Beer Can Chicken Tacos

1. 1

   for the chicken: rub chicken with paprika, oregano, mustard powder, pepper, salt, chili powder and oil. empty half of beer can into a glass and drink. shove the half filled beer can up the chickens carcass. with the bbq preheated to 400 degrees, place chicken on the grill. cook for approximately 1 hour (or until chicken is fully cooked) and continuously base with bbq sauce. let rest until cool enough to handle. shred chicken and toss with remaining bbq sauce. set aside until you are ready to assemble tacos.

2. 2

   for the guacamole: in a mixing bowl add avocados, small red onion, garlic, lime juice, lime zest, pepper, salt and cilantro. mash until smooth and creamy. stir in tomatoes. set aside until you are ready to assemble tacos.

3. 3

   for the pickled onions: in a mason jar add large sliced red onions, sugar, salt, vinegar, garlic cloves and peppercorns. seal lid tight and shake until all the flavours are blended.

4. 4

   to assemble tacos begin with the corn tortilla. top with pulled chicken, guacamole, pickled onions and cilantro. garnish plate with a fresh lime.

* Per serving · 4 servings · Values may vary.

No additional tips available.