Why I love this easy chicken taco recipe
Taco Tuesday has officially become a regular occurrence in our house. When everything got cancelled a few months ago, we started make “nights” of things to get us through, and we haven’t really stopped.
Wednesday night is usually burger night, but it’s always followed with reading a chapter in our Harry Potter book. Thursday is a nature show and Friday night is the winner with movie night. The kids look forward to our weekly activities and it makes planning the week so much easier.
To keep things from getting boring, I’ve tried to change things up on taco night, and this BBQ chicken taco recipe has been on my site for a long time now, but I’ve given it new life by removing the cheese and updating the recipe to be a little be easier.
While it’s not a traditional taco, we absolutely love the flavor, and how the freshness of the pineapple and cilantro pair with the smoky bbq chicken. The chicken takes literally 2 minutes to prep and the salsa can be made ahead of time (or you can even use store bought) to make things easier on a weeknight.
Here’s what you’ll need to make them
How to make bbq chicken tacos
Make the salsa. Chop the salsa ingredients and combine them in a large mixing bowl . To save time a little bit of time, I like to use canned, diced jalapeños.
You can make the salsa the day before, while the chicken bakes, whatever makes it easier for you.
Cook the chicken. Season the chicken thighs with BBQ dry rub and salt. Then put it on a baking sheet and bake for about 25 minutes, or until the chicken is cooked through. Boneless chicken thighs don’t take too long to cook, but I like to “overcook” them a bit to break down the fats.
Add the BBQ sauce. Remove the baked chicken from the oven and chop/shred it. The toss it with a little BBQ sauce. You can do it in a bowl or on your cutting board – just stir it with the sauce to coat.
Assemble the tacos. Fill tortillas with a bit of bbq chicken and top with fresh pineapple salsa. Serve with a lime wedge and/or some extra cilantro.
Other topping ideas:
- pickled onions
- sliced avocado
- dairy free sour cream (check our favorite dairy free products for recommendations)
This recipe would be great with:
- Mezcal Paloma Recipe
- Mexican Street Corn Salad with Cucumbers
- Chipotle salsa recipe
- Easy Refried Black Beans
More taco recipes you’ll love:Print
- 1 pound boneless skinless chicken thighs
- 2 tablespoons bbq dry rub
- 1/2 cup barbecue sauce
- 8 flour tortillas
- 1 cup pineapple salsa
- Preheat oven to 400˚F and line a baking sheet with parchment paper .
- Season chicken with dry rub and place on baking sheet .
- Bake for 25-30 minutes, or until chicken reaches 165˚F.
- Remove the chicken from the oven. Chop or shred the chicken, and toss with barbecue sauce
- To assemble tacos, divide the chicken between tortillas and top with pineapple salsa.
Keywords: dairy free, easy, chicken, bbq, barbecue, pineapple, tacos
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