Serving Size: 2 Tacos
WW Points+: 8 Calories: 314.5 Total Fat: 3.0 g
There is nothing like putting food in the crock pot in the morning and having it be done when you get home from work. Chicken breasts are cooked all day in BBQ sauce and then easily shredded when done to make delicious and juicy pulled chicken. But we're not done--then combine the chicken with pickled red onions and flavorful corn and pile it all onto flour tortillas...so good! The chicken also goes very well with a fork :) Seriously, it's so simple but so good.
There is a delicious BBQ restaurant near our house and it has become our new go to place. They have nachos made with BBQ potato chips, brisket covered with macaroni and cheese, and the best pulled pork tacos you will ever have in your life. Plus everything is smoked so it is extra tasty. The pulled pork tacos are smokey and delicious and topped with corn and pickled red onions...hence what inspired this recipe. I used chicken because it was what I had at the time and because I tend to like chicken tacos more than any other kind.
Now to tackle to pickled red onions. I had never made them before...and to be honest, had never eaten them until we ordered the pulled pork tacos at this restaurant. But they are super easy. However, I will have to leave you hanging because I won't be posting that recipe until tomorrow. If you don't want to make pickled onions, then you can simply chop up fresh red onions and use those instead.
Anyways these are very quick to make and are so delicious. After having them for dinner, lunch, and dinner again, my boyfriend still asked if I can make them at least once a week. So that's a pretty good sign that this recipe is a winner.
- 20 oz (about 3) Boneless, Skinless Chicken Breast
- 1/2 cup Barbecue Sauce (I used Sweet Baby Rays Original)
- 1/4 cup water
- 1 cup Corn Kernels
- 1 tbsp Lime Juice
- 2 tbsp Cilantro
- Salt and Black Pepper to Taste
- 1 1/2 cups Pickled Red Onions
- 12 six inch Flour Tortillas (I used La Banderita Fajita Flour Tortillas)
Place Chicken Breasts into a crock pot and pour BBQ sauce and water over the top. This will not fully cover the chicken, but don't worry, once shredded there will be plenty of yummy sauce.
Cook on low for 8 hours or high for 4. With 1 hour left in the cooking time, remove chicken and shred with two forks. Return to the crock pot and coat the shredded chicken with the sauce. Cook for the remaining hour.
In a small bowl, combine Corn Kernels, Lime Juice, and Cilantro.
Mix to coat the corn and add Salt and Black Pepper to taste.
Warm tortillas for about 20 seconds in the microwave between paper towels. In each taco add 2 ounces of BBQ Pulled Chicken.
Top with a few slices of the Pickled Red Onions and about 1 tbsp of the Cilantro Lime Corn. I topped mine with a little sour cream and another squeeze of fresh lime.
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