Alabama White Taco Recipe
Smoked chicken, coleslaw, alabama white sauce, southern fried
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Smoked Chicken
For the Coleslaw
For the Alabama White Sauce
For the Fried Tacos
Method
For the Smoked Chicken
- 1
Prepare the Chicken
In a bowl, mix olive oil, smoked paprika, garlic powder, salt, and black pepper. Rub this mixture generously over the chicken.
- 2
- 3
Shred the Chicken
Once smoked, let the chicken rest for 10 minutes, then shred it using two forks and set aside.
For the Coleslaw
- 4
Mix the Ingredients
In a large bowl, combine the shredded cabbage and grated carrots.
- 5
Prepare the Dressing
In a separate bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth.
- 6
Combine and Chill
Pour the dressing over the cabbage and carrots, mix well, and refrigerate for at least 30 minutes to let the flavors meld.
For the Alabama White Sauce
- 7
Combine Sauce Ingredients
In a medium bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, garlic powder, black pepper, and salt until smooth. Adjust seasoning to taste.
For the Fried Tacos
- 8
Heat the Oil
In a large skillet, heat vegetable oil over medium-high heat until shimmering.
- 9
Fry the Tortillas
Fry each corn tortilla for about 30 seconds on each side or until golden and crispy. Remove and drain on paper towels.
- 10
Assemble the Tacos
Fill each crispy tortilla with shredded smoked chicken, top with coleslaw and drizzle with Alabama white sauce. Serve immediately.