Zesty Chicken Salad Tacos with Crunchy Slaw

Soft flour tortilla shells serve as an edible bowl for a hearty chicken salad filling. The combination of shredded rotisserie chicken, beans, corn, crisp vegetables and a tangy dressing creates a fresh, satisfying taco that’s easy to assemble and perfect for entertaining.

• 10 stand & stuff soft flour tortillas
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 (1 ounce) package taco seasoning mix
• Zest and juice of half a lime
• 1 whole rotisserie chicken, shredded
• 1/2 cup taco sauce
• 2 cups chopped lettuce
• 1/2 cup shredded carrots
• 1/2 cup chopped onion
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (11 ounce) can mexicorn, drained
• 1/2 cup chopped fresh tomatoes
• 1/2 cup queso fresco, crumbled

Instructions

1. Warm the tortillas according to package directions so they are soft and pliable.
2. In a small bowl, whisk together the sour cream, mayonnaise, taco seasoning mix, and the zest and juice of half a lime until smooth.
3. In a medium bowl, combine the shredded rotisserie chicken with the taco sauce, stirring until the chicken is evenly coated.
4. In a large bowl, add the chopped lettuce, shredded carrots, chopped onion, black beans, mexicorn, tomatoes, and the sauced chicken. Toss gently with the prepared dressing until well combined.
5. Fill each warmed tortilla nearly full with the salad mixture, then sprinkle with crumbled queso fresco.
6. Serve the tacos immediately for the best texture. Alternatively, store the prepared salad and tortillas separately in the refrigerator and assemble just before serving.
7. Note: For optimal crunch, serve within one hour after filling; the dressings will soften the tortillas over time.