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.
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.
Originally featured in Three Different Meals You Can Make from One Roast Chicken