BBQ Chicken Tacos: a Creamy Apple Slaw

🥘 Ingredients

• bbq sauce
  ¼ cup
• butter
  1 tbsp
• chicken breast strips
  8 oz
• firstfruits opal apple
  1 unit
• flour tortillas
  2 unit
• lime
  1 unit
• scallions
  2 unit
• shredded red cabbage
  ½ cup
• sour cream
  ¼ cup
• sugar
  ½ tsp
• vegetable oil
  1 tbsp

🍳 Cookware

• large bowl
• large pan

1. 

   1

   firstfruits opal apple lime scallions sour cream shredded red cabbage chicken breast strips bbq sauce flour tortillas sugar vegetable oil butter

   firstfruits opal apple: 1 unit, lime: 1 unit, scallions: 2 unit, sour cream: ¼ cup, shredded red cabbage: ½ cup, chicken breast strips: 8 oz, bbq sauce: ¼ cup, flour tortillas: 2 unit, sugar: ½ tsp, vegetable oil: 1 tbsp, butter: 1 tbsp
2. 

   2

   Wash and dry all produce. Halve and core the firstfruits opal apple; dice one half into bite-size pieces and slice the other. Zest and quarter the lime. Trim and thinly slice the scallions, separating whites from greens.
3. 

   3

   Squeeze juice from half the lime into a large bowl . Stir in sour cream, sugar, and lime zest to taste. Add diced apple and half the shredded red cabbage; toss to combine. Season with salt and pepper.
4. 

   4

   Pat chicken breast strips dry with paper towels and season all over with salt and pepper. Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add chicken, scallion whites, and remaining cabbage. Cook, stirring occasionally, until chicken is cooked through ⏱️ 5 minutes .
5. 

   5

   Add bbq sauce to pan; stir until everything is coated. Turn off heat and stir in butter until melted.
6. 

   6

   Wrap flour tortillas in damp paper towels and microwave until warm and pliable ⏱️ 30 seconds .
7. 7

   Divide chicken mixture between tortillas. Top with slaw and scallion greens. Serve with sliced apple and remaining lime wedges on the side.