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tacos

BARBECUE CHICKEN TACOS

BARBECUE CHICKEN TACOS

BARBECUE CHICKEN TACOS

Makes 8 tacos

8 chicken thighs

2 tablespoons Jay D’s Spicy & Sweet BBQ Rub

1 tablespoon pecan oil (can use canola oil)

1 bottle (12.7 fl oz.) Jay D’s Louisiana Barbecue Sauce

8 flour tortillas

Goat milk feta cheese, crumbled

Preheat oven to 350 degrees. Place pecan oil in a large skillet over medium high heat. Coat chicken thighs with Jay D’s Spicy & Sweet BBQ Rub, and brown skin side down in oil. Sautee for 5 minutes. Using tongs flip the chicken thighs over so the skin side is up. Drench thighs in Jay D’s Louisiana Barbecue Sauce, and transfer skillet in oven for 15 minutes or until chicken is cooked through. Once chicken is cooked through remove from oven and shred. Add some leftover barbecue sauce from the skillet to the shredded chicken, and toss.

SALSA

1 Tomato, diced

1 Tomatillo, diced

1 Serrano pepper, diced

1 red onion, diced

1 tablespoon cilantro, chopped

2 limes, juiced

Kosher salt

Freshly ground black pepper

Combine tomato, tomatillo, serrano pepper, red onion, cilantro and lime juice. Salt and pepper to taste. Toast tortillas in a heated pan. Assemble tacos with shredded chicken, a scoop of salsa, and crumbled goat milk feta. Enjoy!

STREET STEAK TACOS

STREET STEAK TACOS

STREET STEAK TACOS

Flank/Skirt Steak, marinated (see recipe below)

10 Tortillas

¼ cup Cilantro, chopped

½ cup onions, diced

¼ cup your favorite cheese

1 tbsp Jay D’s Spicy & Sweet BBQ Rub

1 Avocado, sliced

Preheat the grill, and remove steak from marinade. Season steak with BBQ Rub and let sit for 2 minutes to allow the seasoning to cure. Place steak on the grill and cook each side for 3 minutes for a medium temperature. Remove steak from grill and let it rest for 3 minutes. While the steak rests, grill the tortillas for 1 to 2 minutes. Slice the steak against the grain and fill each tortilla with the remaining ingredients.

STEAK MARINADE

½ cup Jay D’s Louisiana Barbecue Sauce

1 tsp Chili powder

1 tsp Cumin

1 tsp Lime juice

1 tsp Soy sauce

Flank/skirt steak, 2 each

In a mixing bowl, combine BBQ sauce, chili powder, cumin, lime juice and soy sauce. Place skirt steaks into a Ziploc bag with marinade. Place bag into refrigerator and allow to marinate for 6 hours.