Easy Carolina Pulled Chicken Tacos with Jalapeño Coleslaw
  • 1 cup white vinegar
  • 1 cup apple cider vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon cayenne pepper
  • 1 tablespoon hot sauce (ex. Texas Pete)
  • 1 teaspoon salt
  • 1 teaspoon fresh ground pepper
  • ¼-1 teaspoon red pepper flakes (add desired amount)
  • 2pounds prepared coleslaw
  • 2 jalapeños, seeded and diced
  • ½ cup diced red onion
  • juice of ½ a lime (approx. 2 tablespoons)
  • ¼ cup cilantro
  • 1 rotisserie chicken
  • ¼ cup Eastern Carolina BBQ sauce
  • Corn or flour tortillas
  • optional- monterey jack cheese, cilantro,fresh jalapeño slices, lime wedges
  1. For Eastern NC BBQ Sauce-Combine the white vinegar, cider vinegar, brown sugar, cayenne pepper, hot pepper sauce,red pepper flakes, salt and pepper in a jar or bottle with a tight-fitting lid. Refrigerate for a day before using so that the flavors will blend. Shake occasionally, and store for up to 2 months in the refrigerator.
  2. For Jalapeno Coleslaw- Mix prepared coleslaw mix. diced red onion, diced jalepeno, juice of half of a lime and cilantro and combine well. Cover and refrigerate until ready to serve.
  3. For Pulled BBQ Chicken- Remove chicken from the rotisserie chicken. Either shred chicken meat or chop. Drizzle with BBQ sauce and toss.
  4. To assemble tacos, arrange about 2-3 tablespoons of chicken on a tortilla; follow with 2-3 tablespoons of coleslaw. If desired sprinkle with monterey jack cheese, fresh jalapeño slices, lime juice and/or cilantro
Recipe by My Hot Southern Mess at https://www.myhotsouthernmess.com/2015/08/11/easy-carolina-pulled-chicken-tacos-with-jalapeno-coleslaw/