Barbeque Chicken Tacos on Fox and on Your Dinner Table!
Tune into Fox 4 this morning at 9:40 to see me making Barbeque Chicken Tacos! A few weeks ago, the crew from Fox 4 Good Day came to my kitchen to shoot several food segments. Barbeque Chicken Tacos is the second episode of three, the next is set to air on April 24th.
If you’re like me, we are always looking for a great weeknight meal that’s not too complicated. My Barbeque Chicken Tacos are tasty, simple to make and they’re delicious enough to serve a crowd. I recently made them for a family gathering of 10 to celebrate my dad’s 86th birthday and they were a hit!
The tanginess of the barbeque sauce with the crunch of the vegetables, seasoned with Mexican spices and the juice and zest of lime, create a taste explosion.
You can use leftover chicken, roast it fresh, or use a rotisserie chicken for this recipe. I like to make my barbeque sauce so the recipe is added below, but of course, you can use your favorite bottled sauce.
Barbeque Chicken Tacos
2 cups shredded chicken
1 cup Chocolate Barbeque Sauce or your favorite brand
6-8 Corn or flour tortillas
½ cup sour cream
½ red onion diced, coarsely
1 red bell pepper diced
2 zucchini squash, diced
2 ears of corn cut from the cob
1 tablespoon olive oil
Juice and zest of 1 lime
½ teaspoon of each, cumin, chili, onion powder, garlic powder
Salt and pepper to taste
Preheat oven to 400 degrees. Place all topping ingredients on a parchment-lined baking sheet and toss them together well. Roast the vegetables for 7 minutes, then toss and roast for another 5-7 minutes. Heat shredded chicken with the barbeque sauce. Add chicken, sour cream, and vegetable topping to the corn tortillas and serve at once.
Chocolate Barbecue Sauce
2 tablespoons butter
2 tablespoons extra dark cocoa
2 cloves garlic crushed
1 small onion minced
1 ½ cups ketchup
1/3 cup brown sugar
2 tablespoon cider vinegar
1 tablespoon Worcestershire sauce
2 teaspoons dried mustard
2 teaspoons salt
1 teaspoon pepper
¼ teaspoon cayenne pepper
In a medium saucepan, melt butter and cook onions and garlic for about 5 minutes. Add remaining ingredients and cook until heated through Use right away or refrigerate or freeze until needed.
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