Description
These BBQ Chicken Tacos are easy, fresh and packed with flavor! Plus, learn my secret for making the best white corn taco shells.
Ingredients
Scale
- 2 cups shredded chicken (I used a rotisserie from the deli)
- 1/2 cup BBQ sauce
- 16 white corn tortillas
- 2 tablespoons (or more as needed) vegetable oil
- 2 cups shredded monterey jack cheese
- sea salt
- 2 cups chopped romaine lettuce
- 1/2 cup corn (I used Trader Joe’s Fire Roasted frozen corn)
- 1/2 cup black beans, drained and rinsed
- ranch dressing
- lime wedges and cilantro if desired
Instructions
- In a large bowl, toss shredded chicken with BBQ sauce to coat and set aside.
- Pour a 1/2 teaspoon of vegetable oil in a small skillet and heat on medium high heat. Sprinkle about 1 tablespoon of cheese, and top with another tortilla. Heat until the bottom of the tortilla is slightly toasted, and the cheese is melted, then flip and toast the other side. This usually only takes a minute per side. Remove the taco shell to a paper towel and sprinkle with sea salt. Repeat with remaining tortillas, adding more oil to the pan as needed. Be careful not to leave the oil in the pan unattended.
- Fill the taco shells with about 1/4 cup of the chicken, then top with lettuce, corn, black, beans, and cheese. Drizzle with ranch dressing. Add a squeeze of lime and sprinkle with cilantro if desired.
Nutrition
- Serving Size: 1 Taco
- Calories: 368
- Sugar: 7.2g
- Sodium: 505mg
- Fat: 18g
- Saturated Fat: 6.8g
- Unsaturated Fat: 9.5g
- Trans Fat: 0.1g
- Carbohydrates: 34g
- Fiber: 4.6g
- Protein: 20g
- Cholesterol: 51mg
