Ingredients
- For the chicken:
- 1 1/2 lbs boneless, skinless chicken breasts or thighs, chopped or shredded
- 1 tbsp olive oil or butter
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika (optional)
- For the sauce:
- 2 tbsp butter
- 1/4 cup honey
- 1/2 cup BBQ sauce (sweet, smoky, or spicy)
- 1/4 tsp garlic powder
- For the tacos:
- 8 small flour or corn tortillas
- 1 cup shredded lettuce or cabbage
- 1/4 cup sliced red onion or pickled onions
- 1/2 cup shredded cheese (cheddar, Monterey Jack, or pepper Jack)
- 2 tbsp fresh cilantro, chopped
- Lime wedges (for serving)
Instructions
- Season chicken with salt, pepper, and paprika.
- Heat olive oil or butter in a skillet over medium heat. Cook chicken for 6–8 minutes until golden and cooked through.
- Push chicken to one side. Add butter and minced garlic; sauté until fragrant, about 30 seconds.
- Stir in honey, BBQ sauce, and garlic powder. Toss chicken in sauce and let simmer for 2–3 minutes until coated and sticky.
- Warm tortillas in a dry skillet or microwave.
- Assemble tacos with chicken, lettuce or cabbage, onions, cheese, and cilantro.
- Serve with lime wedges for squeezing over the top.
Notes
- Use rotisserie chicken for a faster version.
- Add hot sauce or red pepper flakes for extra heat.
- Swap tortillas for lettuce wraps to make it low-carb.
- Top with crushed tortilla chips or crispy onions for crunch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American-Mexican
- Diet: Low Lactose
Nutrition
- Serving Size: 2 tacos
- Calories: 430
- Sugar: 14g
- Sodium: 670mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg
