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In our fast-paced world, quick and easy weeknight meals are a necessity for many families. After a long day, the last thing anyone wants is to spend hours in the kitchen. That's where recipes like Quick BBQ Chicken and Sweet Potato Tacos come into play, offering a delicious solution that doesn’t compromise on flavor or nutrition. This recipe combines the smoky sweetness of BBQ chicken with the earthy richness of sweet potatoes, creating a delightful harmony that will please even the pickiest of eaters.

Quick BBQ Chicken and Sweet Potato Tacos

Looking for a quick and flavorful weeknight dinner? Try these Quick BBQ Chicken and Sweet Potato Tacos! This easy recipe combines juicy BBQ chicken thighs with roasted sweet potatoes for a deliciously nutritious feast. Customize your tacos with fresh toppings like red cabbage, cilantro, and avocado for added crunch and creaminess. Perfect for family meals or casual gatherings, these tacos are a delightful blend of flavor that everyone will love. Enjoy the ultimate comfort food without spending hours in the kitchen!
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Ingredients
  

1 lb boneless, skinless chicken thighs

2 medium sweet potatoes, peeled and diced

1 cup BBQ sauce (your favorite brand)

1 tablespoon olive oil

1 teaspoon smoked paprika

1 teaspoon cumin

Salt and pepper, to taste

8 small corn tortillas

1 cup red cabbage, thinly sliced

1/2 cup cilantro, chopped

1 avocado, sliced

Lime wedges, for serving

Instructions
 

Prepare the Sweet Potatoes:

    - Preheat your oven to 400°F (200°C).

      - Toss the diced sweet potatoes with olive oil, smoked paprika, cumin, salt, and pepper on a baking sheet.

        - Spread them out in a single layer and roast for 25-30 minutes, or until tender and slightly caramelized, flipping halfway through.

          Cook the Chicken:

            - While the sweet potatoes are roasting, heat a grill or grill pan over medium-high heat.

              - Season the chicken thighs with salt and pepper.

                - Grill the chicken for about 5-7 minutes on each side, or until fully cooked (internal temperature reaches 165°F/75°C).

                  - In the last minute of cooking, brush the chicken with BBQ sauce to caramelize.

                    Shred the Chicken:

                      - Remove the chicken from the grill and let it rest for a few minutes. Then shred it using two forks.

                        Assemble the Tacos:

                          - Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side or until pliable.

                            - On each tortilla, layer with shredded BBQ chicken, roasted sweet potatoes, and a handful of sliced red cabbage.

                              Garnish and Serve:

                                - Top each taco with fresh cilantro and sliced avocado.

                                  - Serve with lime wedges on the side for squeezing over the tacos.

                                    Prep Time, Total Time, Servings: 15 min | 50 min | 4 servings