Prep 10 mins
Cook 15 mins
This recipe happened the same way many others do -- through scrambling to make a quick, impromptu meal out of ingredients on hand when none of the ingredients together make a traditional meal. As it turned out, this was a surprising success, even to a die-hard, traditional, barbecue-lovin' Tennessean. We now prefer these tacos over Mexican-style ones -- who knew? The best part is, this is such a flexible recipe, there's no way to make a mistake -- plus, if you have the cooked meat on hand and use prepared deli coleslaw, you can serve this with fruit on the side and have a well balanced meal on the table in about 20 minutes.
- 2 cups shredded chicken breasts, cooked
- 1 bag prepared coleslaw mix, diced or shredded
- 1 bottle creamy coleslaw dressing (we prefer Kraft)
- 1 bottle of your favorite barbecue sauce (we prefer Tony Roma's)
- 12 taco shells
- Combine coleslaw mix and dressing in a medium size mixing bowl.
- Let stand for at least 15 minutes; stir well.
- Combine shredded chicken meat with enough barbecue sauce (approx 1/2 cup) to coat the meat without being too saucy.
- Warm the meat and sauce over medium heat until heated through, reduce heat to very low, and simmer for 5 minutes for flavors to blend.
- Stand taco shells, open end down, on a large baking sheet; warm taco shells in a preheated 325 degree oven 3-4 minutes.
- Layer taco fillings in shells: chicken meat, coleslaw, barbecue sauce.
- Serve immediately.