Barbecue Chicken Tacos Recipe :: The Meatwave

Ingredients

• For the Red Coleslaw
• 1/2 large head red cabbage, finely shredded on a mandoline or by hand
• 3/4 cup red onion, finely minced (about 1/2 a medium onion)
• 2 tablespoons kosher salt, plus more to taste
• 1/4 cup plus 2 tablespoons sugar, divided, plus more to taste
• 1/4 cup apple cider vinegar
• 1/4 teaspoon celery seed
• 1/4 teaspoon freshly ground black pepper, plus more to taste
• For the Chicken
• 1 1/2 teaspoons dark brown sugar
• 1 teaspoon kosher salt
• 1 teaspoon paprika
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper
• 1 1/2 pounds boneless, skinless chicken thighs
• 1 cup your favorite barbecue sauce
• For Serving
• 8 taco-sized flour tortillas
• 1 cup barbecue beans, warmed
• 4 ounces Longhorn cheddar cheese, grated
• 1/4 cup pickled jalapeños
• 1/4 cup sour cream
• 1/4 cup finely chopped fresh cilantro