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Saturday, December 22, 2012

BBQ Chicken Tacos with Blue Cheese Slaw

You all know I abuse the taco. If it can be squeezed into a tortilla, I'll try it. Here's a perfect example and these are actually great as tacos or on buns - as sliders would be great! I came across this recipe over the summer when I was helping my dear friends Kel and Chad 'use up' some of their CSA veggies. Little Hazel had just entered the world and she required much more attention than the produce. Thing is, there was a lot of it...and lots of eggplant and cabbage - not my strong points. But I wanted to make them some stuff that could sit in the fridge for a few days and be easy and quick to assemble when they needed it. These are delicious and a jazzy twist on what's often the same ole coleslaw.

For the Chicken:
You can do just about anything here. Grilled and shredded chicken works great. Or taken off a roast (roasted at home or one of the lil roasts you can buy already cooked at the store), or even boiled and shredded chicken (if you have to).

The key is a good BBQ sauce. From the bottle (yes, I know, shocking - I do buy a packaged sauce once and a while and this is worth it) Sweet Baby Rays is my favorite. But, making your own is even better - so check out this great recipe for Texas BBQ Sauce from an earlier post (and make those coffee rubbed burgers - they've been buried in the blog and need to be resurrected.)

Either way, have enough on hand for the number of people you need to feed.

For the Slaw (good recipe to cut in half but then again, you'll have the rest of the cabbage, so...):
3 cups green cabbage
3 cups red cabbage
2 cups carrots
3/4 cup mayo
1/2 cup sour cream
3 tbsp grainy mustard
1 tbsp apple cider vinegar
1/2 blue cheese crumbles
1 tbsp parsley
1/2 tbsp oregano
salt and pepper

1. Shred the cabbage and carrots using your food processor. Or, for a finer consistency (which I prefer), put the cabbage in the food processor and pulse a few times or do half and half.

2. In a separate bowl, combine the remaining ingredients and mix. Pour over the cabbage/carrot mixture and stir together.

3. Cover with plastic and let sit for at least 2 hours in the fridge so that the flavors blend together.

4. When ready to eat, heat a large pan to medium. Toss in the chicken to heat it up a bit and mix in the BBQ sauce so it all gets nice and hot and saucy.

5. Heat your tortillas or buns, load 'em up and top with a good bit of the slaw. You'll never make coleslaw any other way again.

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