Colorful Smoked Chicken Tacos
Savor the rich flavors of smoked pulled chicken wrapped in warm tortillas, topped with vibrant accompaniments.
Equipment
- 1 smoker preheated to 225°F
- 1 Mixing bowl
- 1 meat thermometer
Ingredients
Chicken and Seasoning
- 2 lbs boneless skinless chicken breasts
- 1/4 cup olive oil
- 2 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper to taste
Tacos
- 8 small corn tortillas
- Sliced avocado for serving
- Chopped cilantro for garnish
- Queso fresco for topping
- Fresh lime wedges
- Pico de gallo
Instructions
Preparation
- Pat the chicken breasts dry and coat with olive oil. In a mixing bowl, combine smoked paprika, garlic powder, cumin, chili powder, salt, and pepper. Rub this mixture onto the chicken thoroughly.
Smoking the Chicken
- Preheat your smoker to 225°F. Place the chicken on the smoker rack and cook for 45 to 60 minutes, or until the internal temperature reaches 165°F. Let the chicken rest for about 10 minutes after cooking.
Assembling the Tacos
- Shred the smoked chicken with two forks. Warm the corn tortillas on a skillet or directly over a gas flame. Fill each tortilla with the shredded chicken and top with avocado, cilantro, queso fresco, and pico de gallo. Serve with lime wedges.
Serving
- Serve the tacos with your choice of sides. They pair well with a fresh salad or refried beans for a complete meal.
Storage
- Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat the chicken gently before serving in tacos again.
Notes
Pro Tips: Ensure the chicken rests after smoking to retain moisture. Ingredient Substitutions: Substitute corn tortillas with flour tortillas if preferred. How to Serve: Best served warm with a drizzle of fresh lime. Storage & Freshness: Store chicken in an airtight container; use within 3 days. Make-Ahead Tips: Prepare the chicken seasoning a day in advance for deeper flavors.