~Jackie~
So I’m pretty proud of this recipe. Not only did it taste absolutely delicious, but it is really one of a kind. I think it’s safe to say that Amanda and I are both a lot addicted to Pinterest and mainly the “Food and drink” section. Sometimes I’m at work thinking I’m working on my excel spreadsheet reconciling month end accounts, but then I look at my screen and realize I have been looking at summer recipes to make in the winter for two hours. My point is that my idea for this recipe did not come from Pinterest (as do so many!), but I thought it up all on my own. So as a YouTube loser commenting on a video would say – FIRST.
Taco Tuesday. Is awesome. This popular restaurant promotion has moved its way into homes and become a weekly tradition around the world. My first Taco Tuesday took place at a local Mexican restaurant in Boulder (I won’t mention a name, but it has since shut down). These nights were filled with lots of tequila, tacos, and karaoke. Now I enjoy creating new taco recipes at home using different proteins and vegetables, and I never wake up hungover or with food poisoning #win. This particular recipe was created specifically for my husband because he is not a huge fan of tacos, but loves his bbq. He always gets mad because I buy gluten-free corn tortillas and they always fall apart, but recently I found these awesome corn tortillas that are thick enough to withstand a large amount of filling. The spicy bbq chicken is accompanied by a creamy yet sweet salsa to make the perfect pairing. This is a great meal to impress your loved ones or a big crowd!
This recipe has few ingredients and also takes like 30 minutes to make. To prepare the salsa, chop up the pineapple and avocado into similar size cubes. Dice up the jalapeno and cilantro and add to the pineapple and avocado mixture along with fresh squeezed lime juice and zest. Season this with salt and pepper and refrigerate until serving. To make the chicken, bake raw chicken breasts for 30 minutes and let them cool enough to shred. Saute the sliced red pepper and jalapeno until soft and add in the shredded chicken, bbq sauce, and apple cider vinegar. Saute this mixture for about 8-10 minutes. Warm the tortillas in the oven or microwave so they don’t break when you fill them. Fill each tortilla with the bbq chicken mixture, top with the chilled salsa, and add on any extra toppings you prefer (cheese, sour cream, hot sauce, cilantro, lime juice).
So it’s Tuesday – you are making tacos tonight. I hope you choose to make these delicious ones, but if you don’t, no matter what you make tonight stick it in a tortilla and you can celebrate with us. Or just have a margarita and that counts to. Cheers!
- 1 cup pineapple, cubed
- 1 avocado, cubed
- 1/2 jalapeno, diced
- 2 tablespoons cilantro, chopped
- 1 lime, juice and zest
- salt and pepper
- 2 cooked chicken breasts, shredded
- 1 red pepper, sliced
- 1 jalapeno, diced
- 1/2 cup barbecue sauce (spicy)
- 3 tablespoons apple cider vinegar
- 6 corn tortillas
- cheese
- sour cream
- hot sauce
- cilantro
- limes
- jalapenos
- Chop up pineapple and avocado into similar size cubes.
- Dice up the jalapeno and cilantro and add to the pineapple and avocado mixture along with fresh squeezed lime juice and zest.
- Season this with salt and pepper and refrigerate until serving.
- To make the chicken: preheat oven to 350 degrees and season raw chicken breasts with salt and pepper and rub with 1 tablespoon extra virgin olive oil. Bake chicken on sheet pan for 30 minutes and let cool enough to shred.
- Warm large skillet on medium heat and saute the sliced red pepper and jalapeno in 1 tablespoon of olive oil; season with salt and pepper. Cook until soft (about 5-8 minutes).
- Add in the shredded chicken, bbq sauce, apple cider vinegar, and stir to combine.
- Saute this mixture for about 8-10 minutes.
- Warm the tortillas in the oven or microwave before filling. Fill each tortilla with the bbq chicken mixture, top with the chilled salsa, and add on any extra toppings you prefer.
