lunchbox life: bbq chicken tacos with honey lime jalapeno slaw


Spring is in the air and this teacher can feel summer on the horizon!  Warm weather makes me think about barbecue, so I decided I’d help usher it in by making some barbecue chicken tacos with a bright, piquant slaw and a side of pineapple.

I’m a big fan of tacos, and while I love the traditional go-to Mexican flavors, I also like to jazz them up flavors.  A tortilla is a blank canvas, right?

Note on the sauce: If you haven’t had Mrs. Griffin’s barbecue sauce, you’ve been missing out!  It’s made right here in Macon, GA, and if you like mustardy, vinegary sauce, she’s your lady.

BBQ Chicken Tacos with Honey Lime Jalapeno Slaw

1 lb. shredded chicken breast

1/2 cup Mrs. Griffin’s Barbecue Sauce (or your choice)

10 small Mexican corn tortillas (5” round)

1 pkg. broccoli slaw (can be found in produce section with bagged lettuce)

1/2 small fresh jalapeno, minced

1 tsp. honey

1 lime, zest and juice

1 Tbsp. olive oil

2 tsp. sesame oil

1 Tbsp. apple cider vinegar

1 Tbsp. cilantro, chopped

Mix and heat chicken and barbecue sauce; set aside.

Mix olive oil, sesame oil, vinegar, lime zest, lime juice, cilantro, and honey in a small bowl.  Pour over broccoli slaw mixture and stir to combine.

For each lunch, assemble two tacos, each with about 1/4 cup of chicken and 1/3 cup of slaw.

Serve with pineapple on the side!

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