Crispy BBQ Chicken Tacos

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 small amount; approximately 1 tbsp oil)
• 3 tbsp Ketchup
• 1 tbsp Worcestershire sauce
• 1.5 tbsp Honey
• 2 tbsp BBQ sauce
• 8 Corn or flour tortillas (The creator allows either type; approximately 25 g corn tortillas each)
• Mozzarella cheese (To taste; approximately 240 g)
• Oil for frying the tacos (Enough to brown them; they can also be cooked without oil, according to the source)
• 2 Tomatoes (Diced)
• Onion (1 piece, chopped; approximately 70 g)
• 1 Jalapeño (Chopped)
• 1 Avocado (Diced)
• Cilantro (To taste; approximately 15 g, chopped)
• 1 limón Lime juice for the pico de gallo (Approximately 2 tbsp juice)
• Dried oregano (To taste; approximately 1/2 tsp)
• 5 tbsp Mayonnaise
• 3 tbsp Sour cream
• 1 limón Lime juice for the dressing (Approximately 2 tbsp juice)
• Chipotle powder or paste (To taste; approximately 1 tsp)
• Paprika for the dressing (To taste; approximately 1/2 tsp)
• Garlic for the dressing (The source does not specify whether it is fresh or powdered; approximately 1 clove, chopped or mashed)
• Onion powder for the dressing (To taste; approximately 1/2 tsp)
• Black pepper for the dressing (To taste)
• Salt for the dressing (To taste)

Steps

1. 1

   Cut the chicken breast into small, uniform cubes so they cook at the same time.

2. 2

   Season the chicken with garlic powder, onion powder, black pepper, paprika, and salt. Adjust the seasonings to taste and mix to coat all the cubes.

3. 3

   Heat a large skillet over medium-high heat and add a little oil or butter.

4. 4

   Add the seasoned chicken to the skillet in a single layer. Cook, stirring occasionally, until browned on the outside and completely cooked through in the center, approximately 8 to 12 minutes; it should reach 74 °C.

5. 5

   Add the ketchup, Worcestershire sauce, honey, and BBQ sauce to the skillet.

6. 6

   Mix well and cook for 1 to 2 minutes, until the chicken is coated in a glossy, slightly thick BBQ sauce.

7. 7

   Turn off the heat and set the BBQ chicken aside.

8. 8

   Chop the tomatoes, onion, jalapeño, avocado, and cilantro. Place them in a bowl.

9. 9

   Add the juice of one lime, salt, and oregano to the bowl. Mix gently to avoid breaking up the avocado too much, and set the pico de gallo aside.

10. 10

    For the dressing, place the mayonnaise and sour cream in another bowl.

11. 11

    Add the juice of one lime, chipotle powder or paste, paprika, garlic, onion powder, salt, and pepper.

12. 12

    Mix until smooth and creamy. Taste and adjust the salt or chipotle to taste.

13. 13

    Heat a griddle or skillet. For crispier tacos, add a small amount of oil; you can also brown them without oil, as indicated by the source.

14. 14

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

15. 15

    Fold the tortilla when the cheese begins to melt and cook on both sides until golden and crispy and the cheese has melted. Repeat with the remaining tortillas.

16. 16

    Remove the tacos from the skillet and serve hot with the pico de gallo and creamy dressing on top or on the side.

Notes

The source indicates that corn or flour tortillas may be used and that the tacos can be fried with oil or prepared without adding oil. The quantities of seasonings listed “to taste,” as well as the cheese, oil, and some pico de gallo and dressing ingredients, are estimates because the video does not provide exact measurements.

Nutrition per serving

• main course
• tacos
• chicken
• crispy
• BBQ
• Mexican food
• easy
• cheesy