arbecue anch readed hicken acos

Servings: 4

6pic inegar 6law

2 1/2 cups shredded purple cabbage 1/2 cup shredded carrot

2 alapenos, thinl sliced

1 1/2 tablespoons canola or vegetable oil 2 tablespoons apple cider vinegar 1 teaspoon sugar kosher salt freshl ground black pepper

)ried 2nions canola or vegetable oil,

for fr ing 1/2 cup all-purpose flour kosher salt freshl ground black pepper 1 ellow or idalia onion, cut

into 1/4-inch slices

8 taco-sized flour tortillas, warmed

1 package hef s raft readed hicken hunks, cooked according to package directions spic vinegar slaw 1 avocado, chopped fried onions 1/2 cup barbecue sauce 1/2 cup ranch dressing chopped cilantro optional

To make spicy vinegar slaw: In medium mixing bowl, combine cabbage, carrot and jalapenos.

In separate small bowl, whisk oil, vinegar and sugar; season generously with salt and pepper.

Drizzle over coleslaw mix and stir to combine. Let sit at least 10 minutes before serving.

To make fried onions: In small skillet over medium-high heat, heat 1 2 inch oil.

In small bowl, season flour well with salt and pepper. Coat onion slices in flour mixture and shake to remove excess flour.

Fry in batches until golden brown and crisp, about 30-45 seconds per batch. Remove to paper towel-lined plate and immediately sprinkle with salt.

Top each tortilla with cooked breaded chicken chunks, spicy vinegar slaw, chopped avocado, fried onions, barbecue sauce and ranch dressing. Garnish with cilantro, if desired.