Chipotle Chicken BBQ Soft Tacos

So this one is for Katie G, who is one of the cutest, most enthusiastic ladies I know…She loved these when I made them on a casual girls’ night in a few months back. These are so easy and so delicious, spicy, smoky and slightly sweet with a fresh crunch and flavor from cilantro and arugula.

1 pound boneless chicken, sliced for stir-frying

1 red, yellow or orange bell pepper, sliced into strips

1/2 large onion or 1 medium onion, sliced

1-2 teaspoons chipotle chilli pepper, depending how spicy you like

1 teaspoon salt

1/2 teaspoon black pepper

1/3 cup spicy barbeque sauce, whichever is your favorite – I like “Rufus Teague”

2 cups arugula (or any salad greens)

1/2 lime

grapeseed oil (any light oil)

1/4 cup chopped cilantro

6-8 corn tortillas

Season the chicken with the chipotle chili pepper, salt and black pepper. Heat a large skillet over medium high heat and coat the bottom with a light oil like grapeseed. Add the chicken and saute until just cooked. Remove from pan and set aside. Add the peppers and onion to the saute pan and more oil if needed. Cook the veggies until crisp tender. Add the chicken back to the pan, reduce the heat to low and add the barbeque sauce. Stir until heated through and turn off the heat.

Meanwhile, toss the arugula with the 1/2 lime juice, about 1 tbsp oil and salt and pepper to taste. Spoon chicken into a warm corn tortilla, garnish with cilantro and top with the arugula mixture. Serve and enjoy!

This is a great quick lunch/dinner idea – you can also leave the corn tortilla out of it and serve it as a salad over the arugula – up to you!