BBQ Chicken Tacos Recipe
- cook TIME 15 mins
- prep TIME 10 mins
- total TIME 25 mins
Ingredients (23)
- 20 oz skinless boneless chicken breast sliced into cubes
- 8 6-inch corn tortillas
- 3 oz canned black bean
- 6 oz tomato diced
- 2 oz red onion diced
- 3 oz corn
- 1/4 cup coriander chopped
- 1 tbsp garlic minced
- 2 tbsp lime juice
- 2 tbsp olive oil
- 1/2 cup unsalted chicken broth
- 1/2 tbsp all-purpose flour
- 3 tbsp plain Greek yogurt
- 1 tbsp Hunt's tomato paste
- 4 tbsp Heinz ketchup
- 1 tsp Worcestershire sauce
- 1 tsp brown sugar
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp chili powder
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1 tsp red pepper flakes
INSTRUCTIONS
Prep:
Dice the Tomatoes: Half the tomato lengthwise and remove the stem, then scoop the seeds out. Cut each half into 1/4" strips, then each strip into small cubes.
Dice the Onion: Cut the onion in half lengthwise. Turn the half vertically and make thin slices but leave the root intact. Then turn the onion horizontally and push the knife crosswise into the slices. Then, thinly slice to make small, diced pieces.
Mince the Garlic: Cut off the root and remove the peel then thinly slice each clove. Rock the knife over the sliced pile a few times to finely mince the garlic.
Cook:
Make the Fillings: In a large bowl, toss 3 oz canned black bean, 6 oz tomato, 2 oz red onion, 3 oz corn, 1/4 cup coriander, 2 tbsp lime juice, and 1/4 tsp salt until well-mixed.
Sauté the Garlic and Add the Chicken: In a pan over medium heat, sauté 1 tbsp garlic with 2 tbsp olive oil for 30 seconds until fragrant. Then add 20 oz skinless boneless chicken breast to the pan and stir around for 2 minutes.
Add the Condiments: Continue adding 1 tsp brown sugar, 1/4 tsp salt, 1/2 tsp ground black pepper, 1/2 tsp chili powder, 1 tsp paprika, 1/2 tsp garlic powder, 1 tsp red pepper flakes, 1/2 tbsp all-purpose flour, 1 tbsp Hunt's tomato paste, 4 tbsp Heinz ketchup, and 1 tsp Worcestershire sauce and stir for 2 minutes to evenly coat the chicken.
Add the Broth: Add 1/2 cup unsalted chicken broth and stir around then reduce the heat to small and cook for 7 minutes.
Shred the Chicken: When the time’s up, turn off the heat and use 2 forks to shred the chicken. Lightly stir around to evenly coat the meat in the sauce.Preheat the oven to 375 °F to prepare for step 7.
Bake the Tortillas: Turn a muffin tray upside down then fold 8 6-inch corn tortillas in between the cups. Bake at 375 °F for 4 minutes.
Assemble the Tacos: When the tortillas are finished baking, remove them from the oven, then fill them with the shredded chicken and the pre-mixed fillings. Top with 3 tbsp plain Greek yogurt. Enjoy!
