HBH Chipotle BBQ Chicken Tacos

Half Baked Harvest back at it again! These tacos are a little time consuming, but so worth it! They aren’t your standard tacos, being BBQ flavored, so it makes them a little different to add to your weekly menu. I’m not even usually a barbecue sauce person, but these are just right.

Ingredients

Tacos

  • 1 tablespoon extra virgin olive oil

  • 1 1/2 pounds boneless skinless chicken tenders or cubed thighs

  • 2 teaspoons smoked paprika

  • 2 teaspoons chipotle chili powder

  • 1 teaspoon garlic powder

  • 1/4-1/2 teaspoon cayenne pepper

  • 2 tablespoons fresh thyme leaves

  • 1 1/2 teaspoons kosher salt

  • 1 cup ketchup

  • 1/3 cup honey

  • 2 teaspoons dijon mustard

  • 3/4 cup your favorite beer, or use chicken broth (I typically use chicken broth as that’s what I always have on hand)

  • 8-12 corn tortillas

  • 1 cup shredded Mexican cheese

    Salsa & Crema

  • 2 large avocados, halved

  • juice from 2 limes

  • 2 cups grilled or roasted corn (sometimes if I’m lazy I just use regular corn and toss it on the stove for a few minutes!)

  • 1 jalapeño, seeded, if desired, and chopped

  • 1/2 cup fresh cilantro, roughly chopped

  • 2 tablespoons chopped fresh chives

Instructions

  1. In a large pot, combine the olive oil, chicken, chili powder, garlic powder, paprika, cayenne, thyme, and salt. Set over medium-high heat and cook until the spices are fragrant, about 5 minutes.

  2. Reduce the heat to low, then add the ketchup, honey, dijon, and beer. Stir to combine and bring the sauce to a simmer.

  3. Cover and simmer for 20 minutes. If the sauce gets too thick, add additional beer to thin. Once the chicken is cooked, shred with two forks. Preheat the oven to 425° F.

  4. Meanwhile, make the crema. Combine the avocado and lime juice in a blender and blend until smooth and creamy. Season with salt.

  5. To make the salsa. In a bowl, combine the corn, jalapeño, cilantro, chives, and 1-2 spoonfuls of the avocado crema. Season with salt.

  6. Warm the tortillas for 30 seconds in the microwave, until pliable. On a baking sheet, rub the tortillas with olive oil. Lay each flat and then layer evenly with cheese and bbq chicken. Fold the other half of the tortilla over the filling, gently pushing to adhere.

  7. Transfer to the oven and bake for 5-8 minutes, then flip and cook another 5 minutes more, or until the cheese has melted and the tortillas are crisp.

  8. Serve the tacos with a dollop of the avocado crema, the corn salsa, lime, and fresh cilantro.

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