Fried Chick-un Tender Tacos


  • Step 1: Make the Tacos
  • 8 Jack & Annie’s crispy jack tenders (baked according to package directions; prepare slaw and sauce while they cook)
  • 8 tortillas, flour or corn, covered and heated a few seconds in microwave or warmed in foil in 350-degree oven
  • Step 2: Make the Crispy Slaw
  • 1/4 cup bread and butter pickle juice
  • 1 teaspoon mustard, yellow or stone ground
  • 1 teaspoon olive oil
  • 2 cups broccoli slaw mix or your favorite shredded cabbage-based slaw mix
  • 2 tablespoons coarsely chopped fresh cilantro or flat leaf parsley
  • Sea salt and freshly ground black pepper to taste
  • 1/2 cup Tofutti Better Than Sour Cream
  • Step 3: Make the Better Than “Honey” Mustard Sauce-
  • 2 tablespoons + 2 teaspoons mustard, yellow or stone ground
  • 2 tablespoons + 2 teaspoons agave nectar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika or smoked paprika
  • 1/2 teaspoon turmeric if using yellow mustard, 1/4 teaspoon if using stone ground for more color
  • Sea salt and freshly ground black pepper to taste


  1. Crispy Slaw: In medium bowl, whisk together pickle juice, mustard, and olive oil. Add slaw mix, cilantro or parsley and toss. Check for seasoning and add sea salt and freshly ground black pepper to taste. Serve immediately or cover and chill until serving time.
  2. Better Than “Honey” Mustard Sauce: In small bowl, whisk together all ingredients. Taste and season with sea salt and freshly ground black pepper to taste. Use immediately or cover and chill until serving.
  3. Divide slaw evenly among warm tortillas, top with a cooked chicken tender, and 1/8 of sauce. Garnish as desired and serve immediately.

*Created for Tofutti Brands, Inc. by Betsy DiJulio of The Blooming Platter.


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