Get ready because these BBQ Chicken Street Tacos are so simple to make you are going to be amazed at your serious cooking skills. This recipe is a recreation of a favorite taco I love sold in St. George Utah. There is nothing fancy about these tacos but the cheesy, fresh flavors all combine so well together you think you’re eating a BBQ Chicken Pizza on a taco. It’s fantastic!
You can even make this meal even easier by using canned, tidbit pineapple instead of fresh and Thrive Life Freeze Dried Pork or Diced Chicken. You could also use a rotisserie chicken to have this meal come together in only a few minutes. It’s easy-peasy and a crowd pleaser with all the delicious toppings and flavors.
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Ingredients
- Chicken:
- 3 cups shredded or diced chicken
- 1 cup favorite bbq sauce
- 2 tsp. Sriracha sauce
- 1 tsp. garlic powder
- 1/2 tsp. salt
- 1 tsp. Montreal Steak Seasoning
- Salsa:
- 1 whole pineapple cored and diced
- 1 red bell pepper diced
- 1/2 red onion diced
- 1/2 cup cilantro chopped
- 2 limes juiced
- Salt to taste
- Tacos:
- 2 cups shredded colby cheese
- 1 pkg. corn tortillas
- 1 avocado peeled, cored and sliced
Instructions
- Cook the chicken or use precooked rotisserie chicken. You can grill the chicken and dice or slow cook the chicken until fork tender (about 4 hours on medium-high heat). Once the chicken is cooked or rehydrated if you are using freeze dried chicken/pork, place the cooked meat into a bowl. Shred the chicken or break into bite sized pieces. Pour over the chicken the BBQ sauce, Sriracha, garlic powder, salt and Montreal Steak Seasoning. Stir until combined and set aside.
- For the salsa, prepare the fresh pineapple and dice into small pieces and place in a bowl. If you don't have a lot of time you can use canned, drained pineapple tidbits instead. Dice the red bell pepper and red onion and place in the bowl. Tear the cilantro into pieces and add to the salsa. Juice the limes and salt the salsa. If you want to add an avocado to your tacos, peel that and slice into thin slices.
- Heat a flat griddle to medium heat. Add several corn tortillas to the griddle. Put a small handful of cheese onto the taco. Add the cooked chicken and let the cheese melt and the chicken warm through. Serve the tacos with the fresh salsa and avocado and serve.
- Makes 12-15 tacos.
