BBQ CHICKEN TACOS
It’s that time of the year again where you get to enjoy amazing barbeque meals with your loved ones! We know how to bring life to a party with our Tortillas so here’s a recipe for an amazing Mexican Barbeque night! Our taquera tortillas are great for street food style servings and will enhance your Taco Experience!
Note: All our white corn products are made in Melbourne with Australian grown white corn!
Made this or any other recipe with our products, tag us on instagram @elcielo_mexican, use the hashtag #TheTrueTasteOfMexico.
Do not forget to check out our other yummy recipes!
Ingredients
- 12-15 El Cielo corn tortillas
- 2 boneless skinless chicken breasts (or thighs)
- 2/3 cup barbecue sauce
- 1 cup cherry tomatoes , chopped
- 1/3 cup red onion , chopped
- 15 ounce can La Sierra - Whole Black Beans, rinsed and drained
- 15 ounce can corn, drained
- 1 avocado , peeled and sliced
- Fresh coriander, chopped (for topping)
Creamy coriander lime sauce:
- 1/2 cup plain Greek yogurt
- 3 Tablespoons fresh coriander, chopped
- 1 tablespoon lime juice
- 1/4 teaspoon salt
For serving: Ki Gourmet - La Llorona Morita Chili Salsa
Instructions
- Add chicken and 1/3 cup bbq sauce to a ziplock bag. Refrigerate for 1-3 hours.
- Make the creamy coriander 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.
- Remove to a cutting board, baste with more BBQ sauce, and allow to rest for 5 minutes before chopping.
- Warm tortillas on grill.
- Add a spoonful of chopped chicken, corn, black beans, tomatoes and avocado to each warm tortilla.
- Drizzle with extra bbq sauce and the coriander lime sauce.
- Garnish with fresh coriander.
- Serve alongside the Morita Chili Salsa and enjoy!
