Crispy Chicken Street Tacos

This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors (yellow, orange, green, red, chocolate). Not only are they extremely hot, but they also have a unique, distinctively fruity flavor. It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.

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  • 1¼ pound fried chicken strips
  • ½ cup barbecue sauce
  • 6 tablespoons fresh lime juice, divided
  • 1 red onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh cilantro, chopped
  • 2 tablespoons minced habaneros
  • ½ teaspoon salt
  • 1/8 teaspoon pepper
  • 8 white corn tortillas, small
  • ½ cup cotija cheese, crumbled

Prepare chicken strips according to package directions.  When cooked, slice lengthwise and set aside.

Prepare lime barbecue sauce in a small bowl by mixing BBQ sauce and 2 tablespoons of fresh lime juice.

In separate bowl prepare the fiery habanero pico de gallo by mixing together red onion, garlic, ¼ cup lime juice, cilantro, habanero, salt and pepper.

Heat a dry large skillet over medium-high heat and toast the tortillas until soft and pliable.  Fill immediately, or cover with a damp towel.

To assemble layer lime barbecue sauce, fiery habanero pico de gallo and sliced chicken strips on warmed tortillas.  Top with crumbled cotija cheese.

Adapted from a recipe from The Daily Meal, 2015