Smoky Firecracker Chicken Tacos
This is a delicious and easy-to-make recipe for Smoky Firecracker Chicken Tacos, inspired by the famous street food of Tijuana. Perfect for a Friday night tailgate or a secret restaurant hack that tastes even better at home.
Allergens
Dairy (Queso Fresco)
Ingredients
- 1. 4 large boneless, skinless chicken breasts, cut into bite
- sized pieces 2. 2 cups smoky barbecue sauce 3. 1 tablespoon chili powder 4. 1 teaspoon paprika 5. 1 teaspoon ground cumin 6. 1 teaspoon garlic powder 7. Salt and pepper, to taste 8. 8 small flour tortillas, warmed 9. 2 cups shredded lettuce 10. 1 cup diced tomatoes 11. 1 cup crumbled queso fresco 12. 1 ripe avocado, sliced 13. 1 lime, cut into wedges
Instructions
- In a large bowl, combine the chicken pieces with chili powder, paprika, cumin, garlic powder, salt, and pepper. Mix well to coat the chicken evenly.
- Heat a grill or grill pan over medium high heat. Cook the seasoned chicken for 3 4 minutes per side or until fully cooked. Remove from heat and set aside.
- In a large skillet, warm the smoky barbecue sauce over low heat. Add the cooked chicken pieces and stir gently to coat.
- To assemble the tacos, place a small amount of shredded lettuce on each warmed tortilla. Top with a few pieces of the barbecued chicken, diced tomatoes, crumbled queso fresco, and avocado slices.
- Serve with lime wedges on the side for an extra burst of flavor.
Chef’s Insight
Use a high-quality smoky barbecue sauce to enhance the flavor of the dish.
Notes
Adjust the spiciness of the dish by adding more or less chili powder to taste.