Best Bbq Tacos Recipes

PAK BULGOGI (KOREAN BBQ CHICKEN) TACOS WITH SPICY SLAW AND SRIRACHA AIOLI

Steps:

• Make the spicy slaw: Stir the vinegar, sugar, sambal oelek and salt together in a large bowl until the sugar is dissolved. Add the red cabbage, mix well, cover and refrigerate for at least 3 hours or (preferably) overnight.
• Marinate the chicken: Whisk together the soy sauce, sugar, gochujang, ginger and sesame oil in a large bowl. Add the chicken strips and mix thoroughly. Cover the bowl and marinate for at least 1 hour or (preferably) overnight.
• Make the sriracha aioli: Mix the mayonnaise and sriracha until combined. Taste for spiciness and add more sriracha if needed.
• Heat the vegetable oil in a skillet over high heat, add the chicken and saute, stirring occasionally, until cooked through, 7 to 8 minutes.
• Warm the tortillas in a griddle or wrapped in damp paper towels in the microwave. Place the warmed tortillas on plates (double them if using store-bought tortillas). Divide the sauteed chicken among the tortillas, top with sriracha aioli, and then some slaw.

YUCATAN CHICKEN PUFFY TACOS WITH PEANUT-RED CHILI BBQ SAUCE AND RED CABBAGE SLAW

Steps:

• Whisk together orange and lime juices, chili and garlic in a shallow baking dish, add the chicken thighs, turn to coat and marinate 1 to 4 hours in the refrigerator.
• Preheat grill to high or grill pan over high heat. Remove thighs from the marinade and season with salt and pepper on both sides. Grill for 4 to 5 minutes on each side or until just cooked through. Brush with some of the peanut sauce during the last few minutes of grilling.
• Place tacos, chicken, peanut-red chili sauce, red cabbage slaw and relish in bowls and on serving platters and serve.
• Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the tomatoes and water. Bring to a boil and simmer for 10 minutes. Add the remaining ingredients and simmer for an additional 30 to 40 minutes until thickened, stirring occasionally.
• Transfer the mixture to a food processor and puree until smooth, season with salt and pepper, to taste. Pour into a bowl and allow to cool at room temperature. Sauce will keep for 1 week in the refrigerator stored in a tightly sealed container.
• Heat the oil in medium saucepan over medium heat; add the ginger and cook until soft. Increase heat to high, add the BBQ sauce and chicken stock and cook, stirring occasionally, until reduced by half.
• Whisk in the soy sauce and peanut butter and cook for 5 to 7 minutes longer. Season with salt and pepper.
• Place cabbage and onion in a large bowl. Whisk together the vinegar, orange juice, oil and honey and pour over the cabbage. Add the cilantro and season with salt and pepper. Garnish with mint. Let sit at room temperature for 20 minutes before serving.
• Combine the masa mix, salt and warm water in a large bowl and mix until a smooth dough forms. Pull off pieces of dough and roll them into balls about the size of a ping pong ball.
• Cut a quart size resealable plastic bag open down both sides, to form a rectangle. Use the bag to line the tortilla press as you shape the tortillas so they do not stick: Lay 1 side of the plastic over the bottom of the press. Place a ball of dough in the center, and fold the other side of the plastic over the dough. Shut the top of the tortilla and press firmly down on the dough to shape the tortilla.
• Meanwhile, pour 2 inches of vegetable oil into a large deep pot and heat to 350 degrees F.
• Drop a tortilla into the hot oil and, using a metal spatula, repeatedly douse the tortilla with the hot oil until it begins to puff up. Flip it over and, using the spatula, make an indentation in the center of the tortilla to form a taco shape. Transfer to paper towels to drain.
• Fill each taco with 2 tablespoons of shredded chicken, guacamole, beans and cheese or your favorite filling.
• Combine all ingredients in a small bowl just before serving.

SPICE-RUBBED CHICKEN BREAST TACOS WITH GRILLED POBLANOS, BBQ ONIONS AND COLESLAW

Steps:

