Bbq Chicken Tacos Recipe
Organic smoked pulled chicken, shaved iceberg, grilled corn, Oaxaca cheese, creole crema & pickled onions on grilled flour tortillas. Your choice of crispy fries, sauteed veggies, southern slaw or substitute tater tots $1
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Ingredients
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BBQ Pulled Chicken
Grilled Flour Tortillas
Grilled Corn & Toppings
Creole Crema
Pickled Onions (quick)
Finishing & Optional Sides
Method
Pickled Onions (quick)
- 1
Make quick pickled onions
In a heatproof jar or small bowl, combine 0.5 cup apple cider vinegar, 0.5 cup water, 1 tsp sugar and 0.5 tsp kosher salt. Stir to dissolve. Add 1 cup thinly sliced red onion, press down so onions are submerged. Let sit at room temperature for at least 15 minutes (or refrigerate for up to 24 hours) before serving. Reserve liquid and onions.
Creole Crema
- 2
Whisk crema
In a small bowl, whisk together 0.5 cup Mexican crema (or sour cream), 1 tsp Creole or Dijon mustard, 0.5 tsp hot sauce, 1 tsp fresh lemon juice, 0.25 tsp smoked paprika and 0.125 tsp kosher salt until smooth. Taste and adjust hot sauce or salt. Refrigerate until ready to use.
BBQ Pulled Chicken
- 3
Warm and season the chicken
Heat 1 tsp vegetable oil in a medium skillet over medium heat. Add 3 cups cooked shredded chicken and warm, tossing for 1–2 minutes. Stir in 3 tbs organic smoked BBQ sauce, 1 tbs apple cider vinegar, 1 tsp smoked paprika, 0.5 tsp kosher salt and 0.25 tsp black pepper. Continue cooking 3–4 minutes, stirring, until chicken is heated through and sauce clings to the meat. Taste and adjust seasoning. Keep warm on low.
Grilled Corn & Toppings
- 4
Grill corn kernels
Heat a grill pan or outdoor grill to medium-high. Brush corn kernels (from 2 ears, about 1 cup) lightly with oil and spread on the hot surface. Grill 3–5 minutes, stirring or shaking the pan occasionally, until kernels are charred in spots and fragrant. Remove and transfer to a bowl. If using canned/frozen corn, cook until lightly browned.
- 5
Prepare toppings
Crumble or shred 0.75 cup Oaxaca cheese. Shave 2 cups iceberg lettuce. Roughly chop 0.25 cup cilantro if using. Keep pickled onions and crema accessible for assembly.
Grilled Flour Tortillas
- 6
Warm tortillas
Brush both sides of 8 large flour tortillas lightly with a thin film of melted butter or oil (use remaining 1 tbs as needed). Heat a large skillet or griddle over medium-high heat. Working in batches, place tortillas on the hot surface and cook 20–30 seconds per side until warmed and lightly charred in spots. Keep wrapped in a clean kitchen towel to stay warm while assembling.
Assembly
- 7
Assemble tacos
Lay a warm tortilla on a plate. Spoon about 0.375 cup (approx. 3 tbs) of the warmed BBQ pulled chicken down the center of each tortilla (divide 3 cups chicken across 8 tortillas). Top each with about 2 tbs grilled corn, a small handful (about 2 tbs) of shaved iceberg, 1–2 tbs crumbled Oaxaca cheese and 1–2 tbs pickled red onions. Drizzle 1 tbs Creole crema over each taco and sprinkle with cilantro if using. Serve with lime wedges for squeezing.
- 8
Serve with sides
Offer the guest their choice of crispy fries, sautéed veggies, southern slaw or tater tots (note: tater tots add $1 if applicable). Plate the chosen side alongside the tacos and serve immediately while warm.