Tender chicken breast is cooked with a tangy-sweet barbecue sauce for 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 kimchi inspired cabbage slaw.

BBQ Chicken Tacos with Cabbage Slaw & Roasted Sweet Potatoes (GF, DF)


10 oz Chicken Breast

6 Corn Tortillas

4 oz cabbage (1/4)

10 oz Sweet Potatoes

2 oz green onion

1 oz Apple Cider Vinegar

8 oz BBQ sauce

4 oz shredded cheese

1 oz fry spice blend*

4 oz avocado crema**


*Fry spice blend: Salt, Onion Powder, Garlic Powder, Smoked Paprika & Dried Parsley


**Avocado crema: avocado, lime, salt, sour cream



Olive oil

Salt & pepper




Large skillet 

2 Bowls

1 x Large Sheet pan (or two smaller ones)

Cutting board & knife

Wooden spoon

Aluminum foil

BBQ Chicken Tacos with Cabbage Slaw & Roasted Sweet Potatoes (GF, DF)

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*Approximate Values Based On My Fitness Pal


    Preheat oven to 450

    Cut the sweet potatoes lengthwise into 1-inch-wide wedges

    Thinly slice the cabbage having remove the hard core

    Discard root ends of scallions; thinly slice, separating the white bottoms and green tops

    Pat chicken dry & cut into bit sizes pieces, put in a bowl and season with salt & pepper

    Line a sheet pan (or two depending on size) with aluminum foil



    Step 1: Prepare & roast the sweet potatoes:

    Place potatoes on sheet pan or oven proof dish. Drizzle with olive oil and season with salt, pepper, and half the fry spice blend (you will have extra); toss to coat. Arrange potatoes 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.

    Step 2: 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.

    Step 3: Cook Chicken

    In a large skillet, heat a drizzle 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. 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.

    Step 4: Make the cheesy tortillas

    While the chicken cooks, place the tortillas on the lined sheet pan(s). Evenly top with the grated cheese; season with salt and pepper. Bake 3 to 4 minutes, or until the cheese is melted.

    Step 5: Assemble tacos and serve

    Assemble the tacos using the cheesy tortillas, cooked chicken, and slaw. Garnish with a dollop of avocado crema the sliced green tops of the scallions. Serve the tacos with the roasted sweet potatoes on the side.