BBQ Chicken Tacos & Slaw with Sweet Potato Fries

BBQ Chicken Tacos & Slaw with Sweet Potato Fries

BBQ Chicken & Slaw:
2 large chicken breasts
2 cups BBQ sauce

2 cups shredded cabbage
1 Tbs. apple cider vinegar
1 small jalapeno, minced
sea salt

Add the two chicken breasts to a slow cooker, and cover them with barbeque sauce. Cook on low for 6 hours, or until easily pulled apart with a fork.

Toss together the cabbage slaw, vinegar, jalapeno, and salt.
Allow to marinate for several hours.

Sweet Potato Fries:
2 large sweet potatoes
olive oil
sea salt

Preheat the oven to 400 degrees.

Slice the sweet potatoes, drizzle with olive oil and sea salt, and roast at 400 degrees for 25 minutes, finishing with a few minutes under the broiler.

Warm a few tortillas under the broiler just before serving and enjoy!