BBQ Chicken Tacos
Juicy BBQ chicken tucked into crispy cheese-edged tortillas with fresh pico and a creamy sauce. A quick, flavorful taco night favorite with perfect cheese pull.
Equipment
- 1 | cutting board |
- 1 | Knife |
- 1 | Mixing bowl |
- 1 Tongs
- 1 | Frying pan |
- 1 | Spatula |
Ingredients
- 1 | lb | chicken breast | cubed
- 1 | tsp | paprika |
- 1/2 | tsp | salt |
- 1/2 | tsp | black pepper |
- 1/2 | cup | BBQ sauce |
- 8 | small | tortillas |
- 1 1/2 | cups | shredded cheese |
- 2 | | tomatoes | diced
- 1 | | onion | diced
- 1 | | green chili | diced
- 1 | | avocado | diced
- 1/2 | cup | sour cream |
- 1 | tsp | chili powder |
- 1 | | lime |
- 1 | | fresh cilantro | for garnish
Instructions
- Cut chicken breast into even cubes.
- Season chicken with paprika, salt, and black pepper.
- Sear chicken in a pan, then add BBQ sauce and cook until caramelized.
- Place tortillas in a hot oiled pan and top with shredded cheese.
- Add BBQ chicken, fold tortillas, and cook until golden and crispy.
- Mix diced tomatoes, onion, green chili, and avocado for pico.
- Stir sour cream with chili powder for the creamy sauce.
- Fill tacos with pico and sauce, garnish with cilantro and lime.
- Tip: Let the cheese fully melt before folding for the best crispy edges.
Notes
Store leftover chicken separately and reassemble fresh.
Reheat tacos in a dry pan to restore crispness.
Use chicken thighs for extra juiciness if preferred.
Make the pico and sauce ahead for faster assembly.
Reheat tacos in a dry pan to restore crispness.
Use chicken thighs for extra juiciness if preferred.
Make the pico and sauce ahead for faster assembly.