BBQ Chicken Tacos with Cabbage Slaw & Smokey Sweet Potato Wedges

fresh ingredients

IN THE KIT

  • 12 oz
    chicken breast
  • 6 oz
    corn tortillas
  • 4 oz
    red cabadge
  • 10 oz
    sweet potatoes
  • 2 oz
    green onion
  • 1 oz
    slaw dressing
  • 8 oz
    BBQ sauce
  • 8 oz
    shredded cheese
  • 1 oz
    fry spice blend*
  • 4 oz
    avocado crema**

*Fry spice blend: salt, onion powder, garlic powder, smoked paprika & dried parsley

 

**Avocado crema: avocado, lime, salt, sour cream



Not Included

Olive oil

Salt & pepper

 

Kitchen Items Needed

Large skillet  

2 bowls 

1 large sheet pan (or two smaller ones) 

Cutting board & knife

Wooden spoon 

Aluminum foil 

cook along

INSTRUCTIONS

Prep

Preheat oven to 450º;

Cut sweet potatoes lengthwise into 1-inch-wide wedges;

Thinly slice cabbage having remove the hard core;

Discard root ends of green onion; thinly slice, separating the white bottoms & green tops;

Pat chicken dry & cut into bit sizes pieces, put in a bowl & season with salt & pepper;

Line a sheet pan (or two depending on size) with aluminum foil.

1Prepare & Roast Sweet Potatoes

Place potatoes on a sheet pan or oven proof dish. Drizzle with olive oil, season with salt, pepper, & half the fry spice blend (you will have extra); toss to coat. Arrange potatoes in an even layer, skin side down. Roast 28 to 30 minutes, or until browned & tender when pierced with a fork. Remove from the oven.

2Make Slaw

While sweet potatoes continue to roast, in a large bowl, combine the sliced cabbage, slaw dressing & a drizzle of olive oil. Season with salt & pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt & pepper to taste.

3Cook Chicken

In a large skillet, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer, cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced white bottoms of green onion. Cook, stirring frequently, 3 to 4 minutes, or until the chicken is browned & cooked through. Add barbecue sauce, cook, stirring frequently, 30 seconds to 1 minute, or until coated. Turn off the heat. 

4Make the cheesy tortillas

While the chicken cooks, place tortillas on the lined sheet pan(s). Evenly top with the grated cheese; season with salt & pepper. Bake 3 to 4 minutes, or until the cheese is melted. 

5Assemble tacos & serve

Assemble the tacos using the cheesy tortillas, cooked chicken & slaw. Garnish with a dollop of avocado crema the sliced green tops of the scallions. Serve the tacos with the roasted sweet potatoes on the side.