Crispy Buffalo Chicken Tacos with Cilantro Lime Ranch Slaw

• 9 extra thin corn tortillas (or regular)
• 1 lb shredded chicken
• 6 Tbsp buffalo sauce (gluten-free if necessary)
• 4 C coleslaw (no dressing)
• ⅓ C Bolthouse Farms Ranch Dressing*
• ½ Tbsp lime juice
• ½ Tbsp parsley
• ½ tsp dill week
• ¼ tsp garlic powder
• ¼ tsp onion powder
• ¼ C chopped cilantro
• ½ C + 1 Tbsp reduced fat shredded Mexican-style cheese
• Feta cheese crumbles, for garnish* (optional)

1. Preheat the oven to 425°F and spray a baking sheet with cooking spray.
2. In a medium-sized bowl, toss the shredded chicken in the buffalo sauce and set aside.
3. Heat the corn tortillas in the microwave for 20-30 seconds until warm and pliable. Spray both sides of each tortilla with cooking spray and rub gently with your hands to ensure the entire tortilla is covered with cooking spray.
4. Spoon ¼ cup of buffalo chicken on one half of a tortilla, then top with 1 Tbsp of shredded cheese. Repeat with each taco until the buffalo chicken is finished.
5. Place each taco on the prepared sheet pan and gently fold in half, gently pressing to adhere the filling to the tortilla. (If the tacos have a hard time staying closed, seal with two toothpicks all the way through the tacos.) Bake for 7-8 minutes, then remove the tacos from the oven and flip. Bake for another 5-6 minutes until crispy. Let cool on the pan for 5 minutes before serving.
6. In a large mixing bowl, mix the coleslaw, ranch, lime juice, parsley, dill, garlic powder, onion powder, and cilantro until well combined.
7. To serve, spoon a generous amount of the Cilantro Lime Ranch Coleslaw over each taco and enjoy! Top with feta cheese crumbles or bleu cheese crumbles if desired.

*Bolthouse Farms Bleu Cheese Dressing would also work here.

**Bleu cheese crumbles would also work here.

Nutrition facts are a calculated estimate for 3 tacos, including a serving of coleslaw on top, but not including feta cheese crumbles.