Griddle More Tour Chicken Street Tacos
- Prep
- 10 min
- Cook
- 15 min
- Serves
- 4
- Difficulty
- Medium
Chicken Street Tacos are a staple on the Griddle More Tour, perfect for feeding a crowd with minimal effort. Todd uses frozen, precooked chicken (like Tyson Grilled & Ready) for convenience, but fresh chicken works well too.
Ingredients
- Cooking oil (for griddle)
- 1 pound chicken (frozen precooked or fresh)
- Blackstone Tequila Lime Seasoning
- 10 oz can red enchilada sauce
- 16 corn tortillas (street taco size)
- 1 onion, diced
- Fresh cilantro, chopped
- Mexican crumbling cheese (such as Cotija)
- Crema
- Hot sauce (like Cholula Chili Garlic)
- Lime wedges
Directions
- Preheat the Blackstone griddle to medium-high heat. Drizzle and spread oil evenly over the griddle surface.
- Place the chicken on the griddle and season with Blackstone Tequila Lime seasoning. Cook the chicken, stirring occasionally.
- Once the chicken is cooked through, shred or cut it into small pieces. Transfer the chicken to a heat-resistant container on the side of the griddle. Mix in the red enchilada sauce and keep warm.
- Wipe the griddle clean and drizzle with more oil. Add the tortillas, cooking them until lightly browned on both sides, flipping as needed.
- To assemble each taco, stack two corn tortillas, then top with a scoop (about 1/3 cup) of the chicken and enchilada sauce mixture. Garnish with diced onions, chopped cilantro, crumbled Mexican cheese, and a drizzle of crema. Add hot sauce to taste, and finish with a squeeze of lime juice.