Tacos! DUH! I always keep tortillas in my pantry for these occasions. Any protein leftover can pretty much be utilized to create a delicious taco. Now what to do for toppings?
The superfood salad mix was a great base to add a simple rice wine vinaigrette to for an added crunch to the tacos. I used a kale, Brussels sprouts, cabbage blend that was from a bagged salad kit at the grocery store (sometimes we have to take a short cut).
In the end, we ended up with a delicious 10 minute meal from the leftovers we had in our fridge.
We could not help but pair the meal with a clean and crisp Topo Chico!
Enjoy! If you like our recipes tag us @fridgetofork
BBQ Chicken Tacos with Superfood Slaw
- Category: Cabbage, leftovers, Mexican, Spicy, Weeknight Dinner
Ingredients
BBQ Crock Pot Chicken
- 4 chicken breasts, boneless and skinless
- 1 BBQ sauce, bottle
- 2 c mixed superfood greens
- 2 tbsp. rice wine vinegar
- 1 tbsp. olive oil
- 1 tsp. butter
- 4 flour (or corn) tortillas
Superfood Slaw
Tortilla
Instructions
BBQ Crock Pot Chicken
- Turn crock pot on high setting
- Place 4 chicken breasts in crock pot
- Add bottle of BBQ sauce of your choice on top of the chicken
- Cook on high heat for 4 hours.
- Shred chicken in sauce to serve.
Superfood slaw
- In a small mixing bowl, combine the superfood greens, rice wine vinegar and olive oil. Set aside until ready to make the tacos.
Tortillas
- In a medium sautee pan, turn heat to medium high.
- Place 1 teaspoon butter and let melt.
- Add tortilla and flip until golden brown on both sides.
BBQ Chicken Taco with Superfood Slaw
- Layer BBQ chicken and superfood slaw on top of the warm tortilla! Enjoy!
