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.
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!
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Notes
Serving size: 3 tacosCorn: 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.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.