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Smoky, sweet and a little spicy…these crispy chipotle BBQ chicken tacos with a little bit of homemade avocado “crema” need to be on your weeknight menu! Crispy tortillas stuffed with saucy shredded chicken and melty cheddar with a spicy chipotle beer BBQ sauce. Finish with a cool avocado crema and a creamy charred corn salsa for the ultimate summer taco night.
Why you’ll love this recipe
- Crispy + cheesy oven tacos, zero frying mess.
- Smoky-sweet chipotle BBQ chicken you can easily adjust for heat.
- Creamy corn salsa and avocado crema to balance every bite.
Ingredient Notes
Chicken: tenders or thighs both shred nicely; thighs give richer flavor.
Spice blend: smoked paprika + chipotle chili powder + cayenne = heat + smoke; taste sauce and adjust before the simmer.
Beer vs. broth: beer adds malty depth; broth keeps it alcohol-free.
Cheddar: sharp cheddar cuts through the sweet heat and melts beautifully.
Corn: grill/roast for char; off-season, thawed frozen corn chars well in a hot skillet.
Avocado crema: just avocado + lime + salt—simple, cool, and dairy-free as written.
The Inspiration
So here’s the thing, vacation and time off is truly a wonderful thing, but the day after returning? It’s not usually my favorite. I know some people will say they feel all refreshed and ready to jump back into things. But when I got home from Alaska Saturday night, I was tired.
Granted it was really Sunday morning when I got home because we didn’t actually get in until about 1 am, which meant bedtime was more like 3 am. Point? Sunday was brutal and I spent the day catching up on things I’d missed and digging through my inbox.
But the one silver lining of returning home? Back to homemade meals! Look, it’s nice to not have to cook on vacation. But the truth is I really love cooking, and the first recipe I made was these tacos. And they did not disappoint.
Honestly, they just sounded good. Summery, spicy, BBQ chicken and charred corn are two summer favorites. Usually I make them separately, and usually on the grill. But I was craving a crispy cheesy taco like the ones Dad used to make when we were growing up.
I combined two favorites into one and the outcome was delicious!
Swaps and Variations
Protein: shredded rotisserie chicken for speed (simmer briefly in the sauce to soak).
Cheese: pepper jack for extra heat or a Mexican blend for melt.
Tortillas: flour for extra pliability (texture changes); corn keeps classic crunch.
Add-ins: thin red onion or jalapeño inside for bite; extra herbs in salsa for freshness.
Cook the BBQ Chicken
- These tacos start off with the chicken. Instead of using overly sugary store-bought BBQ sauce, I decided to just do my own, but don’t worry, it’s easy!
- Combine the olive oil, chicken, and spices (smoky paprika, chipotle chili powder, garlic, cayenne, and salt) over medium heat for about five minutes
- To make the BBQ sauce, reduce the heat to low, then just add ketchup, honey, dijon and a splash of your very favorite beer. Cover the pot and simmer for 20 minutes until you can shred the chicken. Toss the shredded chicken with the sauce. Spicy, sweet, smoky, and extra saucy!
Make the creamy corn salsa + crema
- You want to start with the crema since you’ll need it to complete the salsa. It’s simply avocado pureed with lime juice and sea salt. Basic, but also perfect.
- For the salsa, I wanted to use charred corn, but I wanted it to be creamier, kind of like a Mexican corn salad. Instead of using mayo, I used the crema to make the salsa creamy. I tossed in fresh jalapeño, lots of cilantro, and some chives too!
Bake the crispy oven tacos
- Preheat the oven to 425 degrees
- Warm tortillas in the microwave, on a pan, or in an airfryer just until pliable
- Lightly oil the sheet pan and tortillas; don’t overfill (helps them seal and crisp).
- Bake until cheese melts and tortillas are golden with crisp edges; flip once for even crunch. Serve immediately.
- Serve the tacos with a dollop of the avocado crema, the corn salsa, lime, and fresh cilantro. Enjoy!
Pro Tips & Troubleshooting
- Too spicy? Add a squeeze of lime and a small drizzle of honey to the BBQ sauce; finish tacos with extra crema.
- Too sweet? Add a pinch of salt and a splash of beer/broth or lime to balance.
- Tortillas cracking? Warm and stack under a towel; brush with a little oil before filling.
- Soggy tacos? Overfilling or excess sauce—shred chicken well and let it sit in the sauce a minute to absorb, then drain off any puddling before stuffing.
