Name: BBQ Chicken Tacos with Simple Coleslaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 teaspoons extra virgin olive oil; 1/4 cup diced yellow onion; 2 garlic cloves, minced (about 1 teaspoon); 2 8-ounce cans tomato sauce; 2 tablespoons raw honey; 1 tablespoon molasses; 3/4 cup white vinegar; 1 teaspoon chipotle powder; 1 teaspoon sea salt; 1/2 teaspoon black pepper; 2 cups shredded chicken; 2 cups thinly sliced cabbage; 2 tablespoons cup paleo mayonnaise; 2 teaspoons apple cider vinegar; ½ teaspoon lemon juice; 1/4 teaspoon celery seed; 1 batch of cassava flour tortillas (recipe in my free e-book); Cilantro, for garnish; Pickled red onion, for garnish (recipe also in the e-book); Lime wedges, for garnish

Description

What better way to change up your taco routine than with BBQ Chicken Tacos and Coleslaw? Coleslaw adds a necessary crunch to these tacos, but you can add extra toppings like pickled onions and cilantro, too!

Ingredients

Scale

For the Chipotle BBQ Chicken:

2 teaspoons extra virgin olive oil
1/4 cup diced yellow onion
2 garlic cloves, minced (about 1 teaspoon)
2 8-ounce cans tomato sauce
2 tablespoons raw honey
1 tablespoon molasses
3/4 cup white vinegar
1 teaspoon chipotle powder
1 teaspoon sea salt
1/2 teaspoon black pepper
2 cups shredded chicken

For the Coleslaw:

2 cups thinly sliced cabbage
2 tablespoons cup paleo mayonnaise
2 teaspoons apple cider vinegar
½ teaspoon lemon juice
1/4 teaspoon celery seed

For the Tacos:

1 batch of cassava flour tortillas (recipe in my free e-book)
Cilantro, for garnish
Pickled red onion, for garnish (recipe also in the e-book)
Lime wedges, for garnish

Instructions

First, make the Chipotle Barbecue Sauce. Heat olive oil in a medium-sized pot over medium-high heat. Add the diced yellow onion and garlic cloves, sauteing for about 5 minutes or until the onion is translucent and soft. Add the tomato sauce, honey, molasses, vinegar, chipotle powder, sea salt, and black pepper, stirring until mixed. Bring to a boil, then reduce to a simmer. Blend until smooth using an immersion blender or by transferring the mixture to a heat-safe blender. Continue to simmer for 15-25 minutes, uncovered, until the sauce has thickened to your liking (you’ll want it pretty thick for tacos). Add the shredded chicken and stir.
While the barbecue sauce is simmering, make the coleslaw. Add the mayonnaise, apple cider vinegar, lemon juice, and celery seed to a large bowl and whisk until smooth. Add the cabbage and toss to coat. Refrigerate until you’re ready to assemble the tacos.
To assemble the tacos, add a couple tablespoons of BBQ chicken to each tortilla, add an equal amount of coleslaw, and top with any additional desired toppings. Eat immediately.

Keywords: BBQ Chicken Tacos