BBQ Taco Recipe: El Paso Chicken Feast
I love quick dinners, easy meals, and delicious recipes that don’t keep me in the kitchen all night! That’s exactly why this El Paso Chicken Feast has become my go-to taco night upgrade. When you combine that spicy taco seasoning with tender shredded chicken and all those customisable toppings, you’re in for a flavour fiesta that comes together in minutes. Just wait until you smell these beauties baking in the oven…
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Why You’ll Love this El Paso Chicken Feast
Whether you’re looking for a quick weeknight dinner or something to impress your friends at a casual get-together, these BBQ tacos are about to become your new go-to recipe.
I’ve fallen in love with how the spicy flavours come together in perfect harmony – just enough heat without overwhelming your taste buds!
What really makes these tacos special is their versatility. You can customise the taco toppings to please everyone at your table. From cooling sour cream to zesty jalapeños, each person gets to create their perfect bite.
Plus, they bake up in just 12-14 minutes, meaning less time cooking and more time enjoying. The cheese gets perfectly melty while the shells crisp up around the edges – creating that irresistible texture that’ll have everyone reaching for seconds.
What ingredients are in El Paso Chicken Feast?
These BBQ tacos are a charming twist on the classic Old El Paso baked chicken taco recipe. I’m sharing all the ingredients you’ll need to create this flavourful feast at home. The combination of tender shredded chicken with smoky BBQ notes makes for an absolute crowd-pleaser, and the best part is how easily it all comes together with pantry staples you might already have on hand.
- 1 tablespoon olive oil
- 225g cooked chicken, shredded
- 1 packet Old El Paso hot and spicy taco seasoning
- 1/2 cup onion, diced
- 1 can (410g) diced tomatoes, drained
- 1 can (127g) Old El Paso chopped green chillies
- 10 Old El Paso Stand and Stuff taco shells
- 1/2 can (450g) Old El Paso refried beans
- 2 cups Mexican blend cheese, shredded
- Toppings: jalapeños, soured cream, salsa, chopped coriander, shredded lettuce
When shopping for these ingredients, remember that you can always adjust the spice level to suit your taste. If you’re cooking for little ones or those sensitive to heat, simply leave out the green chillies and opt for regular taco seasoning instead of the hot and spicy variety. Also worth noting, be thorough when draining those tomatoes, as excess moisture can make your taco shells go soggy during baking, which nobody wants in their otherwise perfectly crispy tacos.
How to Make this El Paso Chicken Feast
Taking this delicious Old El Paso chicken taco recipe to the barbecue creates a whole new dimension of smoky flavour that you simply can’t achieve in a conventional oven. Let’s change these tacos into a proper BBQ feast!
For a Kamado-style BBQ or Pit Barrel Cooker, you’ll want to set up for indirect cooking at about 200°C (equivalent to 400°F in the original recipe). Start by heating 1 tablespoon of olive oil in a cast iron skillet placed directly on the BBQ grates.
Once hot, add your diced 1/2 cup onion and let it sizzle away for 2-3 minutes until translucent and fragrant. The outdoor cooking really brings out that wonderful aroma, don’t you think?
Next, add your 1/2 lb of shredded cooked chicken, taco seasoning packet, drained can of diced tomatoes (remember, thorough draining is essential here), and the can of green chillies. Allow this mixture to simmer for about 5-8 minutes, giving it an occasional stir to meld those flavours together.
For the assembly stage, if using an Ozpig with oven attachment or a Kamado BBQ in baking mode, arrange your 10 Old El Paso Stand and Stuff taco shells in a baking dish just as you would for indoor cooking.
Spoon 1 tablespoon of refried beans into the bottom of each shell, followed by your BBQ-infused chicken mixture. Top generously with the 2 cups of shredded Mexican cheese blend, this is no time for restraint with cheese.
Place the dish in your BBQ, close the lid, and bake for 12-14 minutes until the cheese has melted completely and the shells have developed a lovely golden-brown edge. The slight smokiness from the BBQ will enhance these tacos to something truly special.
