BBQ Chicken Tacos with Cabbage Slaw & Roasted Sweet Potatoes
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BBQ Chicken Tacos

with Cabbage Slaw & Roasted Sweet Potatoes

35 MIN
2 Servings
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From the Test Kitchen

Cooking our chicken with tangy-sweet barbecue sauce and spicy pickled jalapeño gives these zesty tacos an irresistible Southern-style twist. We’re wrapping the saucy chicken in corn tortillas—toasted under a layer of melty cheddar—then topping it with crunchy cabbage slaw.

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  • Nutrition
    PER SERVING
  • Calories
    760 Cals (est.)
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fresh
ingredients
BBQ Chicken Tacos with Cabbage Slaw & Roasted Sweet Potatoes
Title
time-saving
tips & techniques
Barbecue Sauce
Pickled Jalapeño Peppers
How To: Safely Cut Round Vegetables
Corn Tortillas
White Cheddar Cheese
Apple Cider Vinegar
How To: Hold a Chef's Knife
Cabbage
Sweet Potato
Scallions
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare & roast the sweet potatoes:
1 Prepare & roast the sweet potatoes:

Preheat the oven to 450°F. Line a sheet pan with aluminum foil. Wash and dry the fresh produce. Cut the sweet potatoes lengthwise into 1-inch-wide wedges. Place in a bowl. Drizzle with olive oil and season with salt, pepper, and half the spice blend (you will have extra); toss to coat. Place on the sheet pan and arrange in an even layer, skin side down. Roast 28 to 30 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Prepare the ingredients:
2 Prepare the ingredients:

While the sweet potatoes roast, cut out and discard the core of the cabbage; thinly slice the leaves. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Grate the cheese on the large side of a box grater. Roughly chop the pepper. Thoroughly wash your hands and cutting board immediately after handling.

Make the slaw:
3 Make the slaw:

While the sweet potatoes continue to roast, in a large bowl, combine the sliced cabbage, vinegar, and a drizzle of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.

Cook the chicken:
4 Cook the chicken:

While the slaw marinates, pat the chicken dry with paper towels. Season with salt and pepper. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer and cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced white bottoms of the scallions and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 3 to 4 minutes, or until the chicken is browned and cooked through. Add the barbecue sauce and cook, stirring frequently, 30 seconds to 1 minute, or until coated. Turn off the heat. Season with salt and pepper to taste.

Make the cheesy tortillas & serve your dish:
5 Make the cheesy tortillas & serve your dish:

While the chicken cooks, place the tortillas on a separate sheet pan. Evenly top with the grated cheese; season with salt and pepper. Bake 3 to 4 minutes, or until the cheese is melted. Transfer to a work surface. Assemble the tacos using the cheesy tortillas, cooked chicken, and slaw. Serve the tacos with the roasted sweet potatoes on the side. Garnish with the sliced green tops of the scallions. Enjoy!

Tips from Home Chefs

BBQ Chicken Tacos

Prepare & roast the sweet potatoes:
1 Prepare & roast the sweet potatoes:

Preheat the oven to 450°F. Line a sheet pan with aluminum foil. Wash and dry the fresh produce. Cut the sweet potatoes lengthwise into 1-inch-wide wedges. Place in a bowl. Drizzle with olive oil and season with salt, pepper, and half the spice blend (you will have extra); toss to coat. Place on the sheet pan and arrange in an even layer, skin side down. Roast 28 to 30 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the ingredients:

While the sweet potatoes roast, cut out and discard the core of the cabbage; thinly slice the leaves. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Grate the cheese on the large side of a box grater. Roughly chop the pepper. Thoroughly wash your hands and cutting board immediately after handling.

Prepare the ingredients:
Make the slaw:
3 Make the slaw:

While the sweet potatoes continue to roast, in a large bowl, combine the sliced cabbage, vinegar, and a drizzle of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.

4 Cook the chicken:

While the slaw marinates, pat the chicken dry with paper towels. Season with salt and pepper. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer and cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced white bottoms of the scallions and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 3 to 4 minutes, or until the chicken is browned and cooked through. Add the barbecue sauce and cook, stirring frequently, 30 seconds to 1 minute, or until coated. Turn off the heat. Season with salt and pepper to taste.

Cook the chicken:
Make the cheesy tortillas & serve your dish:
5 Make the cheesy tortillas & serve your dish:

While the chicken cooks, place the tortillas on a separate sheet pan. Evenly top with the grated cheese; season with salt and pepper. Bake 3 to 4 minutes, or until the cheese is melted. Transfer to a work surface. Assemble the tacos using the cheesy tortillas, cooked chicken, and slaw. Serve the tacos with the roasted sweet potatoes on the side. Garnish with the sliced green tops of the scallions. Enjoy!

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