Barbecue Chicken Tacos with Cabbage and Queso

Make the chicken for these tacos ahead of time, for a quick and easy dinner later in the week.

Slideshow: Terrific Tacos
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  • Servings: Makes 8 small tacos

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  • Olive oil
  • 1 pound skinless, boneless chicken thighs
  • 1 teaspoon ancho chile powder
  • 1 teaspoon cumin
  • Sea salt
  • 1/2 cup barbecue sauce
  • 1/4 cup mayonnaise
  • 2 tablespoons white wine vinegar
  • 2 teaspoons honey
  • 4 cups finely shredded purple cabbage
  • Eight 6-inch corn tortillas
  • 1/4 cup shredded queso fresco

How to make this recipe

  1. In a medium cast-iron casserole, heat 2 tablespoons of olive oil. Add the chicken and cook over high heat, turning once, until nicely browned, about 2 minutes per side. Add the chile powder, cumin and 1 cup of water; season with salt and bring to a simmer. Cover and cook over low heat until the chicken pulls easily with a fork, about 1 hour. Transfer the chicken to a cutting board or bowl and shred, then return to the cooking liquid; stir in the barbecue sauce.

  2. Meanwhile, in a medium bowl, whisk the mayonnaise with the vinegar and honey. Add the cabbage, season with salt and toss.

  3. On a microwave-safe plate, microwave the tortillas at high power for 30 seconds, until soft and pliable. Serve the chicken with the tortillas, slaw and <em>queso fresco</em>.

Make Ahead

The shredded chicken can be refrigerated in the sauce for up to 3 days; reheat gently.

Contributed By Photo © Phoebe Lapine Published November 2013

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