• Heat the grill to high.
• Brush the poblanos with oil and season with salt and pepper. Place the chiles on the grill and cook until charred on all sides, about 10 minutes. Remove from the grill, place in a bowl and cover with plastic for 10 minutes. Remove the skin, seeds and stem and cut into thin slices.
• Brush the onions with oil and season with salt and pepper. Place on the grill and cook until lightly golden brown and just cooked through, about 4 minutes per side. Brush with some of the bbq sauce during the last few minutes. Most of the skin should come off on the grill, but if not, take it off when the onions come off the grill.;
• Whisk together the mayonnaise, sugar, celery salt, celery seed, vinegar and salt and pepper in a large bowl. Add the cabbage, carrot, onion and scallion and stir to combine, season with more salt and pepper, if needed. Let slaw sit at least 15 minutes before serving.
• Heat the grill to high.
• Whisk together the ancho, cinnamon, cumin, brown sugar, 1 teaspoon salt and black pepper in a small bowl.
• Season top side of the breasts with the rub mixture, turn over and season the back with the remaining salt. Drizzle with some of the oil and place on the grill, rub side down and grill until lightly golden brown and a crust has formed, about 3 minutes. Turn the chicken over, close the lid and continue cooking until just cooked through, about 6 minutes longer. Remove from the grill and let rest 5 minutes before slicing.
• Grill the flour tortillas briefly, just to mark and heat. To build the tacos, fold each tortilla around some of the chicken, poblanos, onions, coleslaw and guacamole.
• Combine all ingredients in a medium bowl and season with salt and pepper.

BBQ CHICKEN PIZZA TACOS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
• Cut the chicken breasts into ¾-inch (2 cm) cubes and transfer to a medium bowl. Add the salt, paprika, pepper, garlic powder, barbecue sauce, and honey, and mix with your hands until the chicken is well-coated.
• Heat the oil in a large cast-iron skillet over high heat.
• Add the chicken and cook for 10 minutes, or until golden and charred on the edges. Remove the pan from the heat.
• Place the tortillas side by side on the baking sheet with the edges overlapping slightly.
• Sprinkle the shredded cheese, red onion, bacon, cooked chicken, and parsley evenly over the tortillas.
• Bake for 10 minutes, or until the cheese is melted. Serve warm.
• Enjoy!

ADOBO SHRIMP TACOS WITH SMOKED BBQ CHIPOTLE COLESLAW

Steps:

• In a medium bowl, combine all of the ingredients. Mix well, then taste and adjust the seasoning, as needed. Refrigerate for about 1 hour.
• In a deep-fryer or heavy-bottomed pot, heat enough canola oil to come halfway up the sides of the pot, to 375 degrees F.
• In a medium bowl, combine the flour and cornmeal; set aside. Season the shrimp with the adobo. Dredge the seasoned shrimp in the cornmeal mixture, and then add them to the hot oil 1 at a time. Fry until golden brown, about 3 minutes. Remove the shrimp from the oil and drain on paper towels.
• Heat a medium saute pan over medium-high heat. Add a tortilla, and heat for about 30 seconds on each side. Spoon about 2 tablespoons of slaw in the center of the tortilla, then put 4 or 5 fried shrimp on top and fold like a taco. Repeat with the remaining ingredients. Serve hot or at room temperature.

SOUTHWEST BBQ CHICKEN TACOS

Steps:

• Combine barbecue sauce, seasoning and hot sauce in a small bowl. Let stand 15 minutes.
• Heat oil in a large skillet over medium heat until hot.
• Add chicken; cook and stir 3 to 5 minutes or until warmed through.
• Add barbecue sauce mixture. Cook 3 to 5 minutes more or until chicken is coated and sauce thickens slightly.
• Heat tortillas according to package directions.
• Spoon chicken mixture evenly onto the center of each tortilla.
• Top each taco evenly with tomatoes, Borden® Queso Fresco Fresh Crumbling Cheese and cilantro. Serve with lime wedges.

CHIPOTLE BBQ CHICKEN TINGA TACOS

Steps:

• Put chicken, 1/2 of the onion, and 6 garlic cloves in a pot. Add water to cover and bring to a boil. Lower heat and simmer until chicken is no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove chicken from the pot. Discard garlic and cooking water. Shred chicken when cool enough to handle.
• Combine ketchup, beer, vinegar, jalapeno pepper, brown sugar, ground chili pepper, mustard, cumin, paprika, and salt in a bowl for sauce.
• Melt butter in a large saucepan over medium heat. Add remaining onion and minced garlic; cook until onion has softened and turned translucent, about 5 minutes. Pour sauce over the chicken and stir until well mixed and heated through, 2 to 3 minutes.
• Serve chicken mixture in tortillas.

