1. Whisk together all of the ingredients for the coleslaw dressing.
2. Can be made ahead for quick assembly.

1. Mix together all of the coleslaw ingredients in a large bowl.
2. Toss with the coleslaw dressing.
3. Place the bowl in the refrigerator until you are ready to assemble and serve the tacos.

1. Place the chicken in a large bowl or disposable food storage bag.
2. Sprinkle with blackening seasoning and then rub together to make sure the surface of both sides of the chicken are coated.
3. Set aside for 20 minutes to marinate.
4. Drizzle olive oil into a large skillet over medium heat.
5. Sear the chicken thighs for 7 minutes, then flip and continue to sear for another 7 - 10 minutes, or until the internal temperature has reached 165°F.
6. Remove from the skillet and allow the chicken to rest for 10 minutes before slicing into bite-sized chunks.
7. To assemble, simply warm up your tortillas, pile each one with your desired amount of chicken and Hawaiian coleslaw, garnish with sesame seeds if desired, and serve immediately.

Recipe Notes from Jess:

• She used La Tortilla Factory Tortillas that are a blend of white corn and wheat. However, you can also use flour, corn, or whichever variety you like best.
• It’s important to allow the chicken to rest after searing so the juices don’t run out when slicing. This step makes a huge difference. No one likes dry chicken thighs.
• Serving size is two per person. However, if you have a larger family or appetite I’d recommend doubling the recipe.
• You can also use Springer Mountain Farms Chicken Breasts in this recipe if that’s what you prefer.
• Jess chose to pan-sear the chicken thighs in a skillet to get a crispy exterior crust, however you could also grill them, place them in a slow cooker, bake them… whatever is convenient for you.