BBQ Chicken Tacos

Ingredients

Chicken

• 1 Tbsp ancho chile powder
• 1 Tbsp Mexican oregano
• ½ Tbsp packed brown sugar
• ½ Tbsp smoked paprika
• 1 tsp cayenne pepper
• 1 tsp salt
• 1 lb. skinless, boneless chicken breasts

BBQ Sauce

• ¾ cup ketchup
• ½ cup apple cider
• ¼ cup apple cider vinegar
• 1 Tbsp brown mustard
• 1 tsp Worcestershire sauce
• 1 Tbsp ground espresso

For Assembly

• 1 Tbsp canola oil
• 1 large red onion, cut into strips
• 8 corn tortillas, warmed
• 6 oz. queso fresco, crumbled

Instructions

• Pre-heat oven to 350 degrees.
• In a small dish, mix together ancho chile powder, oregano, brown sugar, paprika, cayenne pepper, and salt.
• Rub the chicken breasts evenly with the spice mix and place in a greased 13×9 inch pan. Bake for 22 to 25 minutes, until it’s cooked through and no longer pink in the center.
• Cool the chicken for about 10 minutes and then cut it into small chunks and place them in a large bowl.

BBQ Sauce

• Place ketchup, apple cider vinegar, mustard, Worcestershire sauce, and ground espresso in a small saucepan and heat over medium heat. Cook for 5-7 minutes, until sauce is thickened.

Taco Assembly

• Mix the BBQ sauce with the chicken.
• Heat canola oil in a nonstick skillet over medium heat and sauté onion strips for about 7 minutes, until tender.
• Warm tortillas either in microwave or in a frying pan. Place tortillas on plate and top with BBQ chicken, red onions, and crumbled queso fresco.