SPICE-RUBBED CHICKEN BREAST TACOS WITH GRILLED POBLANOS, BBQ ONIONS AND COLESLAW

Steps:

• For the poblanos: Heat the grill to high. Brush the poblanos with oil and season with salt and pepper. Place the chiles on the grill and cook until charred on all sides, about 10 minutes. Remove from the grill, place in a bowl and cover with plastic for 10 minutes. Remove the skin, seeds and stem and cut into thin slices. For the onions: Brush the onions with oil and season with salt and pepper. Place on the grill and cook until lightly golden brown and just cooked through, about 4 minutes per side. Brush with some of the bbq sauce during the last few minutes. Most of the skin should come off on the grill, but if not, take it off when the onions come off the grill. For the coleslaw: Whisk together the mayonnaise, sugar, celery salt, celery seed, vinegar and salt and pepper in a large bowl. Add the cabbage, carrot, onion and scallion and stir to combine, season with more salt and pepper, if needed. Let slaw sit at least 15 minutes before serving. For the chicken: Heat the grill to high. Whisk together the ancho, cinnamon, cumin, brown sugar, 1 teaspoon salt and black pepper in a small bowl. Season top side of the breasts with the rub mixture, turn over and season the back with the remaining salt. Drizzle with some of the oil and place on the grill, rub side down and grill until lightly golden brown and a crust has formed, about 3 minutes. Turn the chicken over, close the lid and continue cooking until just cooked through, about 6 minutes longer. Remove from the grill and let rest 5 minutes before slicing. Grill the flour tortillas briefly, just to mark and heat. To build the tacos, fold each tortilla around some of the chicken, poblanos, onions, coleslaw and guacamole. Fire Roasted Green Chile Guacamole: Combine all ingredients in a medium bowl and season with salt and pepper. Yield: 4 to 6 servings Recipe courtesy of Bobby Flay, 2008

BBQ PORK TACOS

Steps:

• PORK.
• Place pork in a pot, ketchup, barbecue sauce, garlic powder and water, simmer for an hour and a half, until the meat is very soft. You can use a slow cooker.
• SALAD.
• Place all ingredients in a bowl stir well.
• TO SERVE.
• Heat 2 tortillas and place 2 tablespoons of meat and a teaspoon of salad, and ready to enjoy.

KOREAN BBQ BEEF TACOS

Steps:

• Combine oil with Knorr® Beef flavor Bouillon Cube in small cup, mashing with fork until blended; rub over steak.
• Cook steak in large nonstick skillet over medium-high heat until desired doneness. Remove steak and set aside. Prepare Knorr® Menu Flavors Rice Sides™ - Asian BBQ in same skillet according to package directions.
• Meanwhile, combine carrot, snow peas, green onions and lime juice in medium bowl; set aside.
• Thinly slice steak. Evenly divide rice between tortillas. Top with steak, then vegetable mixture.

INSTANT POT® KOREAN BBQ TACOS

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and onion and cook until soft, about 5 minutes. Add garlic and ginger and cook until aromatic, about 30 seconds more. Deglaze the pot with vinegar and scrape the bottom. Add chuck pieces, brown sugar, soy sauce, sesame oil, chile-garlic paste, salt, and black pepper.
• Close and lock the lid; be sure vent is closed. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove beef and shred.

GRILLED BBQ CHICKEN TACOS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from the grill and set aside until cool enough to handle.
• Shred cooled chicken and transfer to a saucepan. Add barbecue sauce, onion, and chile-garlic sauce and stir until chicken is coated. Cook over medium-low heat, stirring often, until steaming, about 5 minutes.
• Place a few spoonfuls of chicken mixture onto each tortilla and sprinkle with Cheddar cheese, black olives, and tomato. Roll up and serve.

BBQ PORK WALKING TACOS

Steps:

• Add the garlic, onions and jalapeño to the bottom of a 6-quart slow cooker.
• Mix the brown sugar, chili powder, salt and pepper in a small bowl. Coat the pork shoulder in the seasoning mix and add to the slow cooker. Pour the barbecue sauce around the pork and cover with the lid. Cook on high until the pork is fork-tender, about 6 hours.
• Once finished, shred the meat using 2 forks. Toss in the sauce from the slow cooker to coat and leave on warm.
• Serve by slicing the corn chip bags open lengthwise. Pile in some of the BBQ pork, drizzle with the ranch and sprinkle over the fried onions and green onions. Serve immediately.

BBQ BEEF SOFT TACOS

Steps:

• Brown meat with onions and peppers in nonstick skillet. Stir in barbecue sauce; cook 2 min. or until heated through, stirring occasionally.
• Spoon onto tortillas; fold in half.
• Top with tomatoes and cheese.

HAWAIIAN BBQ PORK WONTON TACOS RECIPE - (4/5)

Steps:

• Place pork roast in the slow cooker. Add liquid smoke, and sprinkle pork with salt. Cook on low 8 hours or on high 4 hours. 30 minutes before serving, Remove the pork from the slow cooker and shred with two forks. Preheat oven to 400. Spray a baking sheet generously with cooking spray. Lay wonton wrappers out on a flat surface. Put 3-4 tablespoons water in a small bowl. Spoon about 2 tablespoons of shredded pork into the center of each wonton. Top with 1-2 tablespoons broccoli slaw and some red onion slices. Wet your finger tips with the water, then pinch two opposite corners of each wonton together so they stick together. Place wonton tacos on prepared baking sheet in a single layer, not touching. Spray tacos generously with cooking spray. Bake 10-15 minutes until wontons get crisp and edges begin to brown. While the tacos are baking, prepare the sauce. Combine all sauce ingredients in a medium sauce pan and whisk over medium-high and bring to a boil. Reduce to simmer and allow to thicken until tacos are done baking.Top with cilantro. Drizzle sauce onto tacos, or serve as a dipping sauce.

