Barbecue Chicken Tacos with Mexicorn Salsa

Barbecue Chicken Tacos with Mexicorn Salsa

SERVINGS

6

PREP TIME

10 Min

COOK TIME

12 Min

When you’re craving restaurant-worthy Mexican at home, these barbecue chicken tacos with Mexicorn salsa are for you. To help this zesty meal come together quickly, use our Steam Crisp® Mexicorn® – a convenient blend of corn kernels with diced red and green bell peppers.
Barbecue Chicken Tacos with Mexicorn Salsa

FULL RECIPE

Serving Size: 6

Prep Time: 10 minutes

Cook Time: 12 minutes

Green Giant product(s) used: Green Giant® SteamCrisp® Mexicorn®

Lists of ingredients:

  • For tacos:
    1 pound boneless/skinless chicken breast
    ½ cup barbecue sauce
    6 small tortillas

    For salsa:
    1 can (11 ounce) Green Giant® Steam Crisp® Mexicorn®, drained
    ½ cup diced tomatoes
    ¼ cup diced red onion
    1 Tablespoon chopped cilantro
    1 Tablespoon lime juice
    ¼ teaspoon salt

STEPS

1 Add chicken breast and barbecue sauce to a shallow glass dish. Coat chicken in barbecue sauce. Secure lid and refrigerate for 1-4 hours.
2 Stir together ingredients for salsa in a small bowl and refrigerate until serving.
3 Remove chicken from marinade and discard marinade. Preheat a grill pan or outdoor grill over medium-high heat (about 375ºF-400ºF). Add chicken and grill for 5-6 minutes on each side. Set aside on a cutting board and cool chicken for 5 minutes.
4 Chop chicken into bite-sized pieces and divide between tortillas. Top with salsa and serve.

TIPS & TRICKS

As with many Mexican dishes, these barbecue chicken tacos go great with rice, beans, and tortilla chips – and you could even make another round of our Mexicorn salsa to dip the chips in!

Serving Size: 6

Prep Time: 10 minutes

Cook Time: 12 minutes

Green Giant product(s) used: Green Giant® SteamCrisp® Mexicorn®

  • For tacos:
    1 pound boneless/skinless chicken breast
    ½ cup barbecue sauce
    6 small tortillas

    For salsa:
    1 can (11 ounce) Green Giant® Steam Crisp® Mexicorn®, drained
    ½ cup diced tomatoes
    ¼ cup diced red onion
    1 Tablespoon chopped cilantro
    1 Tablespoon lime juice
    ¼ teaspoon salt

1 Add chicken breast and barbecue sauce to a shallow glass dish. Coat chicken in barbecue sauce. Secure lid and refrigerate for 1-4 hours.
2 Stir together ingredients for salsa in a small bowl and refrigerate until serving.
3 Remove chicken from marinade and discard marinade. Preheat a grill pan or outdoor grill over medium-high heat (about 375ºF-400ºF). Add chicken and grill for 5-6 minutes on each side. Set aside on a cutting board and cool chicken for 5 minutes.
4 Chop chicken into bite-sized pieces and divide between tortillas. Top with salsa and serve.

Tips & Tricks

As with many Mexican dishes, these barbecue chicken tacos go great with rice, beans, and tortilla chips – and you could even make another round of our Mexicorn salsa to dip the chips in!