A yummy and light taco dinner recipe! Pan-fried BBQ chicken topped with cilantro, roasted corn and pickled red onions, wrapped in a soft flour tortilla.
Combine apple cider vinegar, sugar and water in a bowl. Microwave for 15-20 seconds, or until sugar is dissolved. Slice red onions. Add red onions to vinegar mixture. Cover with a lid and refrigerate for an hour. (See Note 1)
BBQ Chicken
Combine spices - smoked paprika, salt (see Note 2) and black pepper in a small bowl. Coated chicken tenderloin with vegetable oil on both sides, then evenly spread spices on both sides of the chicken. Use fingers to press the spices onto chicken.
Pour bbq sauce onto chicken. Make sure to get it on both sides. Let chicken marinate for 30-60 minutes.
Heat up skillet with some vegetable oil, then place chicken tenderloins onto skillet. Try to get chicken onto the skillet as dry as possible. This is to prevent splattering, and to get a nice char on chicken.
Once one side of the chicken is cooked, flip to the other side, and brush some of the leftover marinate onto the side of chicken that is faced up.
Once the thickest part of the chicken tenderloins reaches 165 degrees, remove chicken from heat.
Let it cool for a few minutes, then slice chicken into smaller pieces
Prep other ingredients and assemble
Chop cilantro. Warm roasted corn and flour tortillas briefly in the microwave.
Fill tortillas with chicken, roasted corn, cilantro and pickled red onions (without the liquid).
Serve and enjoy!
Notes
Note 1: You can keep pickled onions in refrigerator for up to a week.Note 2: Salt needed may vary depending on the salt content in bbq sauce and your preference. Use less or more if necessary.Short cuts: Use store-bought cooked chicken, rotisserie chicken (no marinating needed) and/or use store-bought pickled red onions.