BBQ CHICKEN TACOS
Delicious BBQ Chicken Tacos include marinated BBQ chicken served in a warm tortilla topped with black beans, corn, onion, cilantro, avocado and a creamy cilantro lime sauce.
Provided by Lauren Allen
Categories Main Course
Time 30m
Number Of Ingredients 13
Steps:
- Add chicken and 1/3 cup bbq sauce to a ziplock bag. Refrigerate for 1-3 hours.
- Make the creamy cilantro lime sauce by combining all ingredients until smooth. Refrigerate until ready to serve.
- Preheat grill and lightly grease with cooking spray. Add chicken and cook for 4-5 minutes on each side, flipping once, until cooked through (165 degrees F). Remove to a cutting board, baste with more BBQ sauce, and allow to rest for 5 minutes before chopping or shredding.
- Warm tortillas on grill or in a hot skillet. Add a spoonful of chopped chicken, corn, black beans, tomatoes and avocado to each warm tortilla. Drizzle with extra bbq sauce, and cilantro lime sauce. Garnish with fresh cilantro. Enjoy!
Nutrition Facts : Calories 688 kcal, Carbohydrate 102 g, Protein 43 g, Fat 15 g, SaturatedFat 2 g, Cholesterol 74 mg, Sodium 1229 mg, Fiber 19 g, Sugar 24 g, TransFat 0.02 g, UnsaturatedFat 10 g, ServingSize 1 serving
GRILLED BEEF BARBACOA TACOS
Use your grill to slowly braise the beef for these crowd-pleasing tacos.
Provided by Food Network Kitchen
Categories main-dish
Time 3h35m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Preheat a grill for indirect and direct cooking at medium heat. For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
- Halve the onions through the root and peel. Cut one half into two wedges. Slice the remaining onion half into 1/8-inch half-moons and reserve for pickling. Drizzle the tomato halves and onion wedges with vegetable oil and season with salt and pepper. Grill the tomato and onion wedges on the hot side of the grill, covered, until dark grill marks appear, about 5 minutes per side.
- Place the grilled tomato and onion in a food processor, along with the 1/4 cup vegetable oil, chopped cilantro, smoked paprika, brown sugar, cumin, oregano, garlic, chipotle peppers, 1 tablespoon cider vinegar, 2 teaspoons salt and 1/2 teaspoon black pepper. Blend until smooth. Transfer to a large bowl and add the beef chunks. Toss to coat.
- Lay out a large double-layered sheet of extra-wide heavy-duty foil. Put the beef in the center. (If using regular-width foil, divide the beef into 2 foil packets.) Bring the short ends of the foil together and fold twice to seal; fold in the other sides to seal, leaving room for steam. Place on the indirect side of the grill and cover. Cook until the meat is tender and shreddable, 2 1/2 to 3 hours.
- Meanwhile, combine 3/4 cup cider vinegar, 3/4 cup water and 1 1/2 teaspoons salt in a small saucepan over medium-high heat. When the liquid comes to a boil, stir in the reserved sliced onions and turn off the heat. Let cool completely and refrigerate until ready to use.
- Shred the beef and return to the sauce; toss well to coat. Serve with warm grilled tortillas, pickled red onions, and other desired toppings.
SOUTHWEST BBQ CHICKEN TACOS
Using prepared barbecue sauce and rotisserie chicken, you can have these easy Southwest-inspired chicken tacos on the table in no time at all.
Provided by Borden® Cheese
Categories Trusted Brands: Recipes and Tips Borden Cheese
Yield 4
Number Of Ingredients 10
Steps:
- Combine barbecue sauce, seasoning and hot sauce in a small bowl. Let stand 15 minutes.
- Heat oil in a large skillet over medium heat until hot.
- Add chicken; cook and stir 3 to 5 minutes or until warmed through.
- Add barbecue sauce mixture. Cook 3 to 5 minutes more or until chicken is coated and sauce thickens slightly.
- Heat tortillas according to package directions.
- Spoon chicken mixture evenly onto the center of each tortilla.
- Top each taco evenly with tomatoes, Borden® Queso Fresco Fresh Crumbling Cheese and cilantro. Serve with lime wedges.
Nutrition Facts : Calories 625.8 calories, Carbohydrate 57.6 g, Cholesterol 107.4 mg, Fat 26.4 g, Fiber 2.8 g, Protein 37.3 g, SaturatedFat 8.5 g, Sodium 1456.7 mg, Sugar 18.2 g
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