BAYOU BLAZE CHICKEN TACOS

INGREDIENTS: * TEA TREE PRODUCTS

the chicken-

  • 2 lb boneless skinless chicken thighs

  • 2 tbsp Bayou Blaze seasoning *

  • 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 SEASONING *

  • juice of ½ lime

DIRECTIONS:

the chicken-

  1. Add all ingredients to a crock pot and cook on LOW for 6–7 hours (HIGH for 3–4 hours), until fork-tender.

  2. 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