BBQ Chicken Tacos with Coleslaw

One day, in the midst of being so tired of my regular dinner foods, Nicole shared a new recipe with me, that I happened to have the ingredients for.  I made it for dinner that night, and my family couldn't get enough of it!  It was so delicious!  The coleslaw with the barbecue chicken was so great together.  It was a nice twist on a typical weeknight meal.  I highly recommend these tacos!

BBQ Chicken Tacos
adapted from: eatingwell.com

1/3 c. sour cream (or Greek yogurt)
1 Tbsp. sugar
1 Tbsp. lemon juice
1 Tbsp. cider vinegar
3/4 tsp. kosher salt
1/4 tsp. pepper
dash of hot sauce (I'm pretty sure I used sriracha sauce)
2 c. shredded cabbage
2 c. shredded cooked chicken breast
1/3 c. of your favorite bbq sauce
corn tortillas
cilantro

In a small bowl, stir together the sour cream, sugar, lemon juice, cider vinegar, kosher salt, pepper and hot sauce.  Add the shredded cabbage and stir it until it is coated with the sauce.  In a sauce pan over medium heat, stir together the shredded chicken and the barbecue sauce until it is hot.  Fill the tortillas with barbecue chicken, top it with the coleslaw and cilantro, and enjoy!

Jen's Cabbage, Cranberry and Almond Salad

I didn't have a title for this, so I made one up.  Isn't it clever?  Sometimes my creativity amazes even myself.  If you take Jen's name out, you pretty much have every ingredient in the salad in that title.  Jen makes this a lot for family get togethers and it is becoming a family favorite.  It is very easy, very summer-y and, oh so delicious!

Jen's Cabbage, Cranberry and Almond Salad
by: Jen

1 medium size head of cabbage (peel off the outer leaves first)
1 c. mayonaise
1/2 c. sugar
1 Tbsp. vinegar
1/2 c. cranberries
1/2 c. almonds

In a small bowl, using a wire whisk, stir together the mayo, sugar and vinegar.  Let it sit while you cut up your cabbage.  This will help the sugar dissolve before you pour it on your salad.  Rinse the cabbage.  Do you know how to cut up a cabbage?  Because I didn't.  Cut it off of the middle (like you would a pineapple). Then chop those sections in to bite sized pieces.  Toss together the cabbage, cranberries and almonds.  Stir in the sauce.  Stir it in a half at a time, and see if you think you need to add it all.  You don't want it too runny.  Keep it in the fridge until you are ready to serve it.  It is pretty and delicious!