BBQ Crispy Chicken Tacos

So having a blog for me is clearly like having a diary when I was little. I would swear I would write in it all the time... and then wouldn't. Oh well. I made a delicious dinner last night that I wanted to share.

We had BBQ Crispy Chicken Tacos with Homemade Potato Chips. Recipe is as follows:

Coleslaw:
3T Reduced Fat Mayonnaise
3T Fat Free Plain Greek Yogurt
1T Dijon Mustard
2t Cider Vinegar
1t Sugar
1/2t Celery Seed
Salt and Pepper to taste
5C Coleslaw mix

Combine mayo, yogurt, mustard, vinegar and sugar. When all mixed together, add celery seed and salt and pepper to taste. Stir in the coleslaw mix. (I like to make ahead of time and let it set in the fridge for awhile.)


Chicken:
One chicken breast, cut into strips.
BBQ Sauce
Panko Bread Crumbs

Dipped chicken in Vinegar Style BBQ sauce before coating in Panko bread crumbs.

Bake at 350F-400F for 10-15 minutes, until done.


Tacos:
(We used La Tortilla Factory tortillas, about 6 inch size)
Spoon coleslaw onto tortillas. Top with crispy chicken. Drizzle with 1T BBQ sauce (we used Pig 'n Chick original) per taco.


Potato Chips:
2 potatoes, sliced thinly. (We sliced them in our food processor, for the first time, which was awesome! Makes more of a mess to clean up, but super fast and an impressive appliance to have around.)

Spray pan (took 3) with PAM. Lay out potatoes in single layer. Spray potatoes with PAM and sprinkle with Tony's. Bake at 400F for 5-15 minutes, depending on thickness. (I had to take some out because they were done and let others continue to bake.

Chips are good plain, dipped in ketchup or ranch.

The meal was delicious and the whole thing (2 prepared tacos and 1/2 chips = 2 medium potatoes) was only 7.5 points!

Enjoy!