Crispy Chipotle BBQ Pulled Chicken Tacos with Creamy Avocado & Sweet Corn
Crispy Chipotle BBQ Pulled Chicken Tacos with Creamy Avocado & Sweet Corn. Slow cooker bbq chicken stuff into a crispy taco shell with lots of cheese and topped with creamy, limey avocado sauce and grilled sweet corn. Garnished with jalapeño and scallions. Served alongside a Chipotle Crema. Super cheesy, super saucy, and a liiiittle spicy. It’s taco Tuesday so gotta do it up big and maybe add a marg or two ;)) !!
So we haven’t done a taco Tuesday in a whileeeee. And honestly it was just starting to not feel right, you know?! So we wanted to bring it back with a cheesy, saucy, spicy, and of course delicious crispy chicken taco. The key is saving all that BBQ sauce from the slow cooker…because you're definitely going to want it for extra dipping later ;)) especially if you’re a big time sauce lover like me.
The sauce if definitely spicy…but you can handle it ;)) Butttt if you need a cool down, that’s what the creamy avocado and grilled corn salsa is for. And then a little Crema on the side, even though that’s a little spicy too, any sour cream Crema counts as a cool down to me.
Taco Tuesday also means another day closer to the weekend, so why not celebrate with a marg?! Or a beer?! What are you guys making for taco Tuesday tonight?!
Ingredients
3 pounds boneless, skinless chicken thighs
1 onion; chopped
3 chipotle peppers in adobo; chopped
2 teaspoons smoked paprika
2 cups barbecue sauce
1 cup beer
2 tablespoons corn starch + 1 tablespoon water
corn tortillas
2 cups shredded cheddar and Monterey Jack cheese
olive oil for drizzling
For the Corn Salsa
2 ears corn; grilled and kernels removed
1 jalapeño; seeded and diced
2 tablespoons chopped scallions
1 tablespoon olive oil
salt and pepper
For the Creamy Avocado
1 avocado
juice of 1 lime
salt and pepper
For the Chipotle Crema
1 cup sour cream
2 chipotle peppers in adobo + 1 tablespoon adobo sauce
salt and pepper
Directions
Add the chicken, onion, chipotle peppers, paprika, barbecue sauce, and beer to a slow-cooker. Cover and cook on high heat for 3 hours. Add the corn starch and water to thicken the sauce. Cook for another hour. When the chicken is finished cooking, let it cool and shred the chicken using two forks. Drizzle with additional sauce from the slow-cooker. Save the remaining sauce and transfer it to a small pot. Set aside.
Preheat the oven to 425 degrees. Warm 6 tortillas at a time in the microwave for about 35 seconds. Rub the tortillas with olive oil. Layer each tortilla evenly with the chicken and the cheeses. Fold the other half of the tortilla over the filling and press down to adhere. Spread tacos on a baking sheet. Transfer to the oven and bake for 5 minutes. Flip and cook for an additional 5 minutes until tortillas are crispy and cheese is melted.
Make the Corn Salsa. In a medium bowl, add the grilled corn, jalapeño, scallions, and olive oil. Toss to combine. Season with salt and pepper.
Make the avocado cream sauce. To the bowl of a food processor, add the the avocado, lime juice, salt, and pepper. Pulse until creamy and smooth.
Make the Chipotle Crema. In a small bowl, combine the sour cream, chipotle peppers in adobo and sauce, salt, and pepper.
Reheat the sauce from slow-cooker over low heat. Serve tacos with the slow-cooker sauce and topped with corn salsa and creamy avocado sauce. Serve alongside Chipotle Crema.
