Peri Peri BBQ Chicken Tacos with Southwest Slaw and Black Bean and Corn Salsa

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Difficulty: Easy - for beginners


2 Marinated Chicken Breasts
Any store bought mesquite, hickory, cilantro lime or steakhouse marinade will work

Peri Peri Seasoning ( )
cayenne red pepper, garlic, ginger, fenugreek, cardamom, cumin, black pepper, allspice, turmeric, cloves, Ceylon cinnamon and coriander

Sweet Baby Ray’s Honey Barbecue Sauce ( )

Wheat Flour Tortillas – taco size

Southwest Slaw
Tri Colored Cabbage – finely sliced
Carrot – finely sliced
Green Onion – diced
Mayonnaise – ½ cup
Apple Cider Vinegar – 1 tbsp
Sugar – 2 tbsp
Chipotle, Chili or Jalapeno Powder – season to taste

Black Bean & Corn Salsa
Black Beans – 1 can
Fiesta Corn – 1 can
Red Pepper – 1 cup diced
Red Onion – 1 cup diced
Lime – 2 limes juiced
Honey – 1 tsp or to taste
Cilantro – 1 bunch
Cumin – season to taste
Chipotle, Chili or Jalapeno Powder – season to taste
Salt & Pepper – season to taste


Preheat grill

Generously season the marinated chicken breasts with salt, pepper, cumin and Peri Peri seasoning. Grill until the chicken is cooked through, reduce heat and add Sweet Baby Ray’s Honey Barbecue Sauce. Remove cooked chicken breasts and cover to rest. Dice cooked chicken into bite sized pieces and add more barbecue sauce to taste.

To build the tacos, start with one wheat flour tortilla, add diced chicken, southwest slaw, black bean & corn salsa and top with fresh cilantro.



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