BBQ CHICKEN TACOS WITH RED CABBAGE SLAW

I got this recipe from a food blog somewhere and modified it some. I’ve made it a few times and really like it

INGREDIENTS: 

• Corn tortillas 
• green onions or parsley (optional for garnish)

CHICKEN INGREDIENTS 

• Rotisserie chicken or 2 cans canned chicken
• 1/2 cup Favorite bbq sauce

SLAW INGREDIENTS 

• 1 small red cabbage (you’ll really only need 1/2) 
• 1 tbsp teriyaki marinade
• 1 tbs mayonnaise (I used kewpie but you can use regular) 
• rice vinegar to taste (if needed)

You can also just use a bit of rice vinegar, sugar, and mayo to make a slaw dressing in place. The teriyaki marinade basically has the vinegar/sugar in it already. Or, you can sub your favorite salad dressing + mayo to make it even easier. 

METHODS: 

1- shred rotisserie chicken into big chunks

2- if using canned chicken, drain as much water as you can

3- put chicken in microwave safe plate add bbq sauce and mix well

4- it is better texture wise to leve some bigger chunks of chicken rather than getting one big blended bowl

5- heat until warmed in microwave (I’ve also done this on the stove and it’s even tastier and doesn’t take much more time) 

6- while chicken is heating, begin preparing the tortilla shells 

7- while they are heating, chop the cabbage into thin strips. To do that, I cut the cabbage in half, the cut the cabbage almost parallel with the table in small slices until I have the amount I want

8- mix the marinade, mayonnaise and rice vinegar to taste

9- pour over the shredded cabbage + toss to coat.

10- Enjoy.

SERVING:

• Place a heated taco shell on a plate
• Add bbq chicken
• Top with slaw 
• Optional- garnish with parsley or green onions