Recipe Ingredients
For the slaw
- 1/2 cup plain Greek yogurt
- 1/4 cup pineapple juice
- Zest and juice of 1 lime
- 2 tablespoons freshly chopped parsley or cilantro
- Salt and freshly ground pepper
- 1 bag coleslaw mix
- 2 tablespoons fresh cilantro
For the pulled chicken
- 1/2 cup your favorite BBQ sauce
- 1/4 cup chicken broth
- 1 tablespoon apple cider vinegar
- 1 tablespoon brown sugar
- 1/2 teaspoon garlic powder
- 2 cups cooked chicken, shredded
- Salt and freshly ground pepper
For the tacos
- 8 Eggo Waffles
- Pickled Red Onions, store bought or homemade
To serve
- Alexia® Crispy Seasoned Potato Puffs
Recipe Directions
- For the Slaw, in a large mixing bowl combine the yogurt, pineapple juice, lime zest and juice, and parsley or cilantro. Whisk to combine and season to taste with salt and pepper. Add the coleslaw mix, stir well, and refrigerate for 10 minutes before serving.
- For the Pulled Chicken, in a medium-size pot combine the BBQ sauce, chicken broth, vinegar, brown sugar and garlic powder over medium heat. Whisk to combine and bring to a simmer. Add the shredded chicken and stir to coat well. Taste and adjust the seasoning. Keep warm.
- When ready to serve, toast the Eggo Waffles using your toaster or air fryer according to package directions. Cook the Sweet Potato Puffs according to package directions. Gently fold each waffle in half, fill it with pulled chicken, top with slaw and finish with pickled onions. Serve with sweet potato puffs.
Optional Homemade Pickled Red Onions
- In a 16-ounce Mason jar, combine both vinegars, sugar, salt, and your desired aromatics. Secure the lid and shake to dissolve the sugar and salt. Add the sliced onions. To eat right away, leave the onions at room temperature for 30 minutes, then dig in or store in the fridge for up to 2 weeks.
