BBQ Chicken Tacos

🥘 Ingredients

• BBQ sauce
  1/2 c
• FirstFruits Opal Apple
  1 unit
• butter
  2 tbsp
• chicken breast strips
  20 oz
• flour tortillas
  12 unit
• lime
  2 unit
• paper towels
• pepper
• salt
• scallions
  4 unit
• shredded red cabbage
  8 oz
• sour cream
  4 tbsp
• sugar
  1 tsp
• vegetable oil
  2 tsp

🍳 Cookware

• zester
• large bowl
• large pan

1. 

   1

   Wash and dry all produce. Halve and core FirstFruits Opal Apple ; dice one half into bite-size pieces and other into slices (dice whole apple for 4 servings). Zest and quarter lime with a zester . Trim and thinly slice scallions , separating whites from greens.

   FirstFruits Opal Apple: 1 unit, lime: 2 unit, scallions: 4 unit
2. 

   2

   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 shredded red cabbage (you'll use the rest later); toss to combine. Season with salt and pepper .

   sour cream: 4 tbsp, sugar: 1 tsp, shredded red cabbage: 8 oz, salt, pepper
3. 

   3

   Pat chicken breast strips dry with paper towels ; season all over with salt and pepper. Heat a large 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, 4-6 minutes, ⏱️ 5 minutes .

   chicken breast strips: 20 oz, paper towels, vegetable oil: 2 tsp
4. 

   4

   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.

   BBQ sauce: 1/2 c, butter: 2 tbsp
5. 

   5

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

   flour tortillas: 12 unit
6. 

   6

   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.