Mexican · Serves 2
with Creamy Slaw
Carolina BBQ is known for the spicy, mustard-spike sauce that tops slow-cooked, pulled meat. These tacos aren’t just about the BBQ though: you’ll add pickled jalapeño, crispy fried onion, and a creamy slaw. The best part? This taco night takes just 15-minutes to get to your plate, and only a few more seconds to get into your belly!
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 vinegar (you’ll use the rest later), ¼ tsp sugar (1⁄3 tsp for 4 servings), and a pinch of salt. Microwave for 30 seconds. Set aside, stirring occasionally.
Heat a drizzle of oil in a large pan over medium-high heat.
Add pulled chicken* and cook, stirring, until warmed through, 2-3 minutes.
Stir in mustard, ¼ cup water, and as much hot sauce as you like. Season with salt and pepper.
Reduce heat to a simmer. Cook, stirring occasionally, until thoroughly combined, 3-4 minutes more.
While filling cooks, in a medium bowl, combine sour cream, jalapeño pickling liquid (reserve jalapeño for serving), remaining vinegar, and ½ tsp sugar (1 tsp for 4 servings).
Add cabbage; toss until thoroughly coated. Season with salt and pepper.
Wrap 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.
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