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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
These may be one of my all time favorite tacos I’ve ever made. Definitely a bit more involved but SO worth it! All the elements together are *chef’s kiss*
Hey Sarah,
Amazing! I love to hear that this recipe was a winner, thanks so much for making it! Have a great Monday! xTieghan
Delicious!!! Made for my family for my birthday lunch today!
Hey MJ,
Happy Monday! I am so glad to hear that this recipe was enjoyed, thanks so much for giving it a try! xT
Made this tonight with plant based chicken and it was fabulous!! Thank you!
Hey Ashley,
Awesome!! I love to hear that this recipe was enjoyed, thanks for making it! Have the best weekend! xxT
Made these last night. They were fantastic!!! We don’t like spice so we left that out. Delicious!
Hey Kristy,
Awesome!! I love to hear that this recipe was enjoyed, thanks for making it! Have the best weekend! xxT
Made these for dinner tonight and wow. My husband and I were too busy stuffing our faces to make any comment! This recipe is absolutely delish. The sweet and spicy sauce was the perfect combination with the refreshing avocado corn salsa. It was a flavor explosion! I made homemade tortilla wraps and it went so well with this recipe. Thank you for your excellent recipes and constantly giving us new ideas!
Hey Kayli,
Happy Friday! Thanks a ton for giving this recipe a try, I am so glad it was a hit! ?Tieghan
Just made these and they were delicious. Used corn & flour tortillas too. As someone who’s not great in the kitchen, but I’m grateful for your consistent 5 star recipes. Easy enough for an amateur and SO flavorful. Thank you!
Hey Jenneane,
I really appreciate you giving this dish a try, I am so glad to hear it was enjoyed! Hope you’re having a great Wednesday! xT
These look super yummy! I have a question—do you rub both sides of the tortilla with oil or only the outside?
Hi Joanne,
Go ahead and rub both sides:) I hope you love the recipe, please let me know if you give it a try! xx
These tacos were AMAZING! I used regular chili powder simply because I did not have chipotle. The only other change was I actually put them into my air fryer instead of the oven, they got super crispy on both sides YUM YUM YUM I am definitely making these again!
Hey Melissa,
Wonderful! Love to hear that this recipe was a hit, thanks for making it! Have the best week:) xTieghan
This recipe is good…. HOWEVER…. I found it just a little to hot. I will make it again but w WAY less chipotle. I omitted the cayenne because I was afraid it was gonna be over kill and I was right. Also, my tacos didn’t get as crispy as I wanted. Not sure if it’s because all your recipes are curated in Colorado and the altitude does affect oven temps…but I did have to leave it in longer so it can be more crispy. Also, the corn tortillas fell apart, so maybe I’ll use flour next time. The avocado creama balanced it all out though.
Final thoughts:
This recipe is GOOD. I would make it again, maybe next time to a NACHOS version of it.
Thanks for giving the recipe a try! xTieghan
Flavor is amazing! definitely has a kick to it! unique combo for sure, would’ve never thought of so much ketchup. my one thing is that there were no instructions about greasing the pan but mine were so stuck to the pan that they would not flip. i am not sure if the EVOO was intended for both sides or not. I implied that it was for the interior. So definitely gotta figure that out…they weren’t crispy either so i would just use hard shells perhaps
Hey there! Thank you so much for giving this recipe a try, I’m so glad you enjoyed it! xxTieghan
Absolutely delicious take on tacos!
Hey! I’m so happy to hear you enjoyed this recipe! Thanks for trying it out and Happy Halloween! xTieghan
Great recipe! We loved everything about it. I used 1 lb of chicken tenders and got 12 perfectly sized, perfectly full but not overstuffed, tacos using the Mission brand “super soft” white corn tortillas (I think they’re about 6 inches around). I usually also struggle with corn tortillas breaking apart, but tend to have better luck with this specific brand of white corn tortillas versus any brand of yellow corn tortillas. Using them when they’re as “fresh” as possible also helps I think–avoid using them for this recipe if you’ve opened and closed the package a couple of times already and additional air has gotten in there. I heated 2 at a time for 30 seconds in the microwave and then sprayed with EVOO spray before making into tacos and they held together perfectly. This will definitely be made over and over!
Happy Thursday! So glad this recipe was enjoyed and thanks for making it! xTieghan
This recipe looks so good I’m excited to try it! But I’m curious if there is anything you recommend I use instead of honey? (I’m super allergic) Thanks!!
Hi there! You could just use a tiny bit of sugar instead! xTieghan
This worked great! Recipe was delicious! Thanks!!
Can’t wait to try this recipe!! Is there a beer you recommend cooking this with specifically?
Hi there! Any beer would be delicious! You can use your favorite 🙂 xTieghan
I have made these a few times! They are delicious! A fun new take on tacos! Our 3 teenage boys devour them! I am making the tacos now and the boys get home from football practice in 30 minutes :).
Hi there! Thanks so much for giving this recipe a try, I’m so glad to hear you enjoyed it! xTieghan