|1.||In a bowl, combine lime juice, oil, honey, chipotle pepper, cilantro, and salt and pepper. Add green onion to shredded cabbage. Pour dressing over cabbage and toss and set aside.|
|2.||In a large frying pan, melt butter over medium-high heat; sauté onion for 3 minutes or until softened and starting to brown. Add chicken, chili powder, chipotle pepper, oregano, and salt; sauté until chicken is reheated or if using raw chicken, 5 minutes, or until chicken is no longer pink inside.|
|3.||Whisk cornstarch into the milk until smooth; gradually stir into cooked chicken. Simmer, stirring, for 3 minutes or until bubbling and thickened.|
|4.||Spoon chipotle chicken filling into centre of the taco shell and top with mexi-slaw, Queso Blanco cheese, and hot sauce. Fold the taco in half to enclose the filling.|
Recipe adapted from Dairy Farmers of Canada, www.dairygoodness.ca.