One-Pan Spicy Carolina BBQ Chicken Tacos

🥘 Ingredients

• bbq pulled chicken
  12 oz
• black pepper
  1 tsp
• cooking oil
  1 tbsp
• crispy fried onions
  ⅓ cup
• dijon mustard
  1 tbsp
• flour tortillas
  4 unit
• hot sauce
  2 tsp
• jalapeño
  1 unit
• red wine vinegar
  3 tbsp
• salt
  1 tsp
• shredded red cabbage
  2 c
• sour cream
  ¼ cup
• sugar
  1 tsp
• water
  ¼ cup

🍳 Cookware

• bowl
• large pan
• medium bowl

1. 

   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 , ¼ tsp sugar , and a pinch of salt . Microwave for ⏱️ 30 seconds . Set aside, stirring occasionally.

   jalapeño: 1 unit, red wine vinegar: 3 tbsp, sugar: 1 tsp, salt: 1 tsp
2. 

   2

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add bbq pulled chicken and cook, stirring, until warmed through ⏱️ 2 minutes to ⏱️ 3 minutes . Stir in dijon mustard , ¼ 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 minutes to ⏱️ 4 minutes .

   cooking oil: 1 tbsp, bbq pulled chicken: 12 oz, dijon mustard: 1 tbsp, water: ¼ cup, hot sauce: 2 tsp, black pepper: 1 tsp
3. 

   3

   While filling cooks, in a medium bowl , combine sour cream , jalapeño pickling liquid (reserve jalapeño for serving), remaining red wine vinegar, and ½ tsp sugar. Add shredded red cabbage ; toss until thoroughly coated. Season with salt and pepper.

   sour cream: ¼ cup, shredded red cabbage: 2 c
4. 

   4

   Wrap flour tortillas in damp paper towels and microwave 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: ⅓ cup