IN THE KIT
12 ozchicken breast
6 ozcorn tortillas
4 ozred cabadge
10 ozsweet potatoes
2 ozgreen onion
1 ozslaw dressing
8 ozBBQ sauce
8 ozshredded cheese
1 ozfry spice blend*
4 ozavocado crema**
*Fry spice blend: salt, onion powder, garlic powder, smoked paprika & dried parsley
**Avocado crema: avocado, lime, salt, sour cream
Salt & pepper
Kitchen Items Needed
1 large sheet pan (or two smaller ones)
Cutting board & knife
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.
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.
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.
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.
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.
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.