Juicy sautéed veggies meet quick-pickled slaw and tender shredded chicken in these colorful, texture-packed tacos. This is taco night leveled up.

 

Blades Used:

Small dicing blade (for taco veg)

Mandoline (for quick slaw prep)

Fullstar Chicken Shredder (for perfectly shredded chicken)

Ingredients:

1 bell pepper (any color)

1 small zucchini

1 ear corn, kernels removed

1/4 red onion

1 carrot

1/4 small red cabbage

Juice of 1 lime

1 tbsp apple cider vinegar

1 cup cooked shredded chicken

Salt, pepper, olive oil

Guacamole, ranch sauce, or extra lime juice

Small tortillas, cilantro, optional feta

Instructions:

1. Dice bell pepper, zucchini, and red onion using the small dicing blade.

2. Shave carrot and cabbage with mandoline.

3. In a bowl, mix shaved veg with lime juice, vinegar, salt. Let sit to quick-pickle.

4. Sauté diced veggies in a pan with olive oil for 5–7 minutes. Add corn near the end.

5. In a separate pan, heat shredded chicken (use Fullstar Chicken Shredder to prep).

6. Assemble tacos: warm tortillas, add sautéed mix, top with pickled slaw and cilantro.

7. Top with feta, cilantro, and your choice of guacamole, ranch sauce, or a squeeze of lime.

Tip: Sub corn for black beans in colder months.