BBQ Chicken Tacos with Cabbage Slaw & Roasted Sweet Potatoes

BBQ Chicken Tacos

with Cabbage Slaw & Roasted Sweet Potatoes

35 MIN
2 Servings
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From the Test Kitchen

We’re cooking a filling of tender chicken with tangy-sweet barbecue sauce and spicy pickled jalapeño to give these cheesy tacos an irresistible Southern-style twist. A side of sweet potato wedges—roasted with a savory blend of garlic powder, smoked paprika, and more—perfectly rounds out the dish.

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  • Nutrition
    PER SERVING
  • Calories
    790 Cals (est.)
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fresh
ingredients
BBQ Chicken Tacos with Cabbage Slaw & Roasted Sweet Potatoes
Title
time-saving
tips & techniques
Apple Cider Vinegar
Flour Tortillas
Scallions
Cabbage
Barbecue Sauce
How To: Safely Cut Round Vegetables
Sweet Potato
White Cheddar Cheese
Pickled Jalapeño Peppers
How To: Hold a Chef's Knife
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. Wash and dry the fresh produce. Line a sheet pan with foil. Cut the sweet potatoes into 1-inch-wide wedges; place in a bowl. Drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to thoroughly coat. Transfer to 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 remaining ingredients:
2 Prepare the remaining ingredients:

While the sweet potatoes roast, cut out and discard the core of the cabbage; thinly slice the leaves. Thinly slice the scallions, separating the white bottoms and hollow 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. Taste, then season with salt and pepper if desired.

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. Taste, then season with salt and pepper if desired.

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. 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. Wash and dry the fresh produce. Line a sheet pan with foil. Cut the sweet potatoes into 1-inch-wide wedges; place in a bowl. Drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to thoroughly coat. Transfer to 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 remaining ingredients:

While the sweet potatoes roast, cut out and discard the core of the cabbage; thinly slice the leaves. Thinly slice the scallions, separating the white bottoms and hollow 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 remaining 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. Taste, then season with salt and pepper if desired.

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. Taste, then season with salt and pepper if desired.

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. Garnish with the sliced green tops of the scallions. Enjoy!  

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