BBQ Chicken Tacos: Gluten Free

I am currently eating wheat and gluten free (more to come on that in a later post), so I’ve been working on recipes to fit that lifestyle.  

Y’all, these tacos were so good!  I wish we were having them for dinner again tonight.  Certainly did not miss wheat one bit while eating them!

A few notes on the chicken:

• I made this BBQ chicken in the crock pot for our New Years meal (which we had with kale and black eyed peas), and it lasted us the rest of the week.  I loosely used this recipe, and used boneless chicken breasts and boneless thighs (all fresh, not frozen).  I didn’t have Italian dressing, so I just added some apple cider vinegar, dried oregano, dried basil, and a pinch of crushed red pepper flakes.  I also went a little heavy on the Worcestershire sauce.  I cooked it about 2 1/2 hours on high, removed and shredded the chicken, then finished cooking on high for another 45 min-1 hour.
• To keep this recipe gluten free, make sure to use a GF barbecue sauce.  I found this page with a list of GF barbecue sauce options!
• Plan on leftovers. This makes a lot of chicken.  We used it several ways: as the main protein in a meal, in a rice and veggie bowl, in these tacos, and in salads!

Now to the fun part, the taco recipe!

Gluten Free BBQ Chicken Tacos

• BBQ chicken, shredded (notes and link to recipe above)
• 1/2 red onion, sliced very thin
• 1 Tbsp olive oil
• 1/2 avocado, sliced or diced
• lettuce, chopped
• pepper jack cheese, grated (I used Cabot, which is GF)
• 1/2 lime
• handful cilantro, rough chop
• corn tortillas
• sour cream

To caramelize the onions, heat the oil in a small or medium nonstick pan.  Add the onions, stir once, then let cook until browned on that side.  Stir just a couple more times – the fewer times you stir, the more caramelization you’ll get.

Heat the oven to Broil.  Lay corn tortillas out on a baking sheet and cook right under the broiler until they start to brown.  Flip and let them brown on the other side.  You could also grill the tortillas.

If the chicken is leftover from a previous meal, reheat some in a small sauté or sauce pan.

To assemble the tacos, place a few spoonfuls of chicken in a tortilla, then add the onions, lettuce, cheese, avocado, cilantro and sour cream.  Finish with a squeeze of lime juice.

Enjoy!  Thank you for reading!

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