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BBQ Chicken Tacos with Jalapeño Slaw

goop

These Tex-Mex-inspired tacos come together really quickly and scratch the takeout itch on a weeknight. You can use whatever tortilla you like. We recommend Siete brand grain-free cassava-flour tortillas, or if you’re going the homemade route, try socca. The chickpea flour pancakes are super easy to make, plus you’ll get a little extra protein from the chickpeas.

Serves 2 to 3

1 shredded chicken breast (about 1 heaping cup)

¾ cup BBQ sauce

2 tablespoons water

1 jalapeño, finely minced (ribs and seeds removed if you prefer less spice)

½ clove garlic, finely grated

2 tablespoons vegenaise

2 tablespoons plain Greek yogurt

2 teaspoons apple cider vinegar

½ teaspoon honey

salt

1½ cups shredded cabbage (either red or green works fine)

¼ cup thinly sliced red onion

¼ cup grated carrot

¼ cup thinly sliced jicama

¼ cup cilantro, roughly chopped, plus extra for garnishing

1 large avocado, thinly sliced

6 grain-free tortillas (we like store bought cassava from Siete brand or you can use a homemade socca, as we did in this recipe)

1. Place the shredded chicken, BBQ sauce, and water in a small saucepan with a lid. Cover and cook over medium-low heat for 10 to 15 minutes.

2. While the chicken warms up, make the slaw. In a large bowl, combine the jalapeño, garlic, veganaise, yogurt, apple cider vinegar, and honey. Whisk well to combine. Taste for seasoning and add salt as desired. Then add the rest of the slaw ingredients, tossing well to coat. Set aside.

3. While the slaw sits and the chicken warms up, prep the tortillas. If using store-bought grain-free tortillas, warm them over the burner, carefully watching and turning as they get little charred spots. Wrap in a dishtowel until ready to assemble. If using homemade socca tacos, follow the steps here, then store in a dishtowel until ready to assemble.

4. To assemble, place a little bit of chicken in each tortilla and top with a slice of avocado and a pile of slaw. Finish with extra cilantro on top.

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