Jump to Recipe. Grab your pitchforks... I have never been a huge Taco person. 🫣
BUT... When you put BBQ on chicken and stick it in a tortilla... I'm a fan. I'm a huge fu****g fan! This simmered homemade BBQ with tender shredded chicken inside a crispy baked tortilla is chef's kiss! 🤌🏻
Alright, alright, I get it. Taco recipes. They're everywhere. Overhyped. Been there, done that. But hold up before you click away, because what I'm about to introduce you to will shatter your preconceptions about this so-called "basic" dish.
Not just any BBQ chicken, mind you. We're talking slow-simmered, homemade BBQ bliss... The kind that is sweet, tangy, and savory perfection. And that's before we even get to the chicken. Imagine tender, juicy pieces that shred like a dream and soak up all that incredible BBQ sauce.
But wait, there's more! 🤣 Because these aren't your average soggy tortillas. Oh no, we're talking crispy baked tortillas. Each bite is a symphony of textures – the shatter of the tortilla, the tenderness of the chicken, and the saucy goodness of the BBQ. It's a flavor explosion that will have you saying "Holy guacamole!" (pun intended).
This recipe isn't for the faint of flavor. It's for those who crave bold, explosive taste sensations. It's for the taco skeptics who are ready to be converted. So, ditch the pitchforks (unless you need them to fend off taco-hungry family members), and get ready to level up your Taco Tuesday (or any night, really) with these Next-Level Crispy BBQ Chicken Tacos.
Recipe: Epic Crispy BBQ Chicken Tacos
Ingredients
1 tablespoon avocado oil
1 - 1½ pounds boneless, skinless chicken tenders or thighs
2 teaspoons paprika
2 teaspoons chili powder
1 teaspoon garlic powder
¼-½ teaspoon cayenne pepper (adjust to your spice preference)
2 tablespoons fresh thyme leaves
1 ½ teaspoons kosher salt
1 cup ketchup
¼ cup honey
1 T Brown Sugar
2 teaspoons Dijon mustard
1/2 cup beer (or chicken broth)
corn tortillas
1 cup shredded Mexican cheese
Directions:
Toss your chicken in avocado oil, chili powder, garlic powder, paprika, cayenne pepper, thyme, and a generous sprinkle of salt. Heat it up in a big pot over medium-high heat until fragrant. This takes about 5 minutes.
Mix ketchup, brown sugar, honey, Dijon mustard, and beer. Dump over chicken. Bring to a simmer, let simmer for 15-20 minutes.
Microwave those tortillas for 30 seconds, flat, until they're nice and pliable.
Lay tortillas flat, pile on that BBQ chicken and a generous amount of cheese.
Fold one half over the filling, gently pressing it down to seal the deal. Grab some oil and brush it onto those tortillas.
Pop those bad boys in the oven at 375° F. Bake for 5-8 minutes, then gently flip those tacos and bake for another 5 minutes. They're done when the cheese is melted and the tortillas are crispy enough to hold all that deliciousness.
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