- 3/4 cup buttermilk ranch dressing
- 12 chicken tenderloins
- 2 tablespoons olive oil
- 1 teaspoon lime juice
- 1/4 cup mayonnaise
- 1 tablespoon sour cream
- 1 tablespoon sugar
- 1 tablespoon apple cider vinegar
- 4 to 5 cups coleslaw mix
- 1/2 jalapeño, seeded and minced
- 1/4 cup chopped fresh cilantro
Cumin Sour Cream:
- 1/2 cup sour cream
- 1/2 lime, juiced
- 1/2 teaspoon kosher salt
- 1/2 to 3/4 teaspoon ground cumin
- Flour or corn tortillas
- avocado slices
- lime wedges
- Cumin Sour Cream
- Extra cilantro
- Grated cheese
- Place ranch dressing in a resealable plastic bag. Add chicken; seal bag, turning to combine. Refrigerate at least 4 hours or overnight. (I recommend overnight).
- Preheat oven to 200°. In a 12-inch cast-iron grill pan (or any skillet pan will work), heat oil over medium-high heat. Add chicken and cook until golden brown and cooked through, about 4 to 6 minutes per side. Transfer chicken to a baking sheet, and place in preheated oven to keep warm until you’ve cooked all the tenderloins and are ready to serve them.
- In a small bowl, whisk together lime juice, mayonnaise, sour cream, sugar, vinegar, and salt. In a large bowl combine coleslaw mix, jalapeño, and cilantro. Add dressing; toss to combine.
Cumin Sour Cream:
- In a small bowl, whisk together all ingredients until combined.
- Place a chicken tender on a tortilla and top with coleslaw mix, cumin sour cream and other desired toppings.
- You may or may not use all the coleslaw mix, depending how how “wet or dry” you want your coleslaw. I would start out with less and mix in the dressing and then see if you want to add more cabbage or not.
- I love to buy the prepackaged coleslaw rather than buy cabbage and have to slice it myself. It’s definitely much faster and easier to buy it in the package.
- You most likely will not use all the coleslaw on top of the tacos, but we just ate the extra as a side dish.
- I recommend marinating the chicken tenders overnight. It makes them even better and more tender.
- Category: Dinner
- Cuisine: Mexican