Southwest BBQ Chicken Tacos: A Flavor Fiesta!

Get ready for a taste explosion! These Southwest BBQ Chicken Tacos are the perfect blend of smoky, sweet, and spicy, all wrapped up in a warm tortilla. They’re easy to make, incredibly flavorful, and perfect for a weeknight dinner, a weekend gathering, or any time you’re craving a fiesta in your mouth. We’ll walk you through each step, from marinating the chicken to assembling the perfect taco, ensuring a delicious and satisfying meal.

## Why You’ll Love These Tacos

* **Flavorful:** The combination of BBQ sauce, southwest spices, and fresh toppings creates a complex and delicious flavor profile.
* **Easy to Make:** With simple steps and readily available ingredients, these tacos come together quickly.
* **Customizable:** Easily adjust the spice level and toppings to suit your preferences.
* **Versatile:** Perfect for a weeknight dinner, party, or potluck.
* **Crowd-Pleasing:** Everyone loves tacos, and these Southwest BBQ Chicken Tacos are sure to be a hit.

## Ingredients You’ll Need

Here’s a breakdown of the ingredients you’ll need to create these amazing tacos:

### For the Chicken Marinade:

* **Chicken Breasts:** 2 boneless, skinless chicken breasts (about 1.5 pounds)
* **BBQ Sauce:** 1/2 cup of your favorite BBQ sauce (we recommend a smoky or sweet variety)
* **Olive Oil:** 2 tablespoons
* **Lime Juice:** 2 tablespoons, freshly squeezed
* **Chili Powder:** 1 tablespoon
* **Cumin:** 1 teaspoon
* **Smoked Paprika:** 1 teaspoon
* **Garlic Powder:** 1/2 teaspoon
* **Onion Powder:** 1/2 teaspoon
* **Salt:** 1/2 teaspoon
* **Black Pepper:** 1/4 teaspoon
* **Optional: Chipotle Powder:** 1/4 teaspoon (for extra heat)

### For the Taco Assembly:

* **Tortillas:** Corn or flour tortillas (6-8), your preference
* **Coleslaw Mix:** 2 cups, pre-shredded or homemade
* **Corn:** 1 cup, canned or frozen (thawed)
* **Black Beans:** 1 cup, rinsed and drained
* **Red Onion:** 1/4 cup, thinly sliced
* **Cilantro:** 1/4 cup, chopped
* **Avocado:** 1, diced or sliced
* **Lime Wedges:** For serving
* **Optional Toppings:** Sour cream, shredded cheese (cheddar, Monterey Jack, or a Mexican blend), pickled jalapeños

## Step-by-Step Instructions

Follow these detailed instructions to create the perfect Southwest BBQ Chicken Tacos:

### Step 1: Marinate the Chicken

1. **Prepare the Chicken:** Place the chicken breasts in a zip-top bag or a shallow dish.
2. **Combine Marinade Ingredients:** In a bowl, whisk together the BBQ sauce, olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, pepper, and chipotle powder (if using).
3. **Marinate the Chicken:** Pour the marinade over the chicken, ensuring it’s evenly coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor. The longer it marinates, the more flavorful and tender the chicken will be.

### Step 2: Cook the Chicken

There are several ways to cook the chicken, depending on your preference and available equipment. Here are three options:

**Option 1: Grill the Chicken**

1. **Preheat Grill:** Preheat your grill to medium-high heat (about 375-450°F).
2. **Grill the Chicken:** Remove the chicken from the marinade and discard the marinade. Place the chicken breasts on the grill and cook for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Use a meat thermometer to ensure accuracy.
3. **Rest the Chicken:** Remove the chicken from the grill and let it rest for 5-10 minutes before shredding or chopping. This allows the juices to redistribute, resulting in more tender and flavorful chicken.

**Option 2: Bake the Chicken**

1. **Preheat Oven:** Preheat your oven to 375°F (190°C).
2. **Bake the Chicken:** Place the marinated chicken breasts in a baking dish. Bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C). Use a meat thermometer to ensure accuracy.
3. **Rest the Chicken:** Remove the chicken from the oven and let it rest for 5-10 minutes before shredding or chopping.

