Crispy Chipotle BBQ Chicken Tacos with Creamy Charred Corn Salsa.

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

1. 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!
2. Combine the olive oil, chicken, and spices (smoky paprika, chipotle chili powder, garlic, cayenne, and salt) over medium heat for about five minutes
3. 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

1. 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.
2. 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

1. Preheat the oven to 425 degrees
2. Warm tortillas in the microwave, on a pan, or in an airfryer just until pliable
3. Lightly oil the sheet pan and tortillas; don’t overfill (helps them seal and crisp).
4. Bake until cheese melts and tortillas are golden with crisp edges; flip once for even crunch. Serve immediately.
5. 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.

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!

@halfbakedharvest

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♬ Infinity – Jaymes Young