Chicken Tacos With Creamy Avocado


1 bag lightly breaded Foster Farms tenders
1 avocado, mashed
2 limes, juice from
1/4 tsp salt
3 tbsp fat-free Greek yogurt
1/4 cup milk
1 pkg coleslaw cabbage mix
1/2 medium red onion, finely diced
1 medium jalapeno, finely diced
1/2 cup rice wine vinegar
12 small corn tortillas, warmed for serving
3/4 cup queso fresco, crumbled


1. Prepare the lightly breaded tenders according to the package heating instructions 2. To make the creamy avocado sauce, mix the avocado, juice from 1 lime, salt, fat-free Greek yogurt and milk together until creamy. 3. To make the jalapeno slaw, stir the coleslaw, red onion, jalapeno and juice from 1 lemon together in a bowl. 4. Assemble tacos with chicken, slaw, sauce and cheese.

COOK TO A SAFE INTERNAL TEMPERATURE OF AT LEAST 165°F. Always use a meat thermometer to determine the temperature. Do not rely solely on suggested cooking times. Cooking appliances vary in temperature and cooking.

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