Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. - Check to make sure the ketchup, vinegar, and Worcestershire sauce are gluten-free. Lea & Perrins brand Worcestershire sauce, as sold in the United States, is gluten-free.


"It doesn't hurt if you get sauce on your shirt."

The refrigerator light goes on...

Barbecue chicken pizza? How about barbecue chicken tacos? Once you've made the barbecue sauce they're a quick and easy weeknight meal, and so fun to eat.

You can use the barbecue sauce included in the recipe or purchase a ready-made one. If you are going to choose a bottled barbecue sauce, look for one that is lower in sodium – there are now many on the market because producers are looking to create flavor in their sauces without added salt. About 150 milligrams of sodium in 2 tablespoons is about the maximum amount and there are many great choices.

For corn tortillas it is best to heat them slightly to soften them before serving, as there is less chance of the tortilla crumbling. They are easiest to heat on a flat plancha or a pancake griddle as you can do them about 6 at a time. If you like them a bit crispier, turn them frequently and remove when they are just beginning to crisp up.


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.

Barbecue Chicken Tacos


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.


Nutrition Facts

Serving size: 3 tacos

Servings: 4

Amount Per Serving

Calories 394  
% Daily Value
Total Fat 9g 12%
    Saturated Fat 2g 7%
    Monounsaturated Fat 3g
    Trans Fat 0g
Cholesterol 107mg 36%
Sodium 321mg 14%
Total Carbohydrates 51g 18%
    Dietary Fiber 7g 25%
    Sugars 8g
Protein 28g
Vitamin A 39% Vitamin C 65%
Calcium 14% Iron 11%
Vitamin K 65mcg Potassium 757mg
Magnesium 98mg