BBQ Chicken Tacos with Cilantro-Citrus Slaw

• 24 ounces, fluid Canned Tomato Sauce, Unsalted
• 1/2 cups Apple Butter Preserves
• 1/2 cups Packed Dark Brown Sugar
• 1 Tablespoon Agave Nectar (or Honey)
• 2 Tablespoons New Mexico Chili Powder
• 1 teaspoon Cayenne Pepper
• 2 Tablespoons Balsamic Vinegar
• 1 Tablespoon Salt
• 1 whole Orange, Juiced
• 1 pound Pre-made Rotisserie Chicken
• 10 ounces, weight Package Corn Tortillas
• 16 ounces, weight Package Coleslaw Mix
• 6 ounces, fluid Container Chobani 0% Blood Orange Greek Yogurt
• 2 teaspoons Agave Nectar (or Honey)
• 1 bunch Fresh Cilantro, Roughly Chopped
• 1 teaspoon Salt
• 1/2 teaspoons Cracked Black Pepper
• 1 whole Blood Orange, Zest And Juice

1. For the BBQ sauce (if you prefer, you can purchase your favorite pre-made bottled sauce):
2. 1.
3. Place all of the sauce ingredients (except orange juice) in a medium saucepan.
4. Whisk together until smooth.
5. 2.
6. Heat over medium-high heat on the stove.
7. Bring to a boil, whisking constantly for 1 minute.
8. 3.
9. Lower the heat and let the sauce simmer for about 20 minutes, whisking ever so often.
10. 4.
11. Remove from heat and let the sauce cool completely.
12. 5.
13. When the sauce is cooled, add orange juice and whisk again.
14. For the slaw:
15. 1.
16. Place coleslaw mix in a large mixing bowl.
17. 2.
18. In a separate mixing bowl, whisk together the yogurt and agave.
19. 3.
20. Pour the mixture over the coleslaw mix and toss together using a spatula.
21. 4.
22. Add the cilantro, salt, pepper, orange juice and zest, and toss again.
23. 5.
24. Refrigerate for about an hour before topping the tacos.
25. See step 3 under Chicken Tacos.
26. For the chicken tacos:
27. 1.
28. Shred the chicken using your hands or a fork, place in a large mixing bowl.
29. Pour 1/2 cup of the sauce over the chicken and toss to combine.
30. Pour the remaining sauce into a canning jar for storage in the refrigerator.
31. 2.
32. Lay the corn tortillas down flat on a plate.
33. Place about 1/4 cup of chicken on top of the tortilla.
34. 3.
35. Place about 1/4 cup of the slaw on top of the chicken.
36. 4.
37. DEVOUR!

tomato sauce, apple butter, brown sugar, honey, new mexico, cayenne pepper, balsamic vinegar, salt, orange, chicken, corn tortillas, mix, yogurt, honey, fresh cilantro, salt, pepper, orange

Taken from tastykitchen.com/recipes/main-courses/bbq-chicken-tacos-with-cilantro-citrus-slaw/ (may not work)