Shredded BBQ-Beer Chicken Tacos with Toasted Corn Salsa and Cilantro Aioli Sauce

This is my most prized taco recipe yet! Okay, it’s my first and only published taco recipe, but still this is my new favorite taco! While I love my carne asada street tacos, however these tacos are a one way ticket to FLAVOR TOWN. With the combination of the toasted corn salsa, cilantro aioli sauce, and the delicious shredded BBQ-Beer chicken, I absolutely love these tacos. My family also LOVED these tacos, if licking their fingers clean was any indication…

My inspiration for these beautiful tacos is beer. Okay, before you judge my unclassiness, let me explain! If you don’t love beer, or even like beer, I DARE YOU to not love these tacos! Yup, with daring, I’m bringing back the golden, childhood years. Personally, I love my beers, preferably the red ales, stouts, and porters. They have such a robust, rich flavor that I thought it would be perfect to add to my chicken!

While the shredded BBQ-beer chicken is the star of this taco, however I also love the addition of the toasted corn salsa. Normally, I make regular salsa with all the tasty works, however I thought I would add toasted corn for a nice nutty flavor and an additional texture to the salsa. Now, let’s discuss the cilantro aioli sauce. This sauce is perfect for complimenting the spiciness of the toasted corn salsa. It is a simple combination of 1 avocado, 1 cup of cilantro, 2 limes zested and juiced, and pinches of salt, pepper, and garlic powder. Boom, now you have these delicious tacos! Let’s get cooking! Cue the piano! *The recipe is found at the bottom of the page!*

Add one bottle of beer (you can use whatever you prefer), one bottle of BBQ sauce (not pictured, but it was Stubbs Chili, Lime, Ginger Marinade (for pork, but I used chicken), pinches of salt and pepper, and 2-3 teaspoons each of smoked paprika, chili powder, garlic powder, and onion powder.
Make sure the chicken breasts are completely submerged into the mixture!
Make sure to shred the chicken around the 4 hour mark, and continue to cook for more flavor!
The toasted corn adds a nutty flavor and a different texture to the salsa.
Place everything in the food processor in small to medium sized groups. Add pinches of salt, pepper, and garlic powder. Zest and juice the limes.
Don’t forget to add the toasted corn once it has completely chilled!
Mix in the toasted corn with the salsa and enjoy!
The Cilantro Aioli sauce is made from 1 avocado, 2 limes zested and juiced, 1 cup of mayonnaise, 1 cup of cilantro, pinches of salt, pepper, and garlic powder.
Print Recipe
Shredded BBQ Beer Chicken Tacos with Toasted Corn Salsa and Cilantro Aioli Sauce
These tasty tacos are a taste of heaven with every bite!
Prep Time 35 minutes
Cook Time 10-15 minutes
Passive Time 5 hours
Servings
Ingredients
Shredded BBQ-Beer Chicken
Toasted Corn Salsa
Cilantro Aioli Sauce (Add more spices to taste)
Prep Time 35 minutes
Cook Time 10-15 minutes
Passive Time 5 hours
Servings
Ingredients
Shredded BBQ-Beer Chicken
Toasted Corn Salsa
Cilantro Aioli Sauce (Add more spices to taste)
Instructions
Shredded BBQ-Beer Chicken
  1. Turn the crock pot on high heat for 5 hours. Or, you may adjust the settings according to your cooking needs. Once fat is removed, place chicken breasts gently into the crock pot.
  2. Add 1 bottle of beer of your choice, 1 bottle of BBQ sauce of your choice, and the spices including salt, pepper, onion powder, smoked paprika, chili powder, and garlic powder. Make sure chicken breasts are fully submerged in the liquid.
  3. After 4 hours, gently shred the chicken breasts using forks inside the crock pot. After 5 hours, it is ready to serve and enjoy!
Toasted Corn Salsa
  1. On low heat prepare a large skillet with a drizzle of olive oil. Add washed corn and salt and pepper to the large skillet. Toast for 10-15 minutes or less time on higher heat.
  2. Remove corn kernels from heat and place in freezer for 10-15 minutes to chill for salsa.
  3. Wash all vegetables and begin cutting tomatoes, green onions, cilantro, and jalapenos into medium sized chunks to place inside the food processor in small to medium sized groups.
  4. Once vegetables are cut into smaller pieces using the food processor, zest and juice the limes. Add salt, pepper, and garlic powder to taste.
Cilantro Aioli Sauce
  1. Add mayonnaise, avocado, lime juice and zest, cilantro leaves, and spices, including garlic powder, salt, and pepper to taste to blend in the food processor. Blend until smooth and creamy.

