Serves 2
with Creamy Slaw & Red Onion
Dreaming up ways to spice up taco night? Look no further: This mashup version delivers all the flavors of a summer cookout, no grill required. Pulled barbecue chicken is tossed with sautéed red onion and lime juice to form the saucy filling. It’s stuffed into warm tortillas with a creamy, spicy slaw for crunchy contrast. Plus, it’s all ready in just 15 minutes—taco ’bout a dinner winner.
Wash and dry all produce.
Finely chop cilantro. Halve, peel, and very thinly slice onion. Quarter lime.
In a medium bowl, combine coleslaw mix, cilantro, and a few slices of onion to taste (you’ll use the rest in the next step).
Toss with mayonnaise, hot sauce, and juice from half the lime; season with salt and pepper. Set aside, stirring occasionally, until ready to serve.
Heat a drizzle of oil in a large pan over medium-high heat. Add remaining onion; season with salt and pepper. Cook, stirring, until browned and softened, 5-7 minutes.
Add BBQ pulled chicken* and cook, stirring, until warmed through, 2-3 minutes.
Stir in juice from remaining lime. Turn off heat.
While filling cooks, wrap tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds.
Divide tortillas between plates. Fill with chicken filling and creamy slaw and serve.
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