I have never met a street taco I don’t like. In fact, probably not a street taco I don’t love. These BBQ Chicken Street Tacos are no different! I was at a restaurant in St. George a few months back and ordered a meal similair to this. I knew it wouldn’t be hard to recreate so I set out to make mine better, more flavorful and easy to throw together on a busy night.
In fact, if you use freeze dried pork or diced chicken this meal can come together in less than 10 minutes.
I happened to buy a rotisserie chicken this night and this meal came together in just minutes. You can also use pulled, cooked pork if you have that on hand. The flavors are very simple but come together so beautifully. It tastes like a cheesy, bbq chicken pizza all wrapped up in a crispy taco. Looking for a quick, weeknight meal? Give this one a try! Before you head out shopping, remember to check out our meal planner on PREPEAR as well as the grocery deals for FREE on our website. Using these two tools will save you $100’s a month on your grocery bill!
- 3 cups cooked shredded or diced chicken
- 3/4 cup favorite bbq sauce
- 1 tsp. Sriracha sauce
- 1 tsp. Montreal Steak Seasoning
- 1 tsp. garlic powder
- 1 whole pineapple cored and diced
- 1/2 cup cilantro chopped
- 1 red bell pepper diced
- 1/2 red onion or white onion diced
- Juice of 1 lime
- Salt to taste
- 1 avocado sliced (optional)
- 2 cups shredded colby cheese
- 1 pkg. corn tortillas
- For the chicken, cook the chicken any way you wish. You can buy a rotisserie chicken, use freeze dried chicken that has been hydrated or cook in a slow cooker until fork tender. Once your chicken is hydrated or cooked, cut into bite sized pieces or shred. Place the chicken in a bowl. To the chicken add the bbq sauce, Sriracha for a little kick, Montreal Steak Seasoning and garlic powder. Mix to combine.
- For the salsa, peel, core and dice the fresh pineapple. If you don't have a lot of time you can use a can of pineapple tidbits that has been drained. Place the diced pineapple in a bowl. Remove the stem and seeds of the red bell pepper and dice the flesh into small pieces. Place in the bowl with the pineapple. Chop the cilantro and add to the bowl. Peel and dice the onion and cut into small pieces and add to the bowl. Juice the limes over the salsa and season with a little salt. If you would like avocados on your taco, remove the peel and seed and slice the avocado to serve on the tacos.
- For the tacos, heat a flat griddle or pan to medium heat. Place a few corn tortillas to the pan and sprinkle with some of the cheese. Add a helping of the shredded meat. Let the tacos cook until the cheese is melted and the meat is warmed through.
- Remove the tacos from the griddle and serve with the fresh salsa and sliced avocados. Serve hot.
- Serves about 12 tacos with some extra salsa to enjoy with tortilla chips or a later meal.