BBQ Chicken Tacos
chicken breast, Hungry Fan Barbecue Spice Blend, tomato sauce, Worcestershire sauce, brown sugar, olive oil, tortillas, black beans, lettuce, red onion, Greek yogurt, cilantro
Barbecue, Latest Recipes, Main Event
We first came up with this recipe for an appearance on ABC 7. It’s always a treat to be with the ABC crew (and then, of course, feed them after we wrap)! And this recipe was especially perfect to show off on TV because it’s so darn quick, making it perfect for anyone’s schedule.
As for the flavors specifically, think Mexican cuisine meets southern cookin’. It’s a food marriage you’ll want to revisit again and again. Plus, your friends and family can easily customize toppings to their preferences, making this a homerun for all of your guests.
2 medium chicken breasts (about 1 pound total), sliced width-wise into ½–1-inch strips
4 tablespoons Hungry Fan Barbecue Spice Blend
½ cup Pomì tomato sauce
1 teaspoon Worcestershire sauce
1 teaspoon brown sugar
2 tablespoons avocado oil or extra virgin olive oil
Salt, to taste
Ground black pepper, to taste
4 8 or 10 inch flour or corn tortillas
1 (15-ounce) can black beans
1 cup Romaine lettuce, sliced into thin strips
⅓ cup red onions, finely diced
¼ cup 2% Greek Yogurt
¼ cup fresh cilantro, minced
Season chicken strips with 2 tablespoon Hungry Fan Barbecue Spice Blend and set aside.
Take heat down to a simmer, and add all other ingredients.
Simmer for 20 minutes. The sauce will reduce.
Combine the dry ingredients (garlic powder, paprika, onion powder, brown sugar, salt, and cayenne pepper) in a small bowl.
In a small mixing bowl, combine the remaining 2 tablespoons of barbecue blend with the tomato sauce, Worcestershire sauce, and brown sugar. Mix well, and season with salt and pepper as needed.
Heat oil in a medium skillet over medium-high heat for 1 minute.
Add in the seasoned chicken and cook for 2 minutes, stirring frequently.
Pour in the barbecue sauce and continue to sauté for another 5–7 minutes, until the chicken is fully cooked.* Remove from heat.
To plate the tacos, top each tortilla with a healthy portion of chicken, using a slotted spoon to drain off excess sauce.
Top with black beans, lettuce, and onions, to taste.
Add a dollop (about a tablespoon per taco) of Greek yogurt.
Drizzle with the barbecue sauce and sprinkle with fresh cilantro. Serve!
Pro Tip :
If you prefer to grill your chicken, have at it! Slice the chicken after you grill it and remember to continuously brush on more sauce as the chicken cooks.