Barbecue Chicken Tacos
Summer is the perfect season for vibrant flavors, and nothing embodies this more than my barbecue chicken tacos with jalapeño coleslaw and cilantro lime crema. These tacos blend flavors and textures, promising to elevate your next dinner to a new level of deliciousness. This dish begins with the chicken. Marinated in a rich, smoky barbecue sauce, the chicken is baked to perfection, achieving that beautiful golden exterior while remaining juicy and tender inside.
Next, we move to the jalapeño coleslaw. Fresh, crisp cabbage and carrots are finely shredded and tossed with thin slices of jalapeño and red onion for a subtle kick. The slaw is then dressed in a tangy vinegar-based sauce, which perfectly balances the heat of the jalapeños and adds a refreshing crunch to each bite.
The cilantro lime crema is where things get interesting. This creamy concoction, made with sour cream or Greek yogurt, fresh cilantro, and a generous squeeze of lime juice, adds a zesty, creamy element that ties all the flavors together. It's cool and refreshing, providing a delightful contrast to the spicy slaw and smoky chicken.
To assemble the tacos, warm, soft tortillas are the canvas. A heaping spoonful of jalapeño coleslaw is laid down first, followed by a generous portion of barbecue chicken. A drizzle of cilantro lime crema follows, infusing the tacos with a burst of tangy creaminess. Finally, the tacos are topped with crumbled cotija cheese, adding a salty, crumbly texture and a sprinkle of fresh cilantro for a pop of color and fresh flavor.
These barbecue chicken tacos are not just a meal; they’re a celebration of summer flavors. Perfect for a casual get-together or a festive feast, they promise to impress your guests and leave everyone craving more.
Barbecue Chicken Tacos
Ingredients
- 2 large chicken breast
- 1 tbsp avocado oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- salt and pepper, to taste
- ½ cup barbecue sauce
- 12 small flour tortillas
- crumbled cotija cheese, for serving
- fresh chopped cilantro, for serving
- ¼ cup greek yogurt
- 2 tbsp mayonnaise
- 1 tsp dijon mustard
- 1 tbsp apple cider vinegar
- ½ tbsp sugar
- ¼ tsp celery salt
- ¼ tsp paprika
- ¼ tsp cumin
- ¼ tsp cayenne
- salt and pepper, to taste
- 1 cup cabbage, shredded
- ½ cup red cabbage, shredded
- ¼ cup carrots, shredded
- ¼ cup red onion, thinly sliced
- 1 green onion, thinly sliced
- 1 jalapeño, finely diced
- ½ cup greek yogurt or sour cream (or a mixture of both)
- half a lime, juice and zest
- 1 small garlic clove, grated
- salt, to taste
- ¼ cup fresh cilantro, chopped
Instructions
- Preheat the oven to 425°F. Evenly coat the chicken breast in the oil and seasonings.
- Bake in the preheated oven for 10 minutes. Remove the pan and pour the barbecue sauce over the chicken. Reduce oven temperature to 375°F and continue to bake for 20 minutes.
- While the chicken bakes, make the coleslaw. In a medium-sized mixing bowl, add all the ingredients for the jalapeño coleslaw and combine well so everything is evenly coated in sauce.
- In a small mixing bowl, make the cilantro lime crema by combining all the ingredients and mixing until smooth.
- When the chicken is done, let it cool before shredding.
- Assemble the tacos by warming the tortillas. Add the coleslaw, barbecue chicken, and crema. Finish with cotija cheese, fresh cilantro, lime, and jalapeños.
