One-Pan Spicy Carolina BBQ Chicken Tacos

Name: One-Pan Spicy Carolina BBQ Chicken Tacos
Prep time: 10 min
Cook time: 5 min
Yield: 4
Ingredients: 8 oz BBQ pulled chicken; 1 tsp Dijon mustard; 1 tsp black pepper; 2 tsp cooking oil; 1 unit crispy fried onions; 4 unit flour tortillas; 1 tsp hot sauce; 1 unit jalapeño; 2 tsp red wine vinegar (you’ll use the rest later, already mentioned); 1 tsp salt; 4 oz shredded red cabbage; 2 tbsp sour cream; 4 tsp sugar (1/4 tsp for 2 servings, 1/3 tsp for 4, 1/2 tsp more, or 1 tsp for 4)

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👥 4 servings 📊 easy ⏱️ Prep Time: 10 minutes 🔥 Cook Time: 5 minutes source_chef: Recipe Development Team

🥘 Ingredients

BBQ pulled chicken
8 oz
Dijon mustard
1 tsp
black pepper
1 tsp
cooking oil
2 tsp
crispy fried onions
1 unit
flour tortillas
4 unit
hot sauce
1 tsp
jalapeño
1 unit
red wine vinegar (you’ll use the rest later, already mentioned)
2 tsp
salt
1 tsp
shredded red cabbage
4 oz
sour cream
2 tbsp
sugar (1/4 tsp for 2 servings, 1/3 tsp for 4, 1/2 tsp more, or 1 tsp for 4)
4 tsp

🍳 Cookware

large pan
medium bowl
damp paper towels

1

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 red wine vinegar , sugar , and a pinch of salt . Microwave for ⏱️ 30 seconds . Set aside, stirring occasionally.

jalapeño: 1 unit, red wine vinegar: 1 tsp (you’ll use the rest later), sugar: 2 tsp (1/4 tsp for 2 servings, 1/3 tsp for 4), salt: 1 tsp
2

Heat a cooking oil in a large pan over medium-high heat. Add BBQ pulled chicken and cook, stirring, until warmed through, 2-3 minutes. Stir in Dijon mustard , 1/4 cup water, and as much hot sauce as you like. Season with salt and black pepper . Reduce heat to a simmer. Cook, stirring occasionally, until thoroughly combined, 3-4 minutes more.

cooking oil: 2 tsp, BBQ pulled chicken: 8 oz, Dijon mustard: 1 tsp, hot sauce: 1 tsp, black pepper: 1 tsp
3

While filling cooks, in a medium bowl , combine sour cream , jalapeño pickling liquid (reserve jalapeño for serving), remaining red wine vinegar , and sugar . Add shredded red cabbage , and toss until thoroughly coated, seasoning with salt and pepper.

sour cream: 2 tbsp, red wine vinegar: 1 tsp (already mentioned), sugar: 2 tsp (1/2 tsp more, or 1 tsp for 4), shredded red cabbage: 4 oz
4

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

flour tortillas: 4 unit, crispy fried onions: 1 unit