After removing from the heat, finish with your favourite toppings—fresh jalapeños, a dollop of cool sour cream, lively coriander, and zesty salsa make perfect companions to these barbecued beauties. Additionally, consider using a Monolith Pro Series Cast Iron Plancha Half for high-heat searing to elevate your BBQ experience even further.
El Paso Chicken Feast Substitutions and Variations
To adapt the Old El Paso Baked Spicy Chicken Tacos for BBQ cooking:
Monolith Kamado BBQ Method
- Use the indirect cooking method at 400°F (approximately 200°C) with the deflector stone.
- Prepare chicken by grilling directly over coals first, then shred.
- Mix with seasonings in a cast iron skillet on the fire plate.
- Assemble tacos in a BBQ-safe dish and finish cooking indirectly for 12-14 minutes.
- For extra smoky flavour, add wood chips during cooking.
Ozpig & Big Pig Stoves Method
- Cook chicken pieces directly on the grill, then shred.
- Use the plancha cooking surface for preparing the chicken-tomato mixture.
- For final baking, place assembled tacos in a baking dish in the oven attachment.
- Smoked wood chips can be added to the oven attachment for additional flavour.
- The Big Pig wood stove provides a unique cooking experience that enhances outdoor gatherings.
Pit Barrel Cooker Method
- Smoke whole chicken pieces using hanging hooks until tender, then shred.
- Prepare the vegetable mixture in a cast iron skillet using direct grilling.
- Assemble tacos and finish by placing the baking dish on the grill grate.
- Cover with the lid and cook using the charcoal cooking method for 12-14 minutes.
What to Serve with El Paso Chicken Feast
A delicious BBQ taco feast isn’t complete without some incredible sides that complement the smoky, spicy flavours of our El Paso Chicken Tacos.
I love serving a simple coriander-lime rice or Mexican street corn salad that catches all those tasty juices from the tacos. Don’t forget a bowl of guacamole with plenty of crisps for dipping!
For beverage pairings, you can’t go wrong with ice-cold Mexican beer or homemade margaritas.
If you’re going alcohol-free, try horchata or a tangy pineapple agua fresca that cuts through the heat. For the kids, I mix up fruit punch with floating lime slices – they feel fancy while the adults enjoy their drinks too.
Trust me, these side suggestions will turn your taco night into a full-on fiesta!
Final Thoughts
While I’ve shared many taco recipes over the years, these BBQ-inspired El Paso Chicken Tacos might just become your family’s new favourite weeknight meal.
The combination of spicy seasoning, melty cheese, and crispy shells creates pure magic in every bite!
Don’t skimp on the taco toppings, that’s where you can really make these your own. Fresh coriander, cool soured cream, and crunchy lettuce add wonderful texture contrasts.
For busy weeks, try some meal prep by cooking the chicken filling ahead of time. You can refrigerate it for up to three days, then just assemble and bake when you’re ready to eat.
Trust me, your future self will thank you when dinner’s on the table in under 20 minutes!
Frequently Asked Questions
Can I Make This BBQ Taco Recipe on a Gas Barbecue?
Yes, I can prepare these tacos on a gas grill! For successful taco grilling, I shall cook the chicken and vegetables on the gas grill first, then assemble and warm the shells indirectly.
How Long Will Leftover BBQ Chicken Tacos Stay Fresh?
I’d tell you leftover tacos last forever, but my food poisoning says otherwise! For proper leftover storage, refrigerate chicken tacos within two hours and consume within 3-4 days for ideal chicken safety.
Is This Recipe Suitable for Outdoor Summer Gatherings?
I’d recommend these tacos for outdoor cooking during summer parties. They’re easy to prepare in advance and the baking only takes 12-14 minutes, perfect for feeding hungry guests outside.
Can I prepare components of this dish ahead of time?
Over 70% of home cooks value meal prep for busy weeknights! I would definitely recommend preparing the chicken mixture in advance and storing it in the refrigerator. Most ingredient storage works well for 2-3 days before assembling tacos.
What’s the Best Way to Warm Taco Shells on a Barbecue?
I’d wrap taco shells in foil and warm them indirectly on the barbecue for 3-5 minutes. For creative warming techniques, try skewering hard shells or using a grill basket for different types of taco shells.
