Wash and dry produce.

Roughly chop cilantro. Quarter lime. Dice tomato into ½-inch pieces. Thinly slice scallions. Measure 2 TBSP water (4 TBSP for 4 servings) for use in Step 2.

In a small bowl, combine coleslaw mix, cilantro, mayonnaise, ½ tsp sugar (1 tsp for 4), and juice from half the lime. Season with salt and pepper. Set aside, stirring occasionally, until ready to serve.

In a separate small bowl, combine tomato, scallions, and juice from one lime wedge (two wedges for 4). Season with salt. Set aside until ready to serve.

Open package of chicken* and drain off any excess liquid.

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer; season with salt and pepper. Cook, stirring occasionally, until browned, 2 minutes.

Stir in Southwest Spice Blend until evenly coated. Add honey garlic sauce and reserved water. Cook, stirring frequently, until sauce has thickened and chicken is cooked through, 2-4 minutes more. TIP: If mixture seems dry, add more water a splash at a time until desired consistency is reached.

Turn off heat; stir in juice from one lime wedge (two wedges for 4 servings).

Wrap tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds. TIP: Alternatively, warm tortillas in a second large dry pan over medium heat until browned and toasty!

Divide tortillas between plates and fill with chicken, Mexican cheese blend, slaw, and tomato salsa. Serve with tortilla chips on the side. TIP: If you like crunch, try crumbling some tortilla chips into your tacos!