Name: BBQ Chicken Street Tacos
Total time: PT5400.0S
Yield: 10
Ingredients: 1.5 pound Chicken Breast; 10 Small Corn Tortilla; 1/4 cup Dark Brown Sugar; 1 tablespoon Coarse Sea Salt; 2 teaspoon Cracked Black Pepper; 2 teaspoon Smoked Paprika; 2 teaspoon Garlic Powder; 2 teaspoon Onion Powder; 1 teaspoon Dry Mustard; 1/2 teaspoon Cayenne Pepper; 2 tablespoon Olive Oil; 1 Lime; 2 tablespoon Apple Cider; to taste Red Cabbage; to taste Red Onion; 1 Avocado; to taste Corn; to taste Cotija Cheese; 2 Lime; to taste Fresh Cilantro

BBQ Chicken Street Tacos

Recipe

5.0

1 rating

With a burst of smoky flavor and all the right spices, Barbecue Chicken Street Tacos are the tacos of your dreams! We’re going all out with juicy, smokey, and sweet barbecue chicken, creamy Mexican Street Corn, avocado, and cotija, all cocooned in a warm corn tortilla. Perfect for Taco Tuesdays and all summer long, they are a favorite for family dinners, backyard barbecues, and celebrations!

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Snowflakes & Coffeecakes

I'm Diane, but you can call me Mama V! I love to create and make family-friendly food for my family and friends, and I love sharing my favorite tried-and-true recipes.

https://www.snowflakesandcoffeecakes.com/

1HR 30MINS

Total Time

$1.27

Cost Per Serving

Ingredients

Servings

us / metric

1.5 lb

Chicken Breasts

pounded to an even thickness

or Chicken Thighs

Small Corn Tortillas

up to 12

Barbecue Sweet Rub

4 Tbsp

Dark Brown Sugar

1 Tbsp

Coarse Sea Salt

2 tsp

Cracked Black Pepper

2 tsp

Smoked Paprika

2 tsp

Sponsored

Simply Organic Onion Powder

1 tsp

Dry Mustard

1/2 tsp

Cayenne Pepper

plus more to taste

Wet Rub Barbecue Marinade

2 Tbsp

Olive Oil

Lime, zested, juiced

2 Tbsp

Apple Cider

Toppings

to taste

Red Cabbage

to taste

Chopped Red Onions

Large Avocado, thinly sliced

to taste

Corn

I used Mexican Street Corn

to taste

Crumbled Cotija Cheese

or Feta Cheese

Limes

sliced or quartered for squeezing

to taste

Chopped Fresh Cilantro

optional

Nutrition Per Serving

VIEW ALL

Calories

257

Fat

8.1 g

Protein

18.0 g

Carbs

25.6 g

Author's Notes

This recipe yields 10-12 tacos.

Refrigerate any leftover pulled pork in a vacuum-sealed bag or freezer Ziploc bag (pressing all the air out) for up to 3-5 days. Frozen pulled pork will last for up to 2 months in a freezer. Write the name and date on your freezer bags so you can keep track.

To bake chicken in the oven: Preheat the oven to 400 degrees F (200 degrees C). Line baking pan with non-stick foil. Add chicken in a single layer. Bake 14 to 16 minutes (for small/medium breasts that are about 5-6 oz), 16 to 20 minutes (for medium/large breasts that are 7 to 9 oz), or 20 to 25 minutes (for larger breasts), or until chicken is cooked to 160 degrees F (70 degrees C) on an instant-read thermometer, then remove from oven and cover with foil, let rest for 10 minutes to continue to cook to 165 degrees (75 degrees C).