HONEY BBQ PULLED PORK TACOS

Steps:

• Combine pork chops and broth in a slow cooker. Cook on High until meat can be easily shredded, about 4 hours.
• Transfer meat to a cutting board and shred when cool enough to handle. Return to the slow cooker and set to Low.
• Add the bottle of barbecue sauce, black beans, and corn to the slow cooker. Stir until well combined. Cover and cook on Low until heated through, about 1 hour. Stir in 1/2 cup salsa. Taste and add more barbecue or salsa if needed.
• Serve filling in tortillas. Top with cotija cheese, lettuce, and tomato.

GROUND ELK TACOS WITH BBQ VEGETABLES

Steps:

• Add 1 tablespoon of olive oil and garlic clove in a skillet over medium heat. Add ground elk and cook for five minutes or until meat begins to brown. Add salt, garlic powder, cayenne pepper, chipotle pepper and cumin to the elk meat. Continue to stir until thoroughly cooked. Turn heat to low and add ½ bottle of the beer to your elk meat. Continue to cook on low while you BBQ your vegetables.
• Pre-heat barbecue to high temperature.
• Coat green onions, tomatoes, sliced onion with olive oil and salt. Place vegetables direct on grill. Turn vegetables as needed until they become slightly charred. While cooking your vegetables, place flour or corn tortillas direct on grill and cook about 1 minute on each side until warm. Remove vegetables and tortillas from grill when ready.
• Place tortilla on plate, add a heaping spoonful of elk burger, add a few red onions, green onion and cooked tomato. I like to then add a few mild green chilies, some shredded cabbage and sliced radish for the additional crunch. Enjoy... I know we did!

BBQ BEEF SOFT TACOS

Steps:

• BROWN meat with onions and peppers in nonstick skillet sprayed with cooking spray. Stir in barbecue sauce; cook 2 min. or until heated through, stirring occasionally.
• SPOON onto tortillas; fold in half.
• TOP with tomatoes and cheese.

MANGO BBQ MAHI MAHI TACOS

Steps:

• For the Slaw:
• In mixing bowl mix all ingredients together except the cabbage. Once evenly mixed add the cabbage and turn with your hands or spoons until the cabbage is evenly coated. Cover and store in refrigerator until ready to serve. Should be made 24 hours in advance.
• Mix all of the ingredients in food processor and puree. Pour into a bowl or jar and refrigerate.
• Cilantro White Sauce:
• Mix all of the ingredients in a mixing bowl until thoroughly combined. Cover and store in the refrigerator.
• Guacamole:
• Mix all of the ingredients into a mixing bowl. HINT: Use a potato masher first to crush the avocados then use spoon to combine the mixture. Cover and refrigerate.
• Tacos:
• Preheat the oven to 400 degrees F.
• Coat the mahi mahi with blackening seasoning. Add some olive oil to a saute pan and add the mahi mahi. Cook until flaky, about 3 to 5 minutes. Shred the fish with a fork or a spoon. When the fish is no longer pink in the center, add 1/2 cup BBQ sauce and mix together. Heat the tortillas in the oven for 30 seconds to 1 minute.
• To serve:
• Spoon the guacamole down the center of each tortilla then add a layer of shredded cheese and diced tomatoes. Add the slaw and the mahi mahi. Top with the white cilantro sauce. Arrange on a serving platter, get a napkin and dig in.

CHIPOTLE BBQ SHRIMP TACOS WITH PICKLED ONIONS

Steps:

• Heat Grill to Medium-High heat.
• Rinse onions under warm water; drain. Place in small bowl. Add half the lime juice; mix lightly.
• Mix cilantro, mayo and remaining lime juice until blended. Add to coleslaw blend in large bowl; mix lightly.
• Combine barbecue sauce and peppers. Thread shrimp onto skewers. Grill 4 to 6 min. or until shrimp turn pink, turning and brushing frequently with barbecue sauce mixture. Remove shrimp from grill; set aside. Add tortillas to grill; cook 30 sec. on each side or just until warmed.
• Remove shrimp from skewers; place on tortillas. Top with coleslaw and onion mixture; fold in half.