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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
Super yummy, the homemade BBQ sauce was delish and so easy. The avocado crema was was too limey for our taste, I used 2 Haas avocados and 1 1/2 limes. It will be easy enough to change that for the next time I make these.
Hi Tracey,
Happy Monday!! I am thrilled to hear that this dish turned out well for you, thanks for trying it and your comment!🌼🌸 xx
Hi T
What could I use in the place of Cilantro?
Hi Brandi,
You could use another herb that you enjoy like parsley! Let me know if you have any other questions, I hope you love this recipe! xT
Excellent! We devoured everything. Amazing taste, flavor and easy to make! Thanks T!
Hey Cristina,
Amazing!! Love to hear that this recipe was enjoyed and sharing your feedback! Thanks for making it:) xx
This was delicious! The chicken was so flavorful and the crema and corn salsa were great with it. My only issue was getting the corn tortillas not to fall apart, but still tasted amazing
Hey Amanda,
Happy Sunday!!☃️ Thanks a lot for making this recipe, I love to hear that it turned out well for you! xT
This was so good. Rave reviews every time I make it. Thank you! I have leftover – fully cooked – shredded pork. Is there a way to just make the sauce and add the pork?
Hey Sarah,
So glad to hear you have enjoyed this recipe!! Sure, you could just make the sauce recipe and toss it with your pork. I hope this helps! xT
My absolute favorite meal to make! My husband said it’s the best thing I’ve ever made so thank you for sharing this recipe!! We loveeee it
Hey Jessi,
Amazing!! So glad to hear that this recipe turned out well for you, thanks so much for making it and sharing your review:)
What about marinating the chicken with spices then adding to pot and sauce to cook?
Hi Rondi,
Sure, you could do that! Please let me know if you have any other questions, I hope you love this dish! xT
Holy Moly. I made this dish last night and it was delicious. I thought it would be too spicy but it wasn’t. This is a real winner.
Hi Debbie,
Perfect! I appreciate you making this recipe and sharing your review, I love to hear that it was a hit! xxT
Can you grill the chicken and add it to the sauce?
Hi MJ,
Sure, that would work well for you! I hope you love this recipe, please let me know if you give it a try! xT
These were seriously delicious! Made these last night and yum! My only regret was using the wrong tortillas, picked up some from TraderJoes that were terrible.
Thanks for the recipe!
Hi Veronica,
Happy Friday!! Thanks a lot for trying this recipe out, I am so glad to hear it was enjoyed! Sorry to hear about your tortillas. Have a great weekend:)
These are super yummy and easy to make! The chicken would be great on a salad!
Hey Michelle,
Fantastic!! I love to hear that this recipe was a hit, thanks for trying it out! xTieghan
I am so excited to try this recipe. I’m making extra for friends. Do you think I can make the crema a few days ahead of time before serving?
Hey Betsy,
Yes, that would be just fine for you to do! I hope you love this recipe, please let me know if you give it a try! xx
What’s the recipe if you cook the chicken in the crockpot? Your crispy chicken tinga taco recipe is made in the crockpot, and the meat turns out so tender and perfect. Would love to cook the chicken for this recipe on a crockpot.
Hi there,
Complete steps 1 and 2 in the crockpot and cook on low for 6-8 hours. I hope you love this recipe, please let me know if you give it a try! xx
Got it, and should I use chicken breast instead of chicken tender if I’m cooking the kitchen in a crockpot?
Either one will work:)
Turned out amazing! I made my avocado crema a little different (with Serrano peppers, mayo/Greek yogurt), but followed the rest of the recipe and the crispy chipotle chicken tacos are a WINNER. Adding this recipe to my regular rotation.
Hi Yelda,
Happy Monday! Thanks a lot for trying this recipe out, I am so excited to hear that it was a hit! xx
This is now my new favorite taco recipe. Soooo delicious! One question for you – what brand of corn tortillas do you use? I have tried a few and they always crack, even when I warm them first. It has to just be me but I thought maybe you use a better quality I could try. Even with them broken though, these came out amazing. Thank you!!
Hey Jaime,
Amazing!! I love to hear that this recipe was a winner, thanks a bunch for trying it out:) I really like Whole Foods 365 brand. I hope this helps! xTieghan
My husband said this was a restaurant-grade dish; where he was thrilled with the flavors. However, I had to make an audible and not serve it to my two young ones based on the heat of both the sauce and the particular jalapeño pepper I grabbed.
I will be serving this for friends and I’m looking forward to my leftovers. That chipotle seasoning was the clincher! What a great combination of flavors and textures!
Hi Lauren,
Happy Wednesday! I really appreciate you taking the time to make this recipe, I love to hear that it was a hit! xxT