Crispy Chicken Tacos with BBQ Sauce

Ingredients

• 2 lb Chicken breast (Cut into small cubes)
• Garlic powder (To taste; approximately 1 tsp)
• Onion powder (To taste; approximately 1 tsp)
• Black pepper (To taste; approximately 1/2 tsp)
• Paprika (To taste; approximately 1 tsp)
• Salt (To taste; approximately 1 tsp, divided)
• Oil or butter for cooking the chicken (A little, as needed; approximately 1 tbsp oil)
• 3 tbsp Ketchup
• 1 tbsp Worcestershire sauce
• 1.5 tbsp Honey
• 2 tbsp Barbecue sauce
• 8 Corn or flour tortillas (The author allows either type; approximately 6-inch corn tortillas)
• Mozzarella cheese (To taste; approximately 200 g)
• Oil for frying the tacos (Optional; the author indicates they can also be browned without oil. Approximately 2 tbsp is expected to be absorbed)
• 2 Tomatoes (Diced)
• Onion (1 piece, diced; approximately 75 g)
• 1 Jalapeño (Diced)
• 1 Avocado (Diced flesh)
• Cilantro (To taste; approximately 15 g, chopped)
• 1 limón Lime juice for the pico de gallo (Juiced)
• Oregano (To taste; approximately 1/2 tsp)
• 5 tbsp Mayonnaise
• 3 tbsp Mexican crema or sour cream (The amount is inferred from the incomplete audio: “3 tablespoons of cream”)
• 1 limón Lime juice for the dressing (Juiced)
• Chipotle powder or paste (To taste; approximately 1 tsp)
• Paprika for the dressing (To taste; approximately 1/2 tsp)
• Garlic for the dressing (To taste; approximately 1 clove, finely chopped or crushed)
• Onion powder for the dressing (To taste; approximately 1/2 tsp)
• Salt for the dressing (To taste)
• Pepper for the dressing (To taste)

Steps

1. 1

   Cut the chicken breasts into evenly sized cubes. Place them in a bowl and season with garlic powder, onion powder, black pepper, paprika, and salt, adjusting the amounts to taste.

2. 2

   Heat a large skillet over medium-high heat and add a little oil or butter. Once hot, add the seasoned chicken in a single layer.

3. 3

   Cook the chicken, stirring occasionally, until thoroughly cooked, browned on the outside, and it reaches 165 °F / 74 °C in the center, approximately 8-12 minutes depending on the size of the cubes.

4. 4

   Add the ketchup, Worcestershire sauce, honey, and barbecue sauce to the skillet. Stir until all the chicken pieces are coated and the sauce is glossy and well combined, approximately 1-2 minutes.

5. 5

   Turn off the heat and set aside the chicken with BBQ sauce.

6. 6

   Heat a skillet or griddle to prepare the tacos. You can add oil to fry them or brown them without oil, as preferred.

7. 7

   Place a corn or flour tortilla in the hot skillet. Add mozzarella cheese and a portion of the chicken with BBQ sauce over one half of the tortilla.

8. 8

   Fold the tortilla and cook it on both sides until golden and crispy and the cheese has melted. Remove the taco and repeat with the remaining tortillas.

9. 9

   For the pico de gallo, combine the diced tomatoes, diced onion, jalapeño, avocado, and cilantro. Add the juice of one lime, salt, and oregano, and mix gently to avoid mashing the avocado too much.

10. 10

    For the dressing, place the mayonnaise, crema, juice of one lime, chipotle powder or paste, paprika, garlic, onion powder, salt, and pepper in a bowl.

11. 11

    Mix the dressing until smooth, creamy, and well seasoned. Taste and adjust the salt, pepper, or chipotle to taste.

12. 12

    Serve the hot, crispy tacos with the pico de gallo and creamy dressing on top or on the side.

Notes

The amounts of oil, cheese, and seasonings listed as “to taste” are estimates to make preparation easier. The author suggests using corn or flour tortillas and preparing the tacos with or without oil. Serve the dressing separately if you want to preserve the crispy texture.

Nutrition per serving

• main course
• tacos
• chicken
• Mexican
• crispy
• BBQ
• family meal