Firecracker BBQ Tacos

Allergens

Soy (BBQ sauce), Wheat (corn tortillas)

Ingredients

• 1 lb boneless, skinless chicken breasts or thighs, thinly sliced 2 tbsp olive oil 1 small red onion, finely chopped 3 cloves garlic, minced 1/2 cup BBQ sauce (homemade or store
• bought) 1/4 cup hot sauce 1/2 cup apple cider vinegar 1/4 cup brown sugar 1 tsp smoked paprika 1 tsp chili powder 1 tsp ground cumin 8 small corn tortillas, warmed 1 cup shredded cabbage 1 avocado, sliced 1 lime, cut into wedges

Instructions

1. In a large skillet or wok, heat the olive oil over medium high heat. Add the onion and garlic, and cook until softened and fragrant, about 3 minutes.
2. Add the chicken to the skillet and cook until browned and cooked through.
3. In a separate bowl, whisk together the BBQ sauce, hot sauce, apple cider vinegar, brown sugar, smoked paprika, chili powder, and ground cumin. Pour this mixture over the cooked chicken, stirring to combine. Simmer for 5 7 minutes, until the sauce has thickened and the flavors have melded together.
4. To assemble the tacos, spoon a generous portion of the chicken mixture onto each warm tortilla. Top with shredded cabbage and avocado slices. Squeeze lime wedges over the top for an extra burst of flavor.

Chef’s Insight

Don't be afraid to adjust the heat level by adding more hot sauce to taste.

Notes

Serve with a side of coleslaw or rice and beans for a complete meal.