Lupus Canada Recipe Corner | Barbecue Chicken Tacos with Cilantro Lime Slaw
Welcome to the Lupus Canada Recipe Corner! Here, we collaborate with Diane, a Calgary-based Certified Holistic Nutritionist who focuses on instilling a love for cooking and natural foods in children. Her recipes provide tips and ideas on how to nourish your body, aiming to make nutritious eating second nature for future generations.
This is an easy summer staple that can be made even easier by using a precooked rotisserie chicken and a bag of coleslaw mix. Try to look for a barbecue sauce with simple ingredients that you can understand. I like Honey Bunny Amazing Dad’s brand because it’s sweetened with honey.
For the Slaw:
4 cups shredded red or green cabbage (about ½ a small head of cabbage)
1 packed cup cilantro leaves, chopped
3 green onions, chopped
For the Slaw dressing:
½ cup extra virgin olive oil
2 Tablespoons lime juice (juice of 1 lime)
½ teaspoon sea salt
2 teaspoons maple syrup
1 medium clove of garlic, minced
For the Tacos:
4 cups cooked shredded chicken (from about 3 chicken breasts)
1 cup of your favourite barbeque sauce
1 avocado, sliced
Optional taco toppings: green onions, pickled red onions, sour cream, hot sauce, etc.
8-10 small corn tortillas
Instructions:
Mix the slaw dressing ingredients in a small jar or bowl. Combine cabbage, green onions and cilantro in a medium mixing bowl. Pour a few tablespoons of the dressing over top and toss well to coat, adding more as necessary. You will have leftover dressing.
Next, mix the shredded chicken with the barbeque sauce and heat, if not already warm.
Heat the tortillas and assemble your tacos. Smash some avocado on your tortilla, top with a scoop of chicken, and then a heaping scoop of slaw. Feel free to add any additional taco toppings you enjoy!
Serves: 4