BAYOU BLAZE CHICKEN TACOS
INGREDIENTS:
the chicken-
2 lb boneless skinless chicken thighs
2 tbsp BAYOU BLAZE
1 tbsp CHEF’S BLEND OLIVE OIL
½ cup chicken broth
Juice of ½ lime
the slaw-
1 package coleslaw mix
¼ red onion, thinly sliced
2 tbsp BOURBON BALSAMIC
1 tbsp HONEY or maple syrup
2 tbsp mayo (optional for creaminess)
SALT & COARSE BLACK PEPPER to taste
the fire aioli-
½ cup sour cream
1 tbsp BAYOU BLAZE
juice of ½ lime
DIRECTIONS:
the chicken-
Add all ingredients to a crock pot and cook on LOW for 6–7 hours (HIGH for 3–4 hours), until fork-tender.
Shred with two forks directly in the pot. Let it sit in the juices for maximum flavor. Set aside.
the slaw-
Whisk BOURBON BALSAMIC, HONEY, mayo, SALT, and COARSE BLACK PEPPER.
Toss with the cabbage mix and onions.
Chill for a minimum of 30 minutes - the longer the better.
the fire aioli-
Mix all ingredients and set aside/chill until ready to use.
Add the Bayou Blaze chicken to a warmed flour or corn tortilla, add the Bourbon Vinegar Slaw and drizzle with the Fire Aioli
Optional toppings: avocado, pickled onions, cilantro, lime, hot sauce, crumbled cotija