Wednesday night fun

Tired of the usual veggies we buy each week, I bought a head of red cabbage at this week's grocery shop and created this meal to go around it.

Chicken Tacos with Red Slaw and Sour Cream Sauce

Red Slaw

1 head red cabbage, shredded (I like to do this in the Cuisinart, quick and easy)
4 carrots, shredded (in the Cuisinart as well)
2 tbsp kosher salt

Combine these ingredients and let sit in a colander for about 2 hours. Drain and rinse if too salty and combine with dressing (below).

Slaw Dressing

1 jalapeno, coarsely chopped
1 leek, coarsely chopped
2 tbsp mango juice
1 tbsp honey
1 tbsp lime juice
1 tbsp sugar
2 tbsp olive oil

Combine first 6 ingredients in blender until pretty smooth - jalapeno and leek should be just about minced. Strain in olive oil.

Sour Cream Sauce

1 c sour cream
1 tbsp hot sauce
2 tsp Adobo

Stir ingredients together until well blended.

Oven Chicken Tenders

1 c bisquick
1/2 c cheddar cheese
1 tsp paprika
1 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
1 1/2 lbs chicken cut into tender size pieces
2 eggs, beaten

Combine first 6 ingredients in a gallon storage bag. Dip chicken into eggs and then place in bag and shake to coat. Bake in 450 degree oven for 12 minutes turning once.

Assemble chicken and slaw in your taco shells (hard or soft), top with sour cream sauce.