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
35minutes
Cook Time Passive Time
10-15minutes 5hours
Prep Time
35minutes
Cook Time Passive Time
10-15minutes 5hours
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.