It’s time to level up Taco Night with these quick and easy chicken tacos that are packed with smoky, chipotle flavour. Mix and match with your favourte toppings for an impressive and interactive spread!
Recipe tags: smoky-chipotle base, easy difficulty, main, chicken, skillet
| 1 tbsp | olive oil |
| 1 tbsp | Better Than Bouillon® Smoky Chipotle Base |
| 1 tbsp | minced garlic |
| 4 cups | shredded rotisserie chicken |
| 3 tbsp | barbecue sauce |
| ½ cup | chicken broth |
| 12 | corn tortillas, warmed |
| ¾ cup | pico de gallo |
| ¾ cup | crumbled queso |
| 2 | medium avocados |
| ¾ cup | pickled red onions |
| ½ cup | chopped cilantro |
| 12 | lime wedges |
In a large skillet set over medium heat, add oil. Add Better Than Bouillon Culinary Collection Smoky Chipotle and garlic and cook for 2 to 3 minutes or until fragrant. Add chicken, barbecue sauce and chicken broth, and stir to combine. Simmer, stirring occasionally, for 3 to 5 minutes or until chicken is heated through and well coated.
Divide chicken mixture evenly among warmed corn tortillas. Top evenly with pico de gallo, crumbled queso, avocado slices, pickled onions. Sprinkle with cilantro and serve with lime.
Tip: To make quick pickled onions: simmer 50:50 vinegar and sugar. Add onions and continue simmering for 5 to 10 minutes or until softened. Cool completely