Barbecue Chicken Tacos
Servings
4Serving size
3 tacosThis recipe can be multiplied and makes great leftovers, hot or cold.
Ingredients
| 2 tsp. Olive oil |
| 1 large White onions (thinly sliced) |
| 1 Large Red bell peppers (thinly sliced) |
| 16 ounces Boneless, skinless chicken thighs (cut into strips) |
| 2 Tbsp. Low sodium ketchup |
| 1 Tbsp. Apricot preserves |
| 2 Tbsp. Apple cider vinegar |
| 2 tsp.. Worcestershire sauce |
| 1/2 tsp. Chili powder |
| 1 1/2 tsp. Paprika |
| 1/4 tsp. Ground mustard |
| 1/4 tsp. Salt |
| 12 tortilla, medium (approx 6 inch dia) Corn tortillas |
| 8 leaf outer Romaine lettuce (thinly sliced) |
Instructions
Add the red pepper and cook for 5 minutes. Toss frequently.
Remove the peppers to a plate and set aside.
Add 1 teaspoon of the olive oil to the skillet, swirl, and add the onions.
Cook for about 10 minutes over high heat. Stir frequently and cook until the onions begin to brown.
Add the chicken thighs and cook for 8 minutes. Stir frequently.
While the chicken and the onions are cooking, place the ketchup, preserves, vinegar, Worcestershire, chili powder, paprika, mustard, and salt in a small bowl and whisk until smooth.
Add the barbecue sauce to the chicken and stir well.
Reduce the heat to low and simmer for 5 minutes.
Place a skillet over medium high heat.
Warm the tortillas in the pan and place on plates.
Place the barbecued chicken and onion mixture on top of the tortillas.
Add the lettuce to the tacos and top with the cooked red peppers.
Serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Barbecue chicken pizza? How about barbecue chicken tacos? Once you’ve made the barbecue sauce they’re a quick and easy weeknight meal, and so fun to eat.
You can use the barbecue sauce included in the recipe or purchase a ready-made one. If you are going to choose a bottled barbecue sauce, look for one that is lower in sodium – there are now many on the market because producers are looking to create flavor in their sauces without added salt. About 150 milligrams of sodium in 2 tablespoons is about the maximum amount and there are many great choices.
For corn tortillas it is best to heat them slightly to soften them before serving, as there is less chance of the tortilla crumbling. They are easiest to heat on a flat plancha or a pancake griddle as you can do them about 6 at a time. If you like them a bit crispier, turn them frequently and remove when they are just beginning to crisp up.