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Tacos filled with tender, juicy chicken marinated in a homemade barbecue sauce, with melting vegetables and gourmet cheddar cheese: they're even better than in Mexican restaurants! Simple and convivial, you'll love making them as much as you love eating them.
And if you love Mexican cuisine, you'll love these cheesy chicken and avocado quesadillas, these baked chicken Enchiladas or this Chimichurri chicken !
Table des matières
💙 Why you'll love it
- They're very simple to make: just cook the vegetables, marinate and cook the chicken, then put everything together.
- They're super gourmet, with that tender chicken, homemade barbecue sauce, delicious veggies and melted cheddar.
- They're perfect for entertaining friends or family for a convivial and generous meal.
🍯 Ingredients
These are the main ingredients, and the quantities can be found in the recipe card below.
- Chicken: I recommend chicken breast, as it's the easiest to shred.
- Spices: Cayenne pepper, garlic powder, onion powder and paprika.
- Herbs: thyme, oregano, dill, chives and mint. Use fresh or frozen herbs, but avoid dried for this recipe.
- Salted soy sauce to flavour the marinade.
- Honey to sweeten the marinade slightly.
- Tomato paste, which you can also replace with ketchup if you like.
- Peppers: red or yellow, which are sweeter than green. This is the peak season from June to September inclusive. Out of season, you can use frozen peppers!
- Avocado - did you know that, depending on the country of origin of your avocados, you run the risk of enriching the mafia? Find out more about green gold and alternatives in this Eco Tips.
- Cheddar cheese: I recommend buying it in blocks and grating it yourself, it's so much better!
- Greek yoghurt: a little thicker than traditional yoghurt, it adds a great texture to your sauce.
✅ Gluten-free version
To make this recipe gluten-free, use corn tortillas (their taste is neutral) instead of wheat tortillas, and check that your spices and tomato paste do not contain gluten.
💡 Frequently Asked Questions
You can prepare and cook the chicken and vegetables in advance. Once cooled, place in separate airtight containers in the fridge for about 3 days. When it's time to sit down at the table, all you have to do is assemble the rest of the recipe.
Homemade guacamole would be delicious! You can also add salsa sauce, fresh cilantro leaves, lime or sour cream.
Yes, it will save you time, but it probably won't taste the same.
If you like your dishes very spicy or hot, don't hesitate to add finely chopped jalapeño or serrano peppers. You can also add hot sauce, chili powder or more cayenne pepper.
Corn tortillas are traditionally used for authentic Mexican tacos. Their texture is slightly firmer than those made with wheat flour.
❄️Storage
Once assembled, these tacos won't keep for more than a few hours, since they contain avocado, which darkens quite quickly.
If you make these BBQ chicken tacos, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
Bbq chicken tacos
Ingredients
For the Chicken
- 10.5 oz chicken
- 1 tablespoon olive oil
- 1 pinch Cayenne pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 1 tablespoon thyme
- 1 tablespoon oregano
- 5 tablespoons soy sauce
- 3 teaspoons honey
- 2 teaspoons tomato paste
- 10.5 oz bell peppers sliced
- 1 avocado
- ½ cup cheddar cheese freshly grated
- 4 large tortillas
For the sauce
- 5 tablespoons Greek yogurt
- 10 tablespoons dill
- 5 tablespoons chives
- 3 tablespoons mint
- ½ lime
- salt to taste
- black pepper to taste
Instructions
- Coarsely chop your chicken and mix with olive oil, cayenne pepper, garlic, onion, paprika, thyme, oregano, soy sauce, honey, tomato paste, salt and pepper.
- Place in a frying pan and cook over medium-high heat for 5 minutes. Meanwhile, finely chop the peppers and cook in another pan with a drizzle of olive oil over high heat for around 20 minutes, stirring occasionally to prevent them from sticking.
- Then lower the heat on the chicken, cover and cook for 10 minutes, stirring halfway through. Meanwhile, cut your avocado into thin strips and prepare the sauce by blending Greek yogurt, lime juice, dill, chives, mint and olive oil.
- Heat the tortillas for a few seconds in the microwave, spread with the sauce and top with the chicken, peppers, avocado slices and cheddar.
- Place in the oven for 5 minutes and enjoy!
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