BETTER Than a FOOD TRUCK - BBQ Chicken Street Tacos with Easy Mexican Coleslaw

BBQ sauce

🥗Healthier: homemade BBQ sauce

💰Cheaper: ketchup + vinegar

Homemade reduces sugar and preservatives.

corn tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: flour tortillas

Whole wheat adds fiber.

avocado

🥗Healthier: guacamole

💰Cheaper: mashed peas

Mashed peas are a budget-friendly alternative.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: creamy dressing

Greek yogurt offers protein with fewer calories.

Season boneless, skinless chicken thighs with seasoning and olive oil, then refrigerate.

Prepare jalapeno avocado coleslaw by mixing avocado, jalapeno, cilantro, salt, lime juice, sour cream, mayonnaise, and ranch dressing.

Let the coleslaw set in the refrigerator while the chicken marinates.

Heat the grill to medium-high (around 425-475°F).

Grill the chicken thighs until charred and cooked through, about 10-15 minutes, checking the thickest part for doneness.

Let the chicken rest for 5-10 minutes, then cut into bite-sized pieces.

Toss the chicken with barbecue sauce to coat.

Warm corn tortillas on the grill for a few seconds on each side.

Assemble tacos with chicken, pickled onions, and additional toppings as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens