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Smoky Chicken Street Tacos with Pickled Red Onions

Spice up your next tailgate with Smoky Chicken Street Tacos served with pickled red onions, fresh salsa, and cheese on mini flour-tortillas.

Smoky Chicken Street Tacos with Pickled Red Onion and Fresh Salsa | Life, Love, and Good Food

Whether you’re tailgating at the big game or watching from home, these little hand-held Smoky Chicken Street Tacos served with pickled red onions and fresh salsa make a deliciously, fun game-day spread! 

The chicken is flavored with smoky chipotle peppers in adobo sauce and is perfectly complimented by the sweetness of the pickled red onions—I love how simple it is to make a quick batch—and the freshness of homemade salsa.

Of course, you can purchase fresh salsa in the deli to save time, but my family is really partial to the homemade.

I think it’s worth the extra time, and if you prep the toppings ahead of time and let the chicken simmer in the slow cooker. Everything will be ready for easy serving at game time and you can enjoy cheering on the team!

Mission Street Tacos tortillas

I didn’t realize that MINI flour tortillas were a thing until I saw these at my Kroger last week and now I’m in love!

They’re perfect for football snacks and I can’t wait to fill them with all kinds of other taco variations. Really, you need to try these!

For my recipe, I cooked chicken in the slow cooker with onions, a little chicken broth, and chipotle peppers in adobo sauce.

I only used about half the small can, but if you like to turn up the heat you can add more after you shred the chicken for the tacos.

Smoky Chicken Street Tacos with Pickled Red Onion and Fresh Salsa | Life, Love, and Good Food

The little bit of spiciness from the chipotle peppers plus the tanginess of the pickled red onions and the fresh tomato salsa just works.

I garnished the tacos with some crumbled Feta cheese because that’s what was in my fridge, but you could also use Cojita cheese or any other shredded cheese.

Smoky Chicken Street Tacos with Pickled Red Onion and Fresh Salsa | Life, Love, and Good Food

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Yield: 6 servings

Smoky Chicken Street Tacos with Pickled Red Onions

Smoky Chicken Street Tacos with Pickled Red Onion and Fresh Salsa | Life, Love, and Good Food

Spice up your next tailgate with Smoky Chicken Street Tacos served with pickled red onions, fresh salsa, and cheese on mini flour-tortillas.

Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes

Ingredients

  • 1 lb. chicken breasts with rib meat, (or skinless, boneless)
  • 1 medium onion, diced
  • 1 cup low-sodium chicken broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon lite salt
  • 1/2 teaspoon black pepper
  • 2-3 chipotle chilies in adobo, chopped
  • 2-3 tablespoons adobo sauce, from the can
  • 12 mini flour tortillas
  • 4 oz. Feta cheese (or Cojita cheese), crumbled

Pickled Red Onions

  • 1 large red onion, thinly sliced and separated into rings
  • 3 tablespoons apple cider vinegar
  • 1 teaspoon agave nectar
  • 1/4 teaspoon lite salt

Fresh Salsa

  • 2 cups grape or cherry tomatoes, diced
  • 1 jalapeno pepper, seeded and diced
  • 1-2 cloves garlic, minced
  • 2-3 green onions, diced
  • 1/2 lime, juiced
  • 1/2 teaspoon lite salt
  • 1/2 teaspoon black pepper

Instructions

Slow Cooked Smoky Chicken

  1. Lightly coat inside of slow cooker with cooking spray. Add chicken (remove the skin if using breasts on the bone) and sprinkle with the cumin, salt, and pepper. Add the chopped onion, chipotle chilies, and the adobo sauce on top. Pour 1 cup chicken broth over all and cook for 4 hours on high.
  2. Remove chicken from the slow cooker and discard bones. Shred meat using two forks. Strain the broth and pour 1/2 to 1 cup over shredded chicken and mix. Return to the slow cooker to keep warm until ready to assemble tacos.

Pickled Red Onions

  1. Add red onions to a shallow bowl. Combine the vinegar, agave nectar and salt and pour over onions, stirring to coat. Allow to sit at room temperature for up to an hour, stirring occasionally to make sure all the onions are moistened. Store leftovers tightly covered in the refrigerator for 3-4 days.

Fresh Salsa

  1. In a medium bowl, combine all salsa ingredients and stir. Season with salt and pepper to taste. Cover and chill until ready to serve.

To Assemble Tacos

  1. Place 3-4 tablespoons shredded chicken on each tortilla. Top with desired amount of pickled red onions, fresh salsa, and cheese.

Notes

 

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 644Total Fat: 19gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 105mgSodium: 1211mgCarbohydrates: 74gFiber: 5gSugar: 13gProtein: 44g

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