BBQ Chicken Tacos
Sometimes you just want some soft tacos and don't feel like the texture of ground meat.
This is a simple version of a BBQ chicken taco when I am in the mood for simple.
3-4 Chicken Thighs
1/4 - 1/3 cup BBQ Sauce
2 Red Onions
1 Jalapeno (Optional)
1-4 Lettuce leaves (I used some my mom picked from her garden, it was green no idea what variety)
Bunch of Asparagus Sprigs
Wraps - I used Siete Cassava Soft wraps. The almond flour ones are my personal favorite. You could also layer this with crunchy tacos shells instead.
1-2 tsp of Apple Cider Vinegar
Himalayan sea salt for the onions
How to Prepare:
Preheat oven to 450
Cut the chicken into strips and toss with your favorite BBQ Sauce in a bowl
Lay out over a pan with a rack for optimal crisping
Bake for 12 min at 450 then flip to broil and broil til just crispy and done
While the chicken is cooking
Slice the onions and pan fry them over medium to low heat with a pinch of salt until they are nice and caramelized.
Add a tiny bit of water to get them soft. Once that is cooked off and they start to brown again, toss in a little apple cider vinegar. It brings out their sweetness and adds some tartness too them. Make sure you cook off the vinegar and it's a splash.
Cut up the jalapeno and avocado to your liking.
I toss my asparagus in a little avocado oil spray, then sprinkle on some salt and everything bagel seasoning.
Broil it for 4 min to perfection.
Load up the wraps to your liking and enjoy!