Easy, flavorful tacos made with BBQ chicken, black beans, corn, and creamy cilantro lime sauce.
2 large boneless skinless chicken breasts (or thighs)
2/3 cup barbecue sauce, divided
1 cup cherry tomatoes, chopped
1/3 cup red onion, chopped
15 oz can black or pinto beans, rinsed and drained
15 oz can corn, drained
1 avocado, peeled, cored and sliced
12 corn tortillas or small flour tortillas
Fresh cilantro, chopped, for topping
Creamy Cilantro Lime Sauce:
1/2 cup plain Greek yogurt or sour cream
3 tbsp fresh cilantro, chopped
1 tbsp lime juice
1/4 tsp salt
In a ziplock bag, combine chicken and 1/3 cup BBQ sauce. Marinate in the refrigerator for 1 to 3 hours.
Mix all ingredients for the cilantro lime sauce until smooth. Chill until ready to serve.
Preheat grill and coat lightly with cooking spray. Grill chicken for 4–5 minutes per side, flipping once, until internal temperature hits 165°F. Remove, brush with remaining BBQ sauce, let rest for 5 minutes, then slice or shred.
Warm tortillas on the grill or in a skillet.
To assemble, layer chopped chicken, corn, beans, tomatoes, and avocado in each tortilla. Drizzle with BBQ sauce and cilantro lime sauce.
Garnish with fresh cilantro and serve immediately.
Serving size is approximately 3 tacos. Use canned, frozen, or fresh grilled corn. Add in extra vegetables like lettuce or grilled zucchini for variety. For a vegetarian version, substitute tofu. To keep it gluten-free, opt for corn tortillas and GF BBQ sauce. To use a crockpot, cook chicken with BBQ sauce for 4–6 hours. The chicken and veggies can be prepped in advance. Store leftovers separately and freeze chicken for up to two months.
Keywords: black beans, ranch dressing, bbq sauce, white corn tortillas, chicken thighs, red wine vinegar, homemade bbq sauce, mango salsa, brown sugar, rotisserie chicken, corn salsa, purple cabbage