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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This recipe happened the same way many others do - through scrambling to make a quick, impromptu meal out of ingredients on hand when none of the ingredients together make a traditional meal. As it turned out, this was a surprising success, even to a die-hard, traditional, barbecue-lovin' Tennessean. We now prefer these tacos over Mexican-style ones - who knew? The best part is, this is such a flexible recipe, there's no way to make a mistake - plus, if you have the cooked meat on hand and use prepared deli coleslaw, you can serve this with fruit on the side and have a well balanced meal on the table in about 20 minutes. Ingredients:
2 cups shredded chicken breasts, cooked |
1 bag prepared coleslaw mix, diced or shredded |
1 bottle creamy coleslaw dressing (we prefer kraft) |
1 bottle of your favorite barbecue sauce (we prefer tony roma's) |
12 taco shells |
Directions:
1. Combine coleslaw mix and dressing in a medium size mixing bowl.
2. Let stand for at least 15 minutes; stir well.
3. Combine shredded chicken meat with enough barbecue sauce (approx 1/2 cup) to coat the meat without being too saucy.
4. Warm the meat and sauce over medium heat until heated through, reduce heat to very low, and simmer for 5 minutes for flavors to blend.
5. Stand taco shells, open end down, on a large baking sheet; warm taco shells in a preheated 325 degree oven 3-4 minutes.
6. Layer taco fillings in shells: chicken meat, coleslaw, barbecue sauce.
7. Serve immediately.
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