One-Pan Spicy Carolina BBQ Chicken Tacos
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One-Pan Spicy Carolina BBQ Chicken Tacos

One-Pan Spicy Carolina BBQ Chicken Tacos

with Creamy Slaw

Carolina BBQ is known for the spicy, mustard-spike sauce that tops slow-cooked, pulled meat. These tacos aren’t just about the BBQ though: you’ll add pickled jalapeño, crispy fried onion, and a creamy slaw. The best part? This taco night takes just 15-minutes to get to your plate, and only a few more seconds to get into your belly!

Easy Cleanup
Easy Prep

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

Total Time15 minutes
Prep Time5 minutes


serving amount

10 ounce

BBQ Pulled Chicken

1 unit


5 teaspoon

Red Wine Vinegar

6 unit

Flour Tortillas

(Contains Soy, Wheat)

4 teaspoon

Dijon Mustard

4 ounce

Shredded Red Cabbage

4 tablespoon

Sour Cream

(Contains Milk)

1 unit

Crispy Fried Onions

(Contains Wheat)

1 teaspoon

Hot Sauce

Not included in your delivery

¾ teaspoon


1 teaspoon

Cooking Oil




Nutrition Values

/ per serving
Calories750 kcal
Fat30 g
Saturated Fat13 g
Carbohydrate95 g
Sugar34 g
Dietary Fiber1 g
Protein27 g
Cholesterol90 mg
Sodium1850 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.


Small Bowl
Large Pan
Medium Bowl
Paper Towel


Make Pickles

• Wash and dry produce. • Thinly slice jalapeño crosswise into rounds, removing ribs and seeds for less heat. • In a small microwave-safe bowl, combine jalapeño, half the vinegar (you’ll use the rest later), ¼ tsp sugar (1⁄3 tsp for 4 servings), and a pinch of salt. Microwave for 30 seconds. Set aside, stirring occasionally.

Cook Filling

• Heat a drizzle of oil in a large pan over medium-high heat. • Add pulled chicken* and cook, stirring, until warmed through, 2-3 minutes. • Stir in mustard, ¼ cup water, and as much hot sauce as you like. Season with salt and pepper. • Reduce heat to a simmer. Cook, stirring occasionally, until thoroughly combined, 3-4 minutes more.

Make Slaw

• While filling cooks, in a medium bowl, combine sour cream, jalapeño pickling liquid (reserve jalapeño for serving), remaining vinegar, and ½ tsp sugar (1 tsp for 4 servings). • Add cabbage; toss until thoroughly coated. Season with salt and pepper.

Finish & Serve

• Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. • Divide tortillas between plates. Fill with chicken filling, slaw, pickled jalapeño, and crispy fried onions. Serve.