BBQ Chicken Tacos
with a Creamy Apple Slaw
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
FirstFruits Opal Apple
1 unit
Lime
2 unit
Scallions
2 tablespoon
Sour Cream
(Contains Milk)
4 ounce
Shredded Red Cabbage
10 ounce
Chicken Breast Strips
4 tablespoon
BBQ Sauce
6 unit
Flour Tortillas
(Contains Soy, Wheat)
Not included in your delivery
½ teaspoon
Sugar
2 teaspoon
Vegetable Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
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.
