Sweet and tangy barbecue chicken tacos with kale and crispy onions. These are a super easy summer dinner that can be made ahead.
Hey guys! I’m extra excited about today because I have a TACO recipe for you! I’ve been cooking away all weekend and decided to swap my post order to bring you this one today. I had a big shoot for Diego Pops in Scottsdale and was looking at tacos all day, so it was about time I actually got to eat one. I don’t mind photographing things that I can’t eat, but it definitely makes me hungry.
Blood Orange Barbecue Chicken Tacos
- 1 lb boneless skinless chicken breasts boiled and shredded (or shred a rotisserie chicken, or throw em in the crock pot!)
- 1/3 cup primal kitchen Golden Barbecue Sauce
- 1 tsp paprika
- 1 tsp chili powder
- 1 small blood orange peeled, segmented, and chopped
- 1/2 sweet onion sliced
- 1 tbsp coconut oil
- 1/4 tsp salt
- 3 cups shredded kale
- Fresh guac or avocado
- 8 Siete Grain Free Tortillas
Place the coconut oil, onions, and salt in a skillet over medium heat and sauté for 4-5 minutes, or until softened. Reduce heat to low and add in chicken, barbecue sauce, paprika, chili powder, and oranges. Stir well to combine, and then cover, stirring occasionally, until heated throughout (about 6-7 minutes.)
Heat tortillas in the microwave using a wet paper towel. Top with kale, chicken, extra barbecue sauce, and guacamole!