These tacos remind me of summers as a kid in Cleveland. A mix of dad’s tacos and BBQ chicken…and I kind of love that.
Make-Ahead/ Storage/ Reheat
- Make-ahead: cook chicken + prep crema/salsa; refrigerate in separate containers. Stuff and bake tacos right before serving.
- Storage: keep leftover chicken, salsa, and crema separate; store baked tacos unassembled for best texture.
- Reheat: re-crisp stuffed tacos on a wire rack set over a sheet pan (or in an air fryer) just until hot and crisp again. Loosen chicken with a splash of broth if needed.
Can I use rotisserie chicken?
Yes—shred and simmer it briefly in the sauce so it absorbs flavor, then proceed with assembly.
What if I can’t get fresh corn?
Use frozen corn; thaw and pat dry, then char in a hot skillet before mixing with crema and herbs.
How do I keep tortillas from cracking?
Warm them until pliable and lightly oil both sides before filling; fold gently and bake right away.
How can I adjust the BBQ sauce sweetness or heat?
For less sweet, add a squeeze of lime and a pinch of salt. For less heat, reduce cayenne and chipotle; for more heat, add a little extra chipotle chili powder.
Looking for other summer tacos? Here are a few of my go-to’s.
Taco Stuffed Avocados with Chipotle Sauce and Cilantro Lime Ranch
Sheet Pan Jalapeño Pineapple Shrimp Tacos with Cilantro Garlic Sauce
Crispy Cauliflower Tinga Tacos with Honey Lime Avocado Crema
Crockpot Carne Asada Tacos with Cilantro Lime Garlic Sauce
Lastly, if you make these Crispy Chipotle BBQ Chicken Tacos, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Crispy Chipotle BBQ Chicken Tacos with Creamy Charred Corn Salsa
Servings: 6
Calories Per Serving: 631 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 1/2 pounds boneless skinless chicken tenders or cubed thighs
- 2 teaspoons smoked paprika
- 2 teaspoons chipotle chili powder
- 1 teaspoon garlic powder
- 1/4-1/2 teaspoon cayenne pepper
- 2 tablespoons fresh thyme leaves
- 1 1/2 teaspoons kosher salt
- 1 cup ketchup
- 1/3 cup honey
- 2 teaspoons dijon mustard
- 3/4 cup your favorite beer, or use chicken broth
- 8-12 corn tortillas
- 1 cup shredded Mexican cheese
Salsa + Crema
- 2 large avocados, halved
- juice from 2 limes
- 2 cups grilled or roasted corn
- 1 jalapeño, seeded, if desired, and chopped
- 1/2 cup fresh cilantro, roughly chopped
- 2 tablespoons chopped fresh chives
Instructions
- 1. In a large pot, combine the olive oil, chicken, chili powder, garlic powder, paprika, cayenne, thyme, and salt. Set over medium-high heat and cook until the spices are fragrant, about 5 minutes. Reduce the heat to low, then add the ketchup, honey, dijon, and beer. Stir to combine and bring the sauce to a simmer. 2. Cover and simmer for 20 minutes. If the sauce gets too thick, add additional beer to thin. Once the chicken is cooked, shred with two forks. Preheat the oven to 425° F. 3. Meanwhile, make the crema. Combine the avocado and lime juice in a blender and blend until smooth and creamy. Season with salt. 4. To make the salsa. In a bowl, combine the corn, jalapeño, cilantro, chives, and 1-2 spoonfuls of the avocado crema. Season with salt. 5. Warm the tortillas for 30 seconds in the microwave, until pliable. On a baking sheet, rub the tortillas with olive oil. Lay each flat and then layer evenly with cheese and bbq chicken. Fold the other half of the tortilla over the filling, gently pushing to adhere (see above photo). Transfer to the oven and bake for 5-8 minutes, then flip and cook another 5 minutes more, or until the cheese has melted and the tortillas are crisp. 6. Serve the tacos with a dollop of the avocado crema, the corn salsa, lime, and fresh cilantro. Enjoy!
This post was originally published on July 28, 2021
Could I use a rotisserie chicken?? Just mix the spices together coat it so the the chicken and cook a few minutes?
Hey Laura,
Sure, that should work for you! I hope you love this recipe! xTieghan
This was really very delicious. Crunchy and sweet and tangy.
Question: do you think the meat would be just as good in a crockpot? Maybe on low for (what do you think?) 4 hours?
