slaw ingredients with the dressing and reserve.

3

For the Aioli: Whisk together all aioli ingredients until fully incorporated.

4

Pre heat convection or conventional oven to 375 degrees. Single layer frozen tenders on a cooking sheet, bake for 9 minutes, remove and hold warm.

5

Warm tortillas on one side in dry sauté pan until soft, about 15 seconds, turn and heat additional 15 seconds. Place tenders on each tortilla and top with slaw.
Drizzle each with aioli and garnish with cilantro sprigs.

Source: Improved Nature® Published with permission of the author. All rights reserved.

Ingredients

Slaw Dressing
 ¼ cup low sodium soy sauce
 1 ½ tbsp brown sugar
 1 ½ tsp garlic, minced
  cup green onion, chopped
 2 tsp sesame seeds
 1 ½ tbsp rice vinegar
Slaw
 1 cup Napa cabbage, thinly sliced
 ¼ cup red cabbage, thinly sliced
 ¼ cup carrots, shredded
 ¼ cup yellow bell peppers, thinly sliced
 ¼ cup red onion, thinly sliced
Aioli
 ½ cup nonfat Greek yogurt
 ¼ cup mayonnaise
 ¼ cup Favorite sweet chili glaze
 1 juice of lime
 12 Nature's Tenders, frozen
 12 corn tortillas
 cilantro sprigs, as needed

Directions

Method
1

For the Slaw Dressing: Mix all dressing ingredients together.

2

For the Slaw: Combine all slaw ingredients with the dressing and reserve.

3

For the Aioli: Whisk together all aioli ingredients until fully incorporated.

4

Pre heat convection or conventional oven to 375 degrees. Single layer frozen tenders on a cooking sheet, bake for 9 minutes, remove and hold warm.

5

Warm tortillas on one side in dry sauté pan until soft, about 15 seconds, turn and heat additional 15 seconds. Place tenders on each tortilla and top with slaw.
Drizzle each with aioli and garnish with cilantro sprigs.

Nature’s Tenders™ Asian Style Taco with Cabbage Slaw And Sweet Chili Lime Aioli

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