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!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
BBQ Pulled Chicken
Red Wine Vinegar
Flour Tortillas(ContainsSoy, Wheat)
Shredded Red Cabbage
Crispy Fried Onions(ContainsWheat)
• 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.
• 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.
• 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.
• 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.