Serves 8
45 min
BBQ Chicken Tacos
Recipe GLPR8307f1622d5664
Crispy cheese-stuffed corn tortillas filled with tender BBQ chicken, fresh romaine lettuce, black beans, and roasted corn, topped with melted cheese and creamy ranch dressing. These handheld tacos are perfect for a casual lunch or dinner.
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Ingredients
2 cups shredded cooked chicken
1/2 cup BBQ sauce
16 white corn tortillas
2 tablespoons vegetable oil
2 cups shredded monterey jack cheese
2 cups chopped romaine lettuce
1/2 cup fire roasted corn
1/2 cup black beans, drained and rinsed
Ranch dressing
Sea salt to taste
Fresh lime juice (optional)
Fresh cilantro (optional)
Directions
In a large bowl, combine the shredded chicken with BBQ sauce, stirring until the chicken is evenly coated. Set aside.
Heat 1/2 teaspoon of vegetable oil in a large skillet over medium-high heat.
Sprinkle about 1 tablespoon of monterey jack cheese on one side of a corn tortilla, then place another tortilla on top to create a sandwich.
Place the cheese-filled tortilla sandwich in the hot skillet and cook until the bottom is lightly toasted and the cheese begins to melt, about 1 minute. Carefully flip and cook the other side for about 1 minute until lightly toasted and cheese is fully melted.
Transfer the cooked taco shell to a paper towel-lined plate and sprinkle lightly with sea salt. Repeat the process with remaining tortillas and cheese, adding more oil to the skillet as needed and being careful not to leave the pan unattended.
Fill each toasted taco shell with approximately 1/4 cup of the BBQ-coated chicken.
Top the chicken with romaine lettuce, fire roasted corn, black beans, and additional shredded monterey jack cheese.
Drizzle each taco with ranch dressing. If desired, finish with a squeeze of fresh lime juice and a sprinkle of fresh cilantro.
