🌮 Happy Taco Tuesday, Fam! 🌮

This week we are looking for that perfect taco to end summer as we fade into fall! We’ve gone deep into the archives of one of our all time faves, Matty Matheson!

His Alabama White Sauce BBQ Chicken Tacos is a pure celebration that let’s us hang on to summer just a little longer!

Fun Fact: Alabama White Sauce🔥 was born in Decatur, Alabama, Big Bob Gibson’s BBQ opened in 1925 and is home of the tangy mayo-based white BBQ sauce—perfect for smoked chicken, zesty slaw, and surprise taco drizzles! 🌮✨

👇 Scroll down to meet the taco!

Cheers & hot sauce,
~The Taco Tuesday Crew

Recipe By: Matty Matheson
Matty Matheson is pure chaos kitchen energy—tattooed, loud, hilarious, and heart-on-sleeve—serving comfort food, wild laughs, and full-on flavor with zero apologies. 🌮🔥

INGREDIENTS
FOR YOUR DRY RUB
2 tbsp Cumin
2 tbsp Onion Powder
2 tbsp Garlic Powder
2 tbsp Dry Mustard
1 tbsp dried thyme
1 tbsp dried oregano
1 tbsp pepperoncini or cayenne
Fresh cracked pepper
Salt
8 chicken legs bone in, skin on
Canola Oil
Flour Tortillas

FOR YOUR ALABAMA WHITE BBQ SAUCE
1.5 cups Mayonnaise
1 tbsp Dijon Mustard
1 small jar of Horseradish
Dashes Worcestershire Sauce
1/3 cup Apple cider vinegar
Your favourite vinegar based hot sauce
2 cloves of garlic, minced
1 lemon

FOR YOUR COLESLAW
1 large Cabbage
1 large white Spanish onion
1⁄2 bunch cilantro
1 bunch green onion
1 jalapeno
3 Serrano peppers
1⁄2 cup bread and butter pickles
1 lime
1 lemon

INSTRUCTIONS
Mix your dry rub up in a bowl, and split the mixture in half.

Take your chicken legs and lay them out on a tray. Drizzle with canola oil and massage the oil in all over. Using one half of your dry rub, coat the legs liberally on all sides so that they are completely covered.

Preheat your smoker to 350f, and place your chicken legs in the middle rack. Close your smoker and allow to cook for about 1.5 hours.

Mix your mayonnaise, Dijon mustard and horseradish in a small bowl with the remainder dry rub mix. Add 2-3 dashes of Worcestershire sauce, 2 tablespoons of apple cider vinegar, and a few dashes of your favourite vinegar based hot sauce. Stir it all together, then grate in 2 cloves of fresh garlic, and add the zest and juice of 1 lemon. Put it in the fridge for later.

To make your coleslaw, take 1⁄4 of a large white cabbage, remove the core and slice as thin as possible. Throw it into a bowl and repeat with the white Spanish onion, sliced into rounds, and chop up the cilantro, including the stems.

Thinly slice your green onions, jalapeno and serrano peppers, add to your coleslaw mix. Finally, add 1⁄2 cup of chopped bread and butter pickles. Mix it up with your hands, put in the fridge with a wet paper towel over the top ready for serving.

Once your chicken has been in the smoker for about an hour and a half, remove and place on a large tray. Using tongs, shred the meat and remove all of the bones, then roughly chop.

Just before serving, finish your coleslaw with the zest of one lime and one lemon, then add the juice of 1 lime. Mix through with your hands.

Take your flour tortillas (you can grill or toast them if you like), load them up with your smoked chicken, a spoonful of your sauce, and top with a handful of coleslaw.

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