It is no secret that I am crazy about going all out for Saturday night dinners!!! I mean, what is a Saturday Night sensation if it doesn’t make your tastebuds scream?
I came up with this open taco recipe in less than 10 minutes but it left an impression that lasted way more than 10 minutes. It is not every day that I say my recipes are easy. This recipe is easy. I promise.
You have to try it out!
INGREDIENTS
- 12 taco sized tortillas
- 4 boiled chicken breasts shredded
- 1/2 cup bbq sauce
- 1/2 cup tomato sauce
- 2 tbsp syrup
- 1 teaspoon black pepper
- 1 cup cooked peas
- 1 cup milk
- 3 tbsp plain flour
- 2 tsp salt
- 2 cups shredded cabbage
- 4 tbsp mayonnaise
- 3 large carrots cut into long sticks
INSTRUCTIONS
- In a microwaveable bowl, place the shredded chicken, bbq sauce, tomato sauce, syrup and black pepper and mix.
- Place the bowl in the microwave for 5 minutes.
- In a saucepan , place the milk , plain, and salt and whisk.
- Place the saucepan on the stove and let the milk mixture heat up on high heat until the consistency is thick. This should take about 8 minutes. Stir continuously with the whisk to avoid lumps forming.
- When the milk mixture is now thick, add in the peas and stir before removing the saucepan from the stove.
- Place the shredded cabbage and mayonnaise in a medium bowl and mix until the cabbage is well coated.
- To assemble the tacos, place a tablespoon full of the chicken in one corner and repeat that with the peas, carrots and coleslaw.
- Do that for all the tacos and dinner will be ready to serve!
