Grammy's Kitchen · Chicken Tacos · BBQ Chicken Tacos
One of 96 chicken tacos recipes we measured
from tastesbetterfromscratch.com
28 cooks on tastesbetterfromscratch.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 96.
| this recipe | typical | |
|---|---|---|
| fat | 0% | 1% |
| protein add | 100% | 100% |
| salt | 0% | 0% |
| aromatics | 1% | 1% |
| acid | 0% | 0% |
| vegetables and beans | 22% | 2% |
| liquid | 3% | 0% |
| sweetener | 5% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 3600 g | 2 large boneless skinless chicken breasts ((or thighs)) |
| 190 g | 2/3 cup barbecue sauce (, divided) |
| 242 g | 1 cup cherry tomatoes (, chopped) |
| 53 g | 1/3 cup red onion (, chopped) |
| 425 g | 15 ounce can black or pinto beans (, rinsed and drained) |
| 425 g | 15 ounce can corn* (, drained) |
| 200 g | 1 avocado (, peeled, cored and sliced) |
| 12 corn tortillas (or small flour tortillas) | |
| Fresh cilantro (, chopped, for topping) | |
| 122 g | 1/2 cup plain Greek yogurt (, or sour cream) |
| 19 g | 3 Tablespoons fresh cilantro (, chopped) |
| 15 g | 1 tablespoon lime juice |
| 2 g | 1/4 teaspoon salt |
Method: 4 steps, published by tastesbetterfromscratch.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“We made these after your recipe came out in the BYU magazine, and WOW!!! They are now a staple in our house and are always met with cheering for dinner! Made them for my foodie brothers and they were blown away too!! Thank you for such an easy but unbelievably” — a cook, 5.0★
“Summer means grilling, but we are guilty of always doing the same things on the grill (hot dogs, burgers, chicken, etc.). This is such a fun twist to summer grilling! We like the tacos so much we made them for a family party...they were a huge hit! YUM!” — a cook, 5.0★