Amp up your taco Tuesday with these crispy, crunchy tortillas filled with ground chicken and broccoli slaw.

Chicken Street Tacos

Stir together yogurt, vinegar, honey and hot sauce in a small bowl. Add broccoli slaw; stir to coat. Let stand for 10 minutes.

Heat 1/4-in. vegetable oil in a 10-in cast-iron skillet over medium heat. Fry tortillas, one at a time, in hot oil for 30 to 40 seconds or until puffed and golden brown, turning halfway through. Drain on paper towels.

Cook chicken in a medium nonstick skillet over medium-high heat for 4 to 5 minutes or until browned (165 degrees), stirring occasionally to break chicken into crumbles. Stir in taco seasoning mix and water. Reduce heat to medium-low; simmer for 5 to 7 minutes or until liquid evaporates.

To assemble, fill taco shells with meat mixture. Top with broccoli slaw mixture; garnish with green onions, if desired. Serve with lime wedges, if desired.

Nutrition facts cannot be accurately calculated for fried foods.