Sticky Finger Tacos Recipe
Our Famous Sticky Fingers coated in your choice of sauce with miso-ginger coleslaw, pico de gallo, fresh house made guacamole, grated queso fresco and southwest crema.
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Chicken Tenders
Preheat your oven to 400°F (200°C). Coat the chicken tenders with your choice of sauce and place them on a baking sheet. Bake for 20-25 minutes or until cooked through and crispy.
- 2
Make the Miso-Ginger Coleslaw
In a large bowl, whisk together miso paste, grated ginger, lime juice, salt, and pepper. Add shredded cabbage, shredded carrot, and chopped cilantro. Toss until well combined.
- 3
Prepare Pico de Gallo
In a small bowl, combine diced tomatoes, chopped cilantro, and lime juice. Season with salt and pepper to taste.
- 4
- 5
Assemble the Tacos
Warm the flour tortillas in a skillet or microwave. Place the baked chicken tenders in each tortilla. Top with miso-ginger coleslaw, pico de gallo, guacamole, grated queso fresco, and a drizzle of sour cream.
- 6
Serve
Serve the tacos immediately with extra lime wedges and your choice of hot sauce on the side.
