Barbecue Chicken Tacos

Servings: 4 | Serving size: 3 tacos

Cooking Time: 45 Minutes

This recipe can be multiplied and makes great leftovers, hot or cold.

Ingredients

• 2 tsp olive oil
• 1 large white onion (thinly sliced)
• 1 lb boneless skinless chicken thighs (cut into strips)
• 2 Tbsp ketchup
• 1 Tbsp apricot or peach preserves
• 2 Tbsp cider vinegar
• 2 tsp Worcestershire sauce
• 1/2 tsp chili powder
• 1 1/2 tsp paprika
• 1/4 tsp dry mustard
• 1/4 tsp salt
• 12 corn tortillas
• 8 large leaves Romaine lettuce (thinly sliced)

Place 1 teaspoon of the olive oil in a large skillet over high heat.

Add the red pepper and cook for 5 minutes. Toss frequently.

Remove the peppers to a plate and set aside.

Add 1 teaspoon of the olive oil to the skillet, swirl, and add the onions.

Cook for about 10 minutes over high heat. Stir frequently and cook until the onions begin to brown.

Add the chicken thighs and cook for 8 minutes. Stir frequently.

While the chicken and the onions are cooking, place the ketchup, preserves, vinegar, Worcestershire, chili powder, paprika, mustard, and salt in a small bowl and whisk until smooth.

Add the barbecue sauce to the chicken and stir well.

Reduce the heat to low and simmer for 5 minutes.

Place a skillet over medium high heat.

Warm the tortillas in the pan and place on plates.

Place the barbecued chicken and onion mixture on top of the tortillas.

Add the lettuce to the tacos and top with the cooked red peppers.

Serve.