BBQ Chicken Tacos

BBQ Chicken Tacos

These are my absolute favorite "go-to" meal in the summern - or in the winter when you're longing for vacation! 

What You'll Need

BBQ Chicken

3 Chicken Breasts

Tangy BBQ Sauce - I really like Sweet Carolina BBQ Sauce

1/2 Thinly Sliced Red Onion

1 Can Pineapple Chunks

Olive Oil

In a dutch oven, heat up three tbs of olive oil. Once heated, add in chicken breasts and sear on each side until the outer layer turns white. Once seared, add in an entire bottle of BBQ sauce, sliced onions and pineapple chunks. Bring to a simmer, then remove from heat.

Place dutch oven, covered, in an oven at 350 for 30 minutes, or until Chicken is cooked through and reads at a temperature of  165.

Once cooked, use two forks to shred chicken.

Mango Pico De Gallo

Two seeded and finely chopped jalapenos

Two seeded and finely chopped roma tomatoes

Three TBS finely chopped red pepper

Handful of finely chopped cilantro

1/2 Finely Chopped Mango

1/2 Lime

Mix chopped veggies, and toss with fresh lime

Avocado Mousse

1 Large Avocado, Mashed

4 TBS Sour Cream

Whip mashed avocado and sour cream until creamy.

Fixins

Shredded Cabbage (any will do)

Cilantro

Chopped Scallions

Assembly

In an oven set to 350, place corn tortillas on rack to warm. I like mine a little crispy, so I put in for about 2-3 minutes. Once warmed, pile on shredded cabbage, shredded BBQ chicken (strain with spoon), pico de gallo and avocado mousse. Top with sour cream, cilantro and scallions.

Enjoy!