1/2 poblano pepper, finely minced
1/4 cup green onion, thinly sliced
2 cups green cabbage, thinly sliced
1 cup red cabbage, thinly sliced
1/2 cup cilantro, chopped
4 Tbsp. mayo
2 Tbsp. lime juice, fresh
salt and pepper to taste
Combine chicken with green chile and green chile sauce in a saucepan.
Cook on medium heat until heated through and tender, about 15 minutes.
Combine all ingredients for slaw in a large bowl and stir to combine.
Top tortillas with chicken mixture and a few spoonfuls of slaw.