**Option 3: Cook the Chicken in a Skillet**

1. **Heat Skillet:** Heat a skillet over medium heat.
2. **Cook the Chicken:** Remove the chicken from the marinade and discard the marinade. Add a tablespoon of olive oil to the skillet. Place the chicken breasts in the skillet and cook for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Use a meat thermometer to ensure accuracy.
3. **Rest the Chicken:** Remove the chicken from the skillet and let it rest for 5-10 minutes before shredding or chopping.

### Step 3: Shred or Chop the Chicken

1. **Shred or Chop:** Once the chicken has rested, use two forks to shred it, or chop it into bite-sized pieces.

### Step 4: Prepare the Toppings

1. **Prepare the Coleslaw:** If using pre-shredded coleslaw mix, you can use it as is, or you can add a simple dressing of mayonnaise, lime juice, and a pinch of salt and pepper. If making your own coleslaw, shred cabbage and carrots and combine with the dressing.
2. **Prepare the Corn and Black Beans:** If using canned corn and black beans, rinse and drain them thoroughly.
3. **Slice the Red Onion:** Thinly slice the red onion.
4. **Chop the Cilantro:** Chop the cilantro.
5. **Dice the Avocado:** Dice or slice the avocado.

### Step 5: Warm the Tortillas

1. **Warm Tortillas:** Warm the tortillas in a dry skillet, microwave, or oven. Warming the tortillas makes them more pliable and prevents them from cracking when folded.

* **Skillet:** Heat a dry skillet over medium heat. Warm each tortilla for about 15-20 seconds per side, until softened.
* **Microwave:** Wrap the tortillas in a damp paper towel and microwave for 30-60 seconds, or until warmed through.
* **Oven:** Wrap the tortillas in foil and warm them in a preheated oven at 350°F (175°C) for 10-15 minutes.

### Step 6: Assemble the Tacos

1. **Assemble Tacos:** Place a generous amount of shredded or chopped chicken in the center of each warm tortilla.
2. **Add Toppings:** Top with coleslaw, corn, black beans, red onion, cilantro, and avocado.
3. **Add Optional Toppings:** Add sour cream, shredded cheese, or pickled jalapeños, if desired.
4. **Serve:** Serve immediately with lime wedges for squeezing over the tacos.

## Tips and Variations

* **Spice Level:** Adjust the amount of chili powder and chipotle powder to control the spice level. If you prefer a milder taco, omit the chipotle powder altogether. For a spicier taco, add a pinch of cayenne pepper to the marinade.
* **Chicken Thighs:** You can substitute chicken thighs for chicken breasts. Chicken thighs are more flavorful and tend to stay more moist during cooking.
* **Vegetarian Option:** Replace the chicken with grilled or roasted sweet potatoes, black beans, or a vegetarian ground meat substitute.
* **Grilled Pineapple:** Add grilled pineapple to the tacos for a sweet and tangy flavor.
* **Homemade BBQ Sauce:** Make your own BBQ sauce for a truly customized flavor.
* **Creamy Cilantro-Lime Sauce:** Drizzle with a creamy cilantro-lime sauce for extra flavor and richness. To make the sauce, combine 1/2 cup sour cream, 1/4 cup cilantro, 2 tablespoons lime juice, 1 clove garlic (minced), and a pinch of salt and pepper in a food processor or blender. Blend until smooth.
* **Make it a Bowl:** Skip the tortillas and serve the chicken and toppings over rice or quinoa for a delicious and healthy bowl.
* **Spicy Mayo:** Instead of sour cream, drizzle with a spicy mayo. Mix mayonnaise with sriracha sauce to your desired level of heat.
* **Leftovers:** Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days. Use it in salads, sandwiches, or quesadillas.

## Serving Suggestions

These Southwest BBQ Chicken Tacos are delicious on their own, but they also pair well with a variety of sides.

