Healthified Mighty Cone & Jalapeño Mango Slaw

If you've ever been to Austin or ever plan on visiting, you have no doubt heard of the famous Mighty Cone!​ It's an amazing little food truck located in downtown Austin that serves up hot'n'crunchy everything.

This past weekend when discussing a few new recipe ideas with my mom she said something along the lines of, 'Well if you can make a healthy version of a Mighty Cone you'll be the best cook ever!'​ Tada. Now... where is my 'Best Cook Ever' award mom? I'm waaaiting...

I'll be honest, I was a little nervous in taking the task on. I found a recipe that ​boasted being pretty similar... but it was full of all kinds of bad things, and the calorie count was through the roof. Plus, it included frying. Yuck!

In this version of the recipe, I've lightened up the slaw with greek yogurt and cut the calories down of the cone by about 1,000 by eliminating frying and cutting out a lot of un-needed sugar, salt, etc. Does it taste similar still? My mom and I would tell you, better. There wasn't a person in the house last night that didn't like this recipe, and that says a lot!

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Healthified Mighty Cone & Jalapeño Mango Slaw
​TheSkinnyFork.com

The Skinny:
​Servings: 6 • Size: 1 Cone (3 Oz. Chicken + 1 C. Slaw + Tortilla) • Calories: 387.1 • Fat: 14.5 g • Carb: 38.2 g • Fiber: 13.2 g • Protein: 28.8 g • Sugar: 13.6 g • Sodium: 1560.7 mg

Ingredients:
Chicken:
​18 Oz. Chicken Breast, Cut Into 1" Tenders
1 Tbsp. Extra Virgin Olive Oil
​6 Tbsp. Sesame Seeds
1 Tbsp. Cayenne Pepper
1 Tbsp. Salt
​1 Tbsp. Sugar
​2 Oz. Almonds, Slivered
2 C. Wheat Bran Flakes
​6 Whole Wheat Tortillas

Jalapeño Mango Slaw:
​​1/2 Mango, Skinned & Chopped
​2 Jalapeños, Seeded & Diced
​2 Tbsp. White Wine Vinegar
​2 Tbsp. Sugar
​1 Tbsp. Water
​1 Small Shallot, Minced
​1 C. Plain Fat Free Greek Yogurt
​1/2 C. Cilantro, Chopped
​2 Garlic Cloves, Minced
​1 Tbsp. Lime Juice
​3 C. Cole Slaw Mix (Just the cabbage mix, no dressing!)

Directions:​
​Preheat oven to 425 degrees F. Lightly spray a baking sheet with cooking spray and set aside. Place olive oil and chicken in a medium bowl and combine together until the chicken tenders are evenly coated with the oil. Combine the remaining ingredients (besides the tortillas), into a food processor or blender and whirl around until the bran flakes are nearly the texture of bread crumbs or panko.

Place the bran flake and spice mixture into a shallow bowl. Working with a few pieces at a time, coat the chicken tenders with the bran flake mixture. (I pressed mine into the mixture on each side a few times to be sure they were well coated.) Put the coated chicken onto the prepared baking sheet and bake for 12-15 minutes until the chicken is cooked through.​

In the mean time, combine all the ingredients for the slaw together into a large bowl. Once the chicken is done, curl your tortillas into a cone shape and fill with half a cup of the slaw mixture, add a few tenders (3 oz. of chicken) to each cone and top with another half cup of the slaw.

You can contain your 'Mighty Cone' within a cone formed out of parchment paper (like I did) or even use a large snow cone cup.