Happy May!!! It’s finally starting to feel like spring here in the Chi, woohoo! And with Cinco de Mayo coming up in T-3 days, let’s talk tacos!! Baked tacos, specifically. Have you ever tried them? I was inspired to give ’em a go from one of my faves, Shay Shull of the blog Mix and Match Mama. Her family eats them often but I decided to put my own little spin on them and do them up PULLED CHICKEN, BBQ style! Umm, I don’t know if I’ll ever go back to making tacos any other way! These were BEYOND. Beyond delicious, beyond easy, and beyond pretty, to boot. 

Most nights when I make dinner, Isaiah and I will eat together once the kids have already gone to bed and then the night after I’ll give them our leftovers. That’s just how we roll in our house but on this particular night, there were NO leftovers! You snooze, you lose, right?! Literally – ha!! Unfortunately though, the kids never even got a chance to try them!! Which means I’ll need to make them again ASAP because, let’s be honest, that’s just not fair. Oh wait! I’m making them for Cinco de Mayo on Saturday; problem solved! Phewf! And if you don’t have anything on the menu yet for this sacred Mexican holiday, you should make them too!!! Go grab the recipe below! 

It all starts with some pulled chicken!

My secret sauce for these tacos, you ask? It’s actually not a sauce at all, it’s the stand-up taco shells.
They are EV-ER-EY-THINGGGGG.

Use what you have and what you like! My husband doesn’t like black olives, but I do!

Avocados, yellow corn, black olives, and shredded lettuce: what would you add on?

I’m salivating just looking at these photos!!
I could seriously eat tacos every day of the week for breakfast, lunch and dinner. Who’s with me?!

The freshness is oozing out of the screen, #amiright?!!?

Click on any of these images above to pin this post and this recipe!

Baked BBQ Pulled Chicken Tacos

2018-05-01 00:20:54

Baked Tacos done the BBQ Pulled Chicken way!

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Ingredients

1. PAM cooking spray
2. 1 lb cooked and shredded chicken
3. Sit 'n Stand taco shells
4. Shredded cheese
5. Toppings;
6. Shredded lettuce
7. Avocados
8. Black olives
9. Sweet yellow corn
10. Any other toppings you want to include!

Instructions

1. Cook and shred chicken first - I do it in the crockpot. Place fresh or frozen chicken into the crockpot, cover with just enough water to top the chicken and cook on LOW 6-8 hours or HIGH 3-5 hours. Fresh chicken will need less time while frozen will need more time. Once done, shred with two forks. Easy peasy!
2. Preheat over to 425 degrees {i like to use the convect setting best but this will work either way}
3. Cover the pulled chicken with BBQ sauce. 1 cup should work but use as much or as little as you want and completely mix it into the chicken well.
4. Spray an 8x8 baking dish with PAM and line up the standing taco shells inside.
5. Divide the BBQ chicken into each taco bottom.
6. Top tacos with shredded cheese {I also put my black olives on now too} then put the dish into the oven.
7. Bake for at least 10 minutes or until the cheese is melted and bubbly.
8. Take out of the oven and then top your tacos with your avo, corn, lettuce and anything else you want to include! If you don't like something, don't use it!

Notes

1. This is the easiest thing ever, gourmet, and delicious! Perfect for Cinco de Mayo and anytime!! Enjoy!!

By Dana Ivy

thedanaivy.com - Real Mom Life https://thedanaivy.com/

[bctt tweet=”Recipe: BBQ BAKED PULLED CHICKEN TACOS – perfect for cinco de mayo or anytime! SO easy, so delicious and seems really gourmet when it’s not!!” username=”iadorewhatilove”]

Have you ever tried baked tacos before? Let me know in the comments of this post!