Are you guys as obsessed with tacos as I am? I can’t get enough of them! These barbecue chicken tacos were a fun new twist and I’m so glad I tried them. I love barbecue chicken, and the combination with the juicy corn, black beans, fresh lettuce, and ranch dressing is divine. What makes these tacos extra special, though, is the shells. Corn tortillas are double layered with cheese in the middle to make a sturdy quesadilla shell. Delicious and genius! Even with the extra time needed to make the taco shells, these tacos were quick and easy to make, and I had dinner on the table in less than twenty minutes. Perfect for a busy night!
Barbecue Chicken Tacos
16 small corn tortillas
1 cup finely shredded cheese (I used cheddar)
2 cups shredded cooked chicken (I used rotisserie)
1/4 cup barbecue sauce
1/2 cup frozen corn, thawed
1/2 cup black beans
2 cups shredded romaine lettuce
1/4 cup ranch dressing
lime wedges, for garnish
Preheat a large skillet over medium high heat. Spray one side of each tortilla with cooking spray. Place the tortillas, two at a time, in the preheated skillet, sprayed side down. Sprinkle each tortilla with shredded cheese, then top with another tortilla, sprayed side up. Cook 2-3 minutes, until golden brown, then flip and cook the other side of the tortilla an additional 2-3 minutes. Remove to a paper-towel lined plate and set aside. Repeat with remaining tortillas.
In a small microwave safe bowl, mix the chicken and barbecue sauce. Heat 1-2 minutes on high, or until warm. Spoon 1/4 cup of chicken into each tortilla, then top with corn, beans, and lettuce. Drizzle with ranch dressing and serve with a lime wedge for garnish. Enjoy!
adapted slightly from Lovely Little Kitchen