Description
Smoky, sweet, and tangy BBQ chicken tacos using homemade halal-friendly sauce and marinated chicken. Perfect for a Tex-Mex meal without pork, alcohol, or artificial additives.
Ingredients
2 large chicken breasts (1.5 pounds), halal-certified
1/4 cup coconut aminos
2 tablespoons apple cider vinegar
2 teaspoons pomegranate molasses
2 fresh jalapeños (seeded)
1 tablespoon olive oil
2 cloves garlic
1 teaspoon grated ginger
1 tablespoon smoked paprika
1 teaspoon ground cumin
2 tablespoons brown sugar
1/2 teaspoon salt
Tortillas
Sliced red onion
Fresh cilantro
Avocado (for topping)
Instructions
Cut chicken breasts into 1-inch-thick strips
Combine coconut aminos, apple cider vinegar, jalapeños, and 1/2 teaspoon salt in a bowl
Add chicken to marinade and refrigerate for 30-45 minutes
Remove chicken and discard excess marinade
Heat olive oil in a skillet, add garlic and ginger, sauté for 1 minute
Stir in smoked paprika and cumin for 10 seconds
Gradually add pomegranate molasses, brown sugar, remaining 1/2 teaspoon salt, and 1/4 cup water
Simmer sauce for 5-7 minutes until thickened
Grill chicken 5-7 minutes per side until charred
Brush with BBQ sauce during the last 3 minutes of cooking
Warm tortillas (10 seconds per side)
Layer grilled chicken with remaining sauce
Top with onion, cilantro, and avocado
Notes
Marinate up to 4 hours for deeper flavor
Use date syrup as pomegranate molasses alternative
Substitute tamari for coconut aminos
Adjust jalapeños for spice level
Double the recipe for taco party
- Prep Time: 30
- Cook Time: 20
- Category: Lunch & Dinner
- Method: Grilling & Simmering
- Cuisine: Tex-Mex