BBQ Sauce Pull Chicken Tacos with Avonaise and Yellow Salsa
Chop the onions and garlic cloves for the pull chicken. Use a big cast iron pan and pour in a big glug of olive oil. Add onions, garlic and chili, sauté for 5 minutes, until tender. Add paprika powder and cumin powder and let simmer for another 5 minutes. Add chicken breast, BBQ sauce and make sure the chicken breasts are completely covered in sauce. Cover lid and let simmer for approximately 1 hour, stir every 20 minutes.
Meanwhile, put all ingredients for the avonaise in a small bowl and combine all ingredients with a hand blender until everything is thoroughly combined. Add salt and pepper to taste.
Use a food processor to make the yellow salsa, add all ingredients and pulse until you have a thoroughly mixed but still course salsa. Salt and pepper to taste. Refrigerate for at least one our, to let all the flavors develop.
Remove BBQ chicken from pan, take two forks and shred the chicken. Meanwhile heat the soft tacos in a grill or microwave. Serve tacos topped with BBQ Pull Chicken, yellow salsa, avonaise, fresh coriander, grilled baby corn + extra BBQ sauce.
2 Chicken Breasts, 6 oz. Each
2 White Onions
2 Garlic Cloves
1 tablespoon Paprika Powder
1 tablespoon Cumin Powder
3/4 Cup BBQ Sauce (homemade or your favorite store bought)
½ Red Chili, Chopped
6 Mini Soft Tacos
Optional: Grilled Mini Baby Corn
4 tablespoon Olive Oil
2 tablespoon Sushi Vinegar
2 teaspoons Yellow Mustard
1 Cup Yellow Cherry Tomatoes, Chopped
1 Jalapeno, Chopped
1 White Onion, Diced
1 Garlic Clove, Minced
1 Lime, Juice and Zest
1 tablespoon Olive Oil
Bunch of Fresh Coriander (stalks and all), Chopped (+extra for topping)