Taking one of our favorite Taco Tuesday treats, BBQ chicken tacos, and making them a little more healthy by using gluten-free and organic ingredients.
Preheat the oven to 400 degrees F.
Place the chicken in a roasting pan. Drizzle with olive oil then sprinkle with salt and pepper. Cook for about 1 hour and 15 minutes or until the internal temperature reaches 165 degrees F. Remove from oven when chicken is cooked through and set aside to cool.
When cool enough to handle, remove the meat from the bones and shred. Add the BBQ sauce to coat the shredded chicken.
Meanwhile, make the slaw. Whisk together the vinegar and honey. Wash the broccoli slaw and place in a ziploc bag. Add the vinegar mixture and celery seed. Shake the bag and place in the refrigerator for about an hour. Flip once or twice so everything is coated. Drain any excess liquid before adding to the tacos.
When ready to assemble the tacos, place a wet paper towel on a microwave safe plate. Stack each tortilla on the paper towel and spray with olive oil. Wrap the paper towel around the stack and microwave for 1 minute to make them pliable.
Serve the corn tortillas stacked with the shredded BBQ chicken and slaw on top. Enjoy!