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ProStart Tangy Chicken Tacos recipe


This recipe for Tangy Chicken Tacos is the entree ProStart competitors from Thermopolis made for the state competition.


Boneless, skinless, chicken breast-1 lb

Hickory Smoked bacon-4 slices

Sea salt-½ t

Black pepper-½ t

Coca-Cola-1 ½ c

All-purpose flour-1 t

Sugar-¼ t

Cider vinegar-1 T

Dijon mustard-½ t

Extra-Virgin olive oil-2 T divided

Cabbage-½ c

Granny Smith apple-¼ c

Slivered almonds-2 T

Mint-1 T

Yellow onion sliced-1/3 c

Orange bell pepper sliced-1/3 c

Firm Sheep Milk Cheese-4 t

Small flour tortillas-8 tortillas

Heat a medium skillet over medium-high heat. Cook bacon until crisp (about 5 minutes). Remove bacon from pan, reserving drippings. Drain bacon and crumble. Sprinkle chicken evenly with salt and pepper. Add 1 teaspoon oil to pan and swirl to coat. Add chicken to pan and cook 6 minutes until browned. Turn chicken over; cook 6 more minutes. Combine Coke, flour and sugar in a medium bowl, stirring with a whisk until smooth. Slowly add Coke mixture to pan; bring to a boil. Reduce heat to medium-low; cook 7 minutes on each side or until chicken is done and thermometer reads 165 degrees. Remove chicken from pan; let stand 5 minutes; then slice. Bring cooking liquid to a boil, scraping pan to loosen browned bits; cook 2 minutes or until reduced to 1/3 cup. Return chicken to pan; toss to coat.

To make your slaw, add bacon drippings to a medium bowl. Add remaining ½ teaspoon oil, vinegar, and mustard to drippings in bowl, stirring with a whisk. Add bacon, chopped cabbage, diced apple, almonds and mint; toss to coat.

Sautee bell pepper and onion in a small saucepan over medium heat with 1 t oil.

Working with 1 tortilla at a time, heat tortillas over medium-high heat for about 15 seconds on each side or until lightly charred. Arrange about 2 oz. chicken mixture in center of each tortilla, top with sautéed veggies, and cabbage mixture and then garnish with cheese.

Recipe adapted from


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