1 bag shredded cabbage
½ cup apple cider vinegar
½ cup sugar
1 tablespoon Kosher salt
1 tablespoon freshly ground pepper
4 to 6 blue taco shells
4 to 6 chicken strips, fried
1 cup frozen battered okra, fried
1 tablespoon adobo sauce
1 cup chunky Pico de Gallo
1 cup queso cheese, melted
In a large bowl, mix shredded cabbage, vinegar, sugar, mayonnaise, salt, and pepper together. Check seasonings, cover and refrigerate for an hour. Preheat oven to 350 degrees. Place taco shells on a baking sheet and cook for 10 minutes. When ready to serve, place 1 chicken strip in each taco shell. Top each taco with a couple of tablespoons fried okra, a drizzle of adobo sauce, 2 tablespoons Pico de Gallo, and a couple of tablespoons of melted queso. Serve warm.
Yield: 4-6 chicken tacos
