We first came up with this recipe for an appearance on ABC 7. It’s always great to see the ABC crew. They’re such great people and it’s always such a treat to be there (and then, of course, feed them after we wrap)!

As for this recipe specifically, think Mexican cuisine meets southern cookin’. It’s a food marriage you’ll want to revisit again and again!

Ingredients:

  • 2 chicken breasts, sliced width-wise into 1/2 – 1” strips 
  • 3 tablespoons Hungry Fan® Barbecue Spice Blend
  • 1/2 cup Pomì tomato sauce
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon brown sugar
  • 2 tablespoons avocado oil (or extra virgin olive oil)
  • Salt & pepper, to taste
  • 4 flour or corn tortillas
  • 1 (15 oz.) can black beans
  • 1 cup Romaine lettuce, sliced into thin strips
  • 1/3 cup red onions, finely diced
  • 1/4 cup 2% Greek Yogurt
  • 1/4 cup fresh cilantro, minced

Directions:

  1. Season chicken strips with 1 tablespoon Hungry Fan Barbecue Blends and set aside.
  2. In a small mixing bowl, combine the remaining 2 tablespoons of BBQ blend with the tomato sauce, Worcestershire and brown sugar. Mix well and season with salt and pepper as needed.
  3. Heat oil in a medium skillet over medium-high heat for one minute.
  4. Add in the seasoned chicken and cook for 2 minutes, stirring frequently.
  5. Pour in the barbecue sauce and continue to saut for another 5-7 minutes, until chicken is fully cooked. (You can also grill the chicken instead, brushing the sauce on repeatedly as the chicken cooks).
  6. Remove from heat.
  7. To plate the tacos, top each tortilla with a healthy portion of chicken, using a slotted spoon to drain off excess sauce.
  8. Top with black beans, lettuce and onions to taste.
  9. Then add a dollop (about a tablespoon per taco) of Greek yogurt.
  10. Drizzle with the barbecue sauce and sprinkle with fresh cilantro.
  11. Serve!

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