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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
I have a love-hate relationship with corn tortillas – they just fall apart so easily. This recipe was so delicious…my mouth was watering waiting to eat it lol. But it was super messy and hard to eat because of the corn tortillas. But I didn’t mind all too much 😉
Hey Hannah,
I love to hear that this recipe was enjoyed, thanks a lot for giving it a go! xTieghan
Made this lastnight for a few friends. It is absolutely delish!
I ended up adding some red onion and juice from half a lime into the salsa.
Will be making these again!
Hey Elizabeth,
Happy Friday!! I am thrilled to hear that this recipe was enjoyed, thanks a lot for giving it a try! xTieghan
We LOVED this recipe! It’s going to be on rotation at our place! Doubled the recipe and we still had no leftovers… they were that amazing. Don’t skip out on the corn salsa and avo crema ? Thank you so much for sharing this delicious meal with us!!
Hey Maria,
I love to hear that this recipe was enjoyed, thanks a lot for giving it a go! xTieghan
Loved these. So tasty, even my very picky 28 year old son went back for more. Just one question, my tacos did not get esp crispy, what did I do wrong? I did bake them at 425, used white corn tortillas and did add olive oil to them, maybe too much evoo or cheese? Even so, they were super yummy. Had chicken left over that we plan to use for nachos when the Browns take on the Chiefs in a couple weeks. Go Browns!!!
Totally agree about the tortillas. Mine kept breaking 🙁
Other than that totally delicious
Hey Lynda,
Wonderful! I am so glad that this recipe was enjoyed, thank you so much for giving the recipe a try!! Sorry these did not crisp up for you, maybe try yellow corn tortillas next time? also flipping halfway through helps. xTieghan
Tieghan, you are a flavor MASTER. This recipe was another home run. Thank you for sharing your delicious talent with the world so we can all benefit! ?
Hey Leanne,
Fantastic! I am delighted to hear that this recipe was enjoyed, thanks a lot for giving it a try! Have the best week:) xTieghan
My whole family really loved this dish tonight! Even 18 month friendly (sans cayenne and half the chipotle seasoning, much to my despair!)!
We used flour tortillas and loved it. Also skipped making the corn salsa as I was running out of time, but still charred up some corn on the grill to add on top! Really tasty! I also used the creamy jalapeño verde recipe from the cauliflower tacos instead of the crema as that’s what I already had made on hand.
I’m wondering, Teighan, if there is any way to freeze these or prepare them for a freezer meal? I’m 7 months pregnant and am starting to plan for meal prep ideas and my first comment after trying these tonight was “how can we make these freezer ready?!” Loved them SO MUCH! Thanks for another amazing recipe!
Hey Megan,
Happy Friday! I am so glad this recipe was enjoyed, thanks a lot for making it! You could make the meat/sauce and freeze, but I wouldn’t recommend freezing them as tacos:) xTieghan
How long would it be to put it in the instant pot?
Hey Kate,
I would cook for 10 minutes on high pressure. I hope you love this recipe, please let me know if you give it a try! xTieghan
This recipe was a hit with my family! My son said it’s his new favorite!
Hey Connie,
Fantastic, I am so glad to hear that this recipe was enjoyed, thanks so much for making it! xTieghan
I just made the chicken for the tacos. I didn’t have ketchup so I used a can of chipotle peppers and blended them up with fresh grape tomatoes. Worked well, tastes great!
Hey Kaye,
Fantastic, I am so glad to hear that this recipe was enjoyed, thanks so much for making it! xTieghan
Do you think flour tortillas would work ok? No one in my house likes when I use corn tortillas.
Hey Lara,
You can certainly use flour tortillas, they just won’t get as crispy. I hope you love this recipe, please let me know if you give it a try! xTieghan
The fillings and salsas for this recipe are delicious. My family loved it. However, I think the corn tortillas should be fried a little- enough to look a little browned and to hold shape, then drained and cooled. Then when you fill and bake them they stay opened so that you can add the corn salsa and avacado cream inside the taco, rather than on top. The first time I made this I did what recipe suggested and brushed tortillas with oil, filled them with the chicken filling and cheese and baked in a 425 oven. The tortillas closed flat. Frying them first adds a step but MUCH better result.
Hey Sally,
Wonderful! I am thrilled to hear this recipe was enjoyed and truly appreciate you giving it a try. Have the best week! xTieghan
I think the garlic powder is missing from the directions
Hey Ben,
Sorry for any confusion, you are going to add the garlic powder in step 1. I hope you love this recipe, please let me know if you give it a try! xTieghan
We made this for guests, and everyone loved it. Such a delicious combination of sweet and heat. This recipe is definitely a keeper!
Hey Angie,
Wonderful! I am thrilled to hear this recipe was enjoyed and truly appreciate you giving it a try. Have the best week! xTieghan
This was SO good! The meat is amazing and that salsa and crema was delicious! The only thing I couldn’t figure out was how to make the tortillas crispy. They turned out kind of hard and tough. Normally I fry my taco shells, but I loved the idea of cooking them in the oven. But it didn’t get that nice crisp that I like. Any thoughts on how to fix that? Thanks!!
Hey Charlotte,
Happy Sunday! Thanks so much for making this recipe, I am so glad that it was enjoyed!! I like to coat my tortillas in olive oil to help crisp them. ☀️xTieghan
Charlotte, I ended up turning the broiler on high at the end and it worked perfectly!
Up there with one of the best things I have ever eaten. Thanks so much for this recipe ?
Hey Nicole,
Awesome! Love to hear that this recipe was enjoyed, thanks a lot for making it! Have the best weekend:) xTieghan
Sorry. One full cup of ketchup ruins this flavor. I’m not sure why there’s so much ketchup. Is that a typo? It totally overwhelms the flavor and all I can taste is ketchup. I’m a huge fan and own two of the cookbooks, so I just “assumed” this recipe would be great based on the title. User error. I should have read the recipe thoroughly before deciding to make it and then I would have known something was amiss. But I’ve always enjoyed HBH recipes so I went for it. My whole family ate it, but no one enjoyed it and we threw out the leftovers. I’m really surprised to see so many positive reviews of ketchup chicken. I had to leave a review to let people know that if you don’t like drinking straight ketchup that this recipe might not be for you and you might not want to waste all that chicken. Side note: the charred corn salsa was BOMB. I’ll be making that part again. And this isn’t a knock on HBH. Everyone is allowed to have a recipe that doesn’t match the taste profiles of all the readers.
Hey Julie,
Sorry to hear this recipe was not enjoyed, the 1 cup of ketchup is correct:) xTieghan