One-Pan BBQ Pulled Chicken Tacos
with Creamy Slaw & Red Onion
Dreaming up ways to spice up taco night? Look no further: This mashup delivers all the flavors of a summer cookout, no grill required. Pulled barbecue chicken is tossed with sautéed red onion and lime juice to form the saucy filling. It’s piled onto warm tortillas with a creamy, spicy slaw for crunchy contrast. Plus, it’s all ready in just 15 minutes—taco’bout a dinner winner!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
1 unit
Red Onion
10 ounce
BBQ Pulled Chicken
¼ ounce
Cilantro
1 teaspoon
Hot Sauce
1 unit
Lime
6 unit
Flour Tortillas
(ContainsSoy, Wheat)2 tablespoon
Mayonnaise
(ContainsEggs)4 ounce
Shredded Red Cabbage
Not included in your delivery
1 teaspoon
Cooking Oil
Kosher Salt
Pepper
• Wash and dry produce. • Finely chop cilantro. Halve, peel, and very thinly slice onion. Quarter lime.
• In a medium bowl, combine cabbage, cilantro, and a few slices of onion (you’ll use the rest in the next step). • Toss with mayonnaise, hot sauce, and juice from half the lime; season with salt and pepper. Set aside, stirring occasionally, until ready to serve.
• Heat a drizzle of oil in a large pan over medium-high heat. Add remaining onion; season with salt and pepper. Cook, stirring, until browned and softened, 5-7 minutes. • Add pulled chicken* and cook, stirring, until warmed through, 2-3 minutes. • Stir in juice from remaining lime. Turn off heat.
• While filling cooks, wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. • Divide tortillas between plates. Fill with chicken filling and creamy slaw. Serve.