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BBQ Chicken Tacos

BBQ Chicken Tacos

with a Creamy Apple Slaw

20-Min Meal
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Everything tastes better in taco form. Case in point: this marvelous mash-up! Steamy tortillas are filled with savory-sweet BBQ chicken and topped with a creamy apple-cabbage slaw and crunchy scallion greens. The best part? They’re ready in a jiff (just 20 minutes!) and couldn’t be easier to whip up. Yep, taco night just got a whole lot better.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

FirstFruits Opal Apple

1 unit


2 unit


2 tablespoon

Sour Cream


4 ounce

Shredded Red Cabbage

10 ounce

Chicken Breast Strips

4 tablespoon

BBQ Sauce

6 unit

Flour Tortillas

(ContainsSoy, Wheat)

Not included in your delivery

½ teaspoon


2 teaspoon

Vegetable Oil

1 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2887 kJ
Calories690 kcal
Fat30 g
Saturated Fat12 g
Carbohydrate59 g
Sugar22 g
Dietary Fiber4 g
Protein37 g
Cholesterol140 mg
Sodium1190 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Bowl
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
download icondownload icon

Wash and dry all produce. Halve and core apple; dice one half into bite-size pieces and other into slices (dice whole apple for 4 servings). Zest and quarter lime. Trim and thinly slice scallions, separating whites from greens.


Squeeze juice from half the lime into a large bowl. Stir in sour cream, ½ tsp sugar (1 tsp for 4 servings), and lime zest to taste. Add diced apple and half the cabbage (you’ll use the rest later); toss to combine. Season with salt and pepper.


Pat chicken dry with paper towels; season all over with salt and pepper. Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken, scallion whites, and remaining cabbage. Cook, stirring occasionally, until chicken is cooked through, 4-6 minutes.


Add BBQ sauce to pan; stir until everything is coated. Turn off heat and stir in 1 TBSP butter (2 TBSP for 4 servings) until melted.


Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.


Divide chicken mixture between tortillas. Top with slaw and scallion greens. Serve with sliced apple, if you have any, and remaining lime wedges on the side.