BBQ Loaded Chicken Taco Fries
These BBQ Loaded Chicken Taco Fries are beyond anything your fingers have ever held to your mouth. It's all of your favorite taco flavors coming together in one dish, including succulent shredded chicken, homemade potato wedges, cheese, corn, onion, tomatoes, jalapeños, avocado, and completely smothered in BBQ sauce (with a pinch of spice) and "lime crema".
Servings 4 servings
- 3 cups potato wedges, homemade or frozen (See Notes!)
- 2 cups shredded cooked chicken breasts
- 1/4 red onion, diced
- 1/2 cup frozen corn, cooked slightly
- 1 jalapeño, diced
- 2 roma tomatoes, diced
- 1 avocado, diced
- 2 cups shredded cheese (I used Monetary Jack + Mild Cheddar)
- 1/3 cup sour cream (See Notes!)
- 1 tsp dried parsley
- 2 Tbsps lime juice
- 1/3 cup BBQ sauce (Store-bought or Homemade; See Notes!)
- 1 Tbsp sriracha sauce
- pinch of red pepper flakes
To start, you simply make your homemade potato wedges or you can also use a pre-packaged version and cook based on packaging instructions.
Once done, place the fries on a large baking sheet lined with parchment paper and add shredded cheese and shredded chicken breast atop. Bake in the oven on 400 degrees Fahrenheit for about 15-20 minutes, until cheese has melted.
In the meantime, add the BBQ sauce, sriracha, and pinch of red pepper flakes to a small pot on medium-high heat, whisking ingredients together until it comes to a boil. Once bubbly, remove from heat and set aside. Now, make your Lime Crema sauce by mixing the sour cream, dried parsley, and lime juice together in a small bowl until well combined. To make the sauce more creamy, add additional lime juice (1 Tbsp at a time) until desired consistency is reached.
Next, remove fries from the oven and top baked wedges and chicken with remaining ingredients (onions, tomatoes, jalapeño, avocado, and extra shredded cheese, along with the BBQ sauce and Lime Crema sauce and serve!
HOMEMADE POTATO WEDGES:
Preheat oven to 450 degrees Fahrenheit and line a baking sheet with parchment paper.
Place sliced potato wedges in a bowl adding the extra virgin olive oil, paprika, garlic powder, dried parsley, black pepper, and cayenne pepper. Stir everything together until well coated. Next, spread potatoes out onto the prepared baking pan, so they are not touching.
Bake potatoes for 30-40 minutes, flipping halfway through.
Once golden brown and crisp, remove potatoes from the oven and add sea salt.
BBQ SAUCE: If you choose to use a store-bought version, my favorite brand is Stubb’s BBQ Sauce.
HOMEMADE BBQ SAUCE: 15 oz. can of tomato sauce, 3/4 cups water, 1/4 cup balsamic vinegar, 2 Tbsps sriracha sauce, 2 tsps ground mustard, 1/3 cup agave syrup, 2 Tbsps pure maple syrup, 1 tsp sea salt, 1 tsp onion powder, 1 Tbsp red pepper flakes, and 1 tsp smoked paprika. **Whip together: Place all ingredients in a medium saucepan on medium-high heat and whisk together until it begins to boil. Reduce heat to low-medium and let everything simmer for about 15 minutes or so, stirring occasionally. Once thickened enough to desired consistency, remove from heat and let cool. Set aside until ready to use or store remainder in an airtight container and refrigerate for up to 2 weeks.**
SOUR CREAM: You can always use low-fat sour cream or greek yogurt for a healthier option.
- 4-5 medium russet potatoes, sliced in wedges
- 1 Tbsp extra virgin olive oil
- 1 Tbsp paprika
- 1 Tbsp dried parsley
- 1 tsp garlic powder
- 1/2 tsp black pepper
- sea salt for taste
- pinch of cayenne pepper
STORAGE: Place any leftover ribs in a tightly sealed container in the refrigerator for up to 3-4 days.