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BBQ Chicken Tacos
Delicious BBQ Chicken Tacos include marinated BBQ chicken served in a warm tortilla topped with black beans, corn, onion, cilantro, avocado and a creamy cilantro lime sauce.
Prep Time
15 mins
Cook Time
15 mins
Marinate
1 hr
Total Time
30 mins
Servings: 4
Calories: 688 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 2 large boneless skinless chicken breasts (or thighs)
- 2/3 cup barbecue sauce , divided
- 1 cup cherry tomatoes , chopped
- 1/3 cup red onion , chopped
- 15 ounce can black or pinto beans , rinsed and drained
- 15 ounce can corn* , drained
- 1 avocado , peeled, cored and sliced
- 12 corn tortillas or small flour tortillas
- fresh cilantro , chopped, for topping
Creamy cilantro lime sauce:
- 1/2 cup plain greek yogurt , or sour cream
- 3 Tablespoons fresh cilantro , chopped
- 1 tablespoon lime juice
- 1/4 teaspoon salt
Instructions
- Add chicken and 1/3 cup bbq sauce to a ziplock bag. Refrigerate for 1-3 hours.
- Make the creamy cilantro lime sauce by combining all ingredients until smooth. Refrigerate until ready to serve.
- Preheat grill and lightly grease with cooking spray. Add chicken and cook for 4-5 minutes on each side, flipping once, until cooked through (165 degrees F). Remove to a cutting board, baste with more BBQ sauce, and allow to rest for 5 minutes before chopping or shredding.
- Warm tortillas on grill or in a hot skillet. Add a spoonful of chopped chicken, corn, black beans, tomatoes and avocado to each warm tortilla. Drizzle with extra bbq sauce, and cilantro lime sauce. Garnish with fresh cilantro. Enjoy!
Cup of Yum
Notes
- Serving size: 3 tacos
- Corn: Canned corn is convenient year round, or use frozen corn or cook sweet corn or grilled on the cob.
- Vegetables: This is a great meal to clean out the extra veggies in your fridge. We love to add grilled zucchini, chopped lettuce, or olives.
- Vegetarian: Instead of chicken, marinate extra firm tofu.
- Gluten-free Adaptation: Use gluten free BBQ sauce, and corn tortillas.
- Crockpot: Place chicken in crockpot and cover with bbq sauce. Cook for 4-6 hours, or until done. Slice or shred chicken.
- Make Ahead Instructions: The chicken can be marinated and the veggies can be chopped and kept separately in the fridge until ready to serve. Keep leftovers in separate containers in the fridge.
- Freezing Instructions: Place chopped or shredded chicken in a freezer safe bag and freeze for up to two months.
Nutrition Information
Calories
688kcal
(34%)
Carbohydrates
102g
(34%)
Protein
43g
(86%)
Fat
15g
(23%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
Monounsaturated Fat
7g
Trans Fat
0.02g
Cholesterol
74mg
(25%)
Sodium
1229mg
(51%)
Potassium
1619mg
(46%)
Fiber
19g
(76%)
Sugar
24g
(48%)
Vitamin A
705IU
(14%)
Vitamin C
26mg
(29%)
Calcium
167mg
(17%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 688
% Daily Value*
| Calories | 688kcal | 34% |
| Carbohydrates | 102g | 34% |
| Protein | 43g | 86% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 74mg | 25% |
| Sodium | 1229mg | 51% |
| Potassium | 1619mg | 34% |
| Fiber | 19g | 76% |
| Sugar | 24g | 48% |
| Vitamin A | 705IU | 14% |
| Vitamin C | 26mg | 29% |
| Calcium | 167mg | 17% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.