If you’re looking for an easy weeknight meal, then look no further. I ended up pulling together two different recipe ideas to come up with these spicy barbecue chicken tacos. They require little effort but result in big flavor. I used rotisserie chicken, which is a great shortcut, and even had some leftover to make waldorf chicken salad for lunch for the week. You could also make a batch of pulled pork in a slow cooker if you’re not feeling like chicken. Since I wasn’t making barbecue sauce from scratch, I wanted one that didn’t have a ton of sugar in it. I recommend using Sticky Fingers Sweet Southern Heat since it only has 9 grams of sugar per serving, which is a lot less than other brands. I also recommend heating your tortillas on a grill pan. I don’t know why I didn’t start doing this sooner! Slaw and pickles are a must for these so don’t be weirded out by the thought of tacos + pickles.
2 cups broccoli slaw
3/4 cup mayonnaise
1/4 cup apple cider vinegar
1 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
2 1/2 cups shredded rotisserie chicken breast
1/3 cup Sticky Fingers Sweet Southern Heat barbecue sauce
1/4 teaspoon cayenne pepper
8 tortillas of your choice
Dill pickle chips
In a small bowl, whisk together mayonnaise, apple cider vinegar, salt and pepper. Toss half of the mixture with the broccoli slaw. Reserve additional sauce for serving.
Place chicken, cayenne pepper and barbecue sauce in a medium bowl. Cover loosely and microwave on high until chicken is heated through.
Warm tortillas using a grill pan or method of you choice. Transfer chicken mixture to the tortillas and top with slaw, extra sauce, and pickles.