* **Mexican Rice:** A classic side dish that complements the flavors of the tacos.
* **Refried Beans:** Another classic Mexican side dish.
* **Guacamole and Chips:** A crowd-pleasing appetizer.
* **Mexican Street Corn Salad:** A refreshing and flavorful salad.
* **Watermelon Salad:** A light and refreshing salad that’s perfect for summer.
* **Sweet Potato Fries:** A delicious and unexpected side dish.

## Frequently Asked Questions (FAQs)

* **Can I make these tacos ahead of time?**
* Yes, you can marinate the chicken ahead of time and store it in the refrigerator for up to 24 hours. You can also prepare the toppings in advance and store them separately. Assemble the tacos just before serving.
* **Can I freeze the cooked chicken?**
* Yes, you can freeze the cooked chicken. Let it cool completely before storing it in an airtight container in the freezer for up to 3 months. Thaw overnight in the refrigerator before using.
* **What kind of tortillas should I use?**
* You can use corn or flour tortillas, depending on your preference. Corn tortillas are gluten-free and have a slightly nutty flavor. Flour tortillas are softer and more pliable.
* **How do I prevent the tortillas from cracking?**
* Warming the tortillas before assembling the tacos will help prevent them from cracking. You can warm them in a dry skillet, microwave, or oven.
* **Can I use a different type of BBQ sauce?**
* Yes, you can use any type of BBQ sauce you like. We recommend using a smoky or sweet variety. If you prefer a spicier sauce, you can use a BBQ sauce with added chili or peppers.

## Southwest BBQ Chicken Tacos Recipe

**Prep Time:** 20 minutes
**Marinating Time:** 30 minutes (minimum), up to 4 hours
**Cook Time:** 20-25 minutes
**Total Time:** 1 hour 10 minutes (including marinating time)

**Yields:** 6-8 tacos

### Ingredients:

**For the Chicken Marinade:**

* 2 boneless, skinless chicken breasts (about 1.5 pounds)
* 1/2 cup BBQ sauce
* 2 tablespoons olive oil
* 2 tablespoons lime juice, freshly squeezed
* 1 tablespoon chili powder
* 1 teaspoon cumin
* 1 teaspoon smoked paprika
* 1/2 teaspoon garlic powder
* 1/2 teaspoon onion powder
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* Optional: 1/4 teaspoon chipotle powder (for extra heat)

**For the Taco Assembly:**

* Corn or flour tortillas (6-8)
* 2 cups coleslaw mix, pre-shredded or homemade
* 1 cup corn, canned or frozen (thawed)
* 1 cup black beans, rinsed and drained
* 1/4 cup red onion, thinly sliced
* 1/4 cup cilantro, chopped
* 1 avocado, diced or sliced
* Lime wedges, for serving
* Optional Toppings: Sour cream, shredded cheese (cheddar, Monterey Jack, or a Mexican blend), pickled jalapeños

### Instructions:

1. **Marinate the Chicken:** Place the chicken breasts in a zip-top bag or a shallow dish. In a bowl, whisk together the BBQ sauce, olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, pepper, and chipotle powder (if using). Pour the marinade over the chicken, ensuring it’s evenly coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours.
2. **Cook the Chicken:** Preheat grill to medium-high heat (or oven to 375°F/190°C). Grill or bake the chicken until the internal temperature reaches 165°F (74°C). Let rest for 5-10 minutes before shredding or chopping.
3. **Shred or Chop the Chicken:** Shred the chicken with two forks or chop it into bite-sized pieces.
4. **Prepare the Toppings:** Prepare the coleslaw, rinse and drain the corn and black beans, slice the red onion, chop the cilantro, and dice or slice the avocado.
5. **Warm the Tortillas:** Warm the tortillas in a dry skillet, microwave, or oven.
6. **Assemble the Tacos:** Place a generous amount of shredded or chopped chicken in the center of each warm tortilla. Top with coleslaw, corn, black beans, red onion, cilantro, and avocado. Add sour cream, shredded cheese, or pickled jalapeños, if desired.
7. **Serve:** Serve immediately with lime wedges for squeezing over the tacos.

Enjoy your delicious Southwest BBQ Chicken Tacos! They’re a guaranteed crowd-pleaser.