Bbq Time Tacos Recipe

Make the marinade

In a bowl combine smoked paprika, ground cumin, garlic powder, onion powder, brown sugar, salt, black pepper, apple cider vinegar and olive oil. Whisk until smooth to form a spice marinade.

Place the chicken strips in a shallow dish or zip-top bag. Pour half of the marinade over the chicken, toss to coat thoroughly, cover (or seal) and refrigerate for at least 30 minutes and up to 4 hours. Reserve the remaining marinade for finishing if desired.

Preheat a large skillet or cast-iron pan over medium-high heat. Add neutral oil. When shimmering, add the marinated chicken in a single layer (work in batches if necessary) and sear until browned, about 3–4 minutes per side, stirring occasionally so pieces cook through, total 6–8 minutes depending on thickness.

Lower heat to medium, pour 1 cup of BBQ sauce over the cooked chicken and stir to coat. Cook for another 2–3 minutes until sauce is warmed and slightly thickened and chicken reaches 165°F (74°C). Remove from heat and keep warm.

Prepare quick pickles: In a small bowl whisk apple cider vinegar, water, sugar and 1 tsp salt until sugar dissolves. Add thinly sliced radish or cucumber, stir and let sit at room temperature for at least 10 minutes (longer if you have time) to pickle lightly.

Make the creamy BBQ drizzle: In a small bowl combine mayonnaise, Greek yogurt, 2 tbsp BBQ sauce and optional hot sauce. Whisk until smooth and season to taste with a pinch of salt and a squeeze of lime from one wedge if desired. Refrigerate until ready to serve.

Warm tortillas: Heat a dry skillet over medium-high heat. Lightly brush each tortilla with melted butter or leave dry. Warm tortillas 20–30 seconds per side until pliable and slightly charred in spots. Keep wrapped in a clean towel to stay warm.

Assemble tacos: Lay a warm tortilla on a plate. Place about 2–3 oz (roughly 1/4 cup) of the BBQ chicken in the center. Top with shredded red cabbage (about 2 tbsp), a spoonful of pickled radish/cucumber, a sprinkle of diced red onion (about 1 tbsp), a little shredded cheese (about 1 tbsp), and a few cilantro leaves.

Finish with a generous drizzle of the creamy BBQ sauce and add pickled jalapeño slices to taste. Squeeze a lime wedge over each taco for brightness.

Serve immediately while hot. Leftover chicken keeps 2–3 days refrigerated; store sauces separately.