It’s Thursday morning y’all and that means we’re over the hump of this gloomy workweek. Also, holy humidity. Did anyone else feel like they needed a shower immediately upon opening their front door this week? Did anyone else’s hair look as unruly as mine?
I’ll admit, the humidity made me feel pretty lazy this week. This, combined with the amount of time I’ve spent at the hospital with my mom, has made it virtually impossible to stick to a routine or retain enough energy at the end of the evening to cook a healthy meal. I can’t tell you how many times I’ve bought my breakfast and/or lunch on the go in the past month. And let’s talk about my lack of time at the gym or sticking to my training plan for the Chicago Rock and Roll 10K this coming weekend.. urgh, yes. THIS. Weekend.
But Monday always rolls around and it’s always a good opportunity to begin the week off on the right foot. Moms on the up and up and I’m finally feeling like myself again so I was eager to spend some time in my kitchen and make some dinners for the week. Full disclosure, I had a taste for barbecue and Mexican this past weekend. As I’ve expressed many times before, your favorite meals don’t have to require an abundant amount of ingredients or take a ton of time to throw together. My lack of grocery shopping in the past ten days or so led me to dig through what I already had and I’m thrilled I did because we’ve been eating these Sweet Barbecue Chicken Tacos for the past few nights. We wanted enough leftover shredded chicken to have these for 2-3 dinners as well as extra for topping salads and sandwiches this week but you could always use half of the chicken if you don’t want as much.
They’re a little sweet and a little tangy and combines some fresh lime juice, veggies, and blue cheese for a pretty awesome flavor. I’ve been using this Wholesome Organic Coconut Sugar in a few recipes recently and been pretty pleased. The flavor is just as sweet as brown sugar, but coconut sugar contains nutrients like zinc and iron and also contains insulin- which acts as a prebiotic – aka gut health! It’s also easy to replace brown sugar in your recipes because it’s a 1:1 ratio. 1 cup of brown sugar = 1 cup coconut sugar.
We had some fruit with our tacos but would also be pretty tasty to serve with some black beans or rice.
What flavor combos do you enjoy? What else would you add to your barbecue tacos?
Sweet Barbecue Chicken Tacos
2 tacos per serving
- 1 cup of your favorite barbecue sauce
- 1/4 cup coconut sugar
- 4 large chicken breasts
- 1 cup frozen baby corn
- 1 small onion – diced
- 1 roma tomato – diced
- 1 avocado
- 2 tbs fresh lime juice
- Blue cheese crumbles to top
- Corn tortillas
- Whisk barbecue sauce and coconut sugar together until sugar is fully incorporated.
- Place chicken breasts in large crockpot and pour sauce evenly over the chicken. Cook on high for four hours. Once chicken is cooked, shred with a fork and turn crockpot to ‘warm’ until ready to serve.
- Combine corn, diced onion, diced tomato, and lime juice in a large bowl. Set aside.
- Warm your corn tortillas. Top each taco with a little shredded chicken, corn ‘salsa’, a couple avocado slices, and 1 tbs of blue cheese crumbles.