Roasted Salmon with Dill Aioli Sauce

As much as I love all food and certainly am NOT a picky eater, however I can count the amount of fish that I enjoy eating on my one hand alone. Shrimp, scallops, lobster, crab, and sometimes swordfish….are my fishy favorites. So, when I devoured this roasted salmon while taking a fun cooking class with my mom, I was ASTONISHED that I enjoyed it so much. I learned from this chef’s class that when you ROAST salmon (or any fish really) it yields a LESS fishy flavor, rather than when you barbecue fish. She explained that the barbecue actually makes the fishy flavor more pronounced. Fun fishy facts, am I right?! Also, she continued to explain that roasting anything in the oven truly transforms and caramelizes your ingredients to bring out a rich, savory flavor. So, naturally that means when I designed my recipe, I added some tasty roasted butternut squash to sit on a bed of arugula with dill aioli sauce drizzled on top. Mmmm…are you hungry yet?

This roasted salmon dish is the EASIEST AND FASTEST DINNER you will ever make! I promise you that while it is so easy to make, it certainly doesn’t lack in flavor and it’s VERY HEALTHY. Salmon is easily one of the healthiest fish you can eat, so your heart will thank you!! Plus, the best part is…this entire meal can be made under 20 minutes! The salmon cooks within 8-10 minutes, the butternut squash roasts within 15-20 minutes, and you make your dill aioli sauce while the food is roasting! I saved EVEN MORE TIME by buying prewashed and precut butternut squash because TIME IS MONEY, my busy people. Without further discussion, I present to you Roasted Salmon with Butternut Squash and Dill Aioli Sauce! Cue the flute!

The butternut squash is now roasted. It is crisp, yet still tender!
Salt and pepper is all you need to roast these slices of salmon!
Let’s make that tasty, dill aioli sauce!
This creamy, dill aioli sauce makes approximately one cup!
All done, now let’s eat!
Print Recipe
Roasted Salmon with Butternut Squash and Dill Aioli Sauce
A delicious, roasted salmon recipe that will leave you craving more!
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings (4 ounces per serving)
Ingredients
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings (4 ounces per serving)
Ingredients
Instructions
  1. Preheat oven to 425 degrees Fahrenheit.
  2. Prepare two baking sheets, lined with parchment paper.
  3. Evenly place butternut squash onto one of the baking sheets. Lightly drizzle olive oil, salt, pepper, and Italian dried seasoning to preference. Place the baking sheet in the oven for 15-20 minutes, until lightly crisp, but still slightly tender. Check and stir occasionally to prevent burning.
  4. Slice the salmon into 6 even slices. Place onto baking sheet with appropriate spacing and feel for any bones. Then, cover with paper towel to dry out salmon.
  5. Prepare dill aioli sauce by putting garlic cloves, salt, pepper, juice and zest of a lemon, mayonnaise, capers, and fresh dill into a food processor. Pulse until it is smooth. Add more dill, salt, or pepper to taste.
  6. Remove the paper towel from the salmon and place the baking sheet into the oven for 8-10 minutes. Remove from oven once the white stuff is oozing from the salmon to indicate it is done. This white stuff is a coagulated protein, safe to eat.
  7. Plate your arugula first, then top with roasted salmon and butternut squash, and finish with the dill aioli sauce drizzled on top. Serve and enjoy!