Smoky Firecracker Chicken Tacos

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

1. 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.
2. 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.
3. In a large skillet, warm the smoky barbecue sauce over low heat. Add the cooked chicken pieces and stir gently to coat.
4. 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.
5. 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.