approx. 3-4 cups shredded green cabbage
approx. 3-4 Tbs mayonnaise
approx. 3-4 Tbs sour cream
approx. 1/2 cup chopped fresh cilantro
approx. juice of 1/2 large lime (or more to taste)
2-4 6-ounce boneless skinless chicken breasts (cut into strips)
approx 1 Tbs vegetable oil
approx. 2 - 3 Tbs Cajun spice rub
one package small soft corn tortillas
There are no exact amounts for this coleslaw but you'll want to shred or thinly slice as much green cabbage as you like and then toss that with enough equal parts mayonnaise and sour cream, to give it a good light coleslaw consistency.
Then add a bunch of chopped fresh cilantro and limejuice to taste, toss to combine and keep it cold in a tightly sealed container in the fridge.
You can season the chicken at the game if you like but I like to cut it into strips and toss it with a bit of vegetable oil and generously season it with the Cajun spice rub, at home, and then keep that cold in tightly sealed container as well.
You'll probably be cooking this over charcoal at the game and you want to cook it on both sides over a hot fire until it's cooked through....and then it's time to eat.
Place one cooked chicken strip on top of each corn tortilla and top it with some of the ready to go coleslaw.
Use crispy corn tortillas instead if you like. This same technique would work fine with large raw peeled shrimp.