Honey Barbecue Chicken Tacos
Soft flour tortillas stuffed with shredded chicken in a honey barbecue sauce and topped with a strawberry salsa.
Ingredients
For the Braised Chicken:
- 6 boneless, skinless chicken thighs
- ½ tsp. each kosher salt and black pepper
- 1 tbsp. extra virgin olive oil
- 1 cup chopped onions
- 2 tbsp. chopped garlic
- 1 cup chopped plum tomatoes
- 1 cup chicken stock
For the Honey Barbecue Sauce:
- 2 tbsp. unsalted butter
- 1 cup minced onions
- 1 tbsp. minced garlic
- 2 tbsp. honey
- 2 tbsp. Worcestershire sauce
- ¾ cup ketchup
- 1 tsp. soy sauce
- 2 tbsp. rice wine vinegar
- ½ tsp. ground black pepper
For the Strawberry Salsa:
- 1½ cups diced strawberries
- ¼ cup minced cilantro
- ¼ cup diced jalapeno, seeds and membranes removed
- 2 tbsp lime juice
To assemble the tacos:
- 8 small small flour tortillas
- 1 avocado, sliced
Instructions
- Begin by braising the chicken: Season the chicken on both sides with the salt and pepper. Heat the oil in a Dutch oven on medium heat. Then, brown the chicken lightly, on both sides, in several batches. When all the chicken is browned, add it back to the pot, with all the other ingredients. Simmer this, covered, for 50 minutes.
- While the chicken simmers, make the Honey Barbecue Sauce: Melt the butter in a three-quart saucepan and cook the onion and garlic until softened. Then, add the rest of the ingredients, and simmer for thirty minutes, uncovered.
- Also, make the Strawberry Salsa: Simply combine all the ingredients together in a bowl.
- Remove the chicken to a plate and shred it with two forks. Add it to the barbecue sauce.
- In a cast iron skillet, on medium heat, toast each tortilla on both sides. Fill each tortilla with some chicken. And top the chicken with the salsa and avocado.
Nutrition
Serving: 2tacosCalories: 600kcal
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