Description
These BBQ pulled chicken tacos are perfect for sharing with friends or family. Put all the toppings in small bowls on the table and let everyone build their own taco.
Ingredients
Units
Scale
- 14 oz chicken breasts
- 1/2 cup sour cream
- 1 1/2 cups iceberg lettuce, shredded
- 1 cup cherry tomatoes
- 1 cup barbecue sauce
- 1 cup cheddar cheese, shredded
- 6 small flour tortillas
- 1 jalapeño pepper
- 1 avocado
- 1 red onion
- 1 lime
- Fresh parsley
- Olive oil
Instructions
- Cook about 14 oz chicken breasts (2 pieces) in a large pot of water for about 12 to 15 minutes, until fully cooked. Let them cool slightly, then pull the chicken apart with two forks or your hands.
- Meanwhile, finely chop half of the red onion and slice the other half into rings. Slice the avocado and cut the jalapeño into thin rings. Shred the cheddar cheese and cut a small handful of cherry tomatoes into small pieces.
- Heat a splash of olive oil in a skillet and briefly sauté the chopped red onion. Add the pulled chicken and pour in the barbecue sauce. Stir well and warm everything over medium heat, stirring occasionally.
- Warm the mini tortillas in the microwave for about 1 minute and spread each one with a spoonful of sour cream. Top with iceberg lettuce, tomato, avocado, and the red onion rings.
- Spoon the pulled chicken over the tortillas and sprinkle with the shredded cheddar cheese. Finish with jalapeño and chopped parsley. Serve with a wedge of lime and extra sour cream.
- Cook Time: 30 minutes
- Category: Dinner
- Method: Boiling, Sautéing
- Cuisine: Mexican