Hey Jess,
Happy Wednesday! I love to hear that this recipe was enjoyed, thanks a bunch for making it! Totally, I would do low for 6-8 hours. xTieghan
Made these tonight! The bbq goes so well with the corn & avocado cream! I had a hard time with my tortillas so I ended up making as an enchilada dish!
Hey Taylor,
Happy Wednesday! I love to hear that this recipe was enjoyed, thanks a bunch for making it! xTieghan
Can you suggest a substitute for the avocado. I am allergic but want to make this recipe. Thanks for your help and all your wonderful recipes.
Hey there,
You could use greek yogurt or sour cream in place of the avocado. I hope you love this recipe, please let me know if you give it a try! xTieghan
Making these tonight! Can’t wait! I’ll let you know if they’re as pretty as yours! ?
I hope you love the recipe Laura!! xTieghan
These were absolutely amazing! I loved that sauce. I will definitely be making again!
Hey there,
Happy Wednesday! I love to hear that this recipe was enjoyed, thanks a bunch for making it! xTieghan
Yum-o. I thought these were going to be too spicy for me, but they were spot on. The crispness of the corn tortillas was the icing on the cake.
Could these be made ahead of time and reheated? My kids would love to have this ready to go in the fridge/freezer.
Hey Marian,
Wonderful! Thanks so much for making this dish, I am so glad to hear that it was enjoyed!! Sure, I would just reheat in the oven on low. xTieghan
This looks great! Would it be possible to make the chicken with the ingredients all in a crockpot?
Hey Jenna,
Totally, I would do 6-8 hours on low. I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan
This looks phenomenal! My guys are not avocado fans, what would you recommend substituting for the avocado in the sauce? I was thinking Greek yogurt, sour cream, or maybe even cream cheese, but never having tasted it I wasn’t sure what would work best. Thank you!
Hey Steph,
I would probably do some sour cream. I hope you love this recipe, please let me know if you give it a try! xTieghan
The tacos were delicious, but the show stopper was the BBQ chicken! Sooo, sooo flavorful and a tiny bit spicy!
Although I’m certain we’ll make these tacos again in the future, we will absolutely be making her bbq chicken much more often. Literally, we could not stop snacking on the chicken while we assembled the tacos.
Y’all have gotta make it!
Hey Kristian,
Happy Monday! Love to hear that this recipe was enjoyed, thanks a bunch for giving it a try! xxTieghan
This recipe was absolutely delicious! I am not usually a corn tortilla fan but putting them in the oven to crisp them made me love them! I made this solo and have plenty of leftovers which I’m not mad about. I can’t wait to try this recipe again but sub out jack fruit for the chicken to make a vegetarian meal.
Hey Lizzy,
Happy Sunday! It’s so great to hear that this recipe was enjoyed, I appreciate you taking the time to make it! xTieghan
This is a recipe that will most definitely be cooked again in our home here in Ireland. Even the pickiest eater in our house, my daughter Teagan enjoyed and that is saying a lot!
Hey Caroline,
Wonderful! Thanks so much for making this dish, I am so glad to hear that it was enjoyed!! xTieghan
I NEVER review recipes and this has to be the best thing I’ve cooked in a while. Everything is absolutely amazing. Thank you!
Hey Alondra,
Happy Sunday! It’s so great to hear that this recipe was enjoyed, I appreciate you taking the time to make it! xTieghan
This was just yum yum yum. I didn’t have chicken cutlets so I used ground chicken. Sooo good. Keep the recipes coming.
Hey Anne,
Happy Sunday! It’s so great to hear that this recipe was enjoyed, I appreciate you taking the time to make it! xTieghan
Made a “deconstructed” version and put the chicken on a taco salad–this sauce is divine!
Hey Allie,
Happy Sunday! It’s so great to hear that this recipe was enjoyed, I appreciate you taking the time to make it! xTieghan
OMG. I replaced the chicken with beef and cooked it in the pressure cooker – it is so good even with the beef. Smoky, spicy, and sweet! It was a hit with guests at a dinner party!
Hey Meredith,
Happy Sunday! It’s so great to hear that this recipe was enjoyed, I appreciate you taking the time to make it! xTieghan
Absolutely delicious. My husband ate 8 of them!!
Hey Krystal,
Happy Sunday! It’s so great to hear that this recipe was enjoyed, I appreciate you taking the time to make it! xTieghan