Smokey Chipotle BBQ Chicken Tacos with Creamy Corn Avocado Salsa

In a large pot, combine the olive oil, chicken tenders, smoked paprika, chipotle chili powder, garlic powder, cayenne pepper, chopped thyme, and kosher salt. Cook on medium-high heat until the spices are fragrant, about 5 minutes.

Reduce the heat to low, then add the ketchup, honey, dijon mustard, and beer or chicken broth. Stir to combine and bring the sauce to a simmer. Cover and simmer for 20 minutes.

Once the chicken is cooked, shred it with two forks.

Preheat the oven to 425°F.

Combine the avocado, lime juice, grilled or roasted corn, chopped jalapeño, roughly chopped cilantro, and chopped chives in a blender. Blend until smooth and creamy, creating a creamy corn avocado salsa. Season with salt to taste.

Warm the corn tortillas for 30 seconds in the microwave until pliable. Rub them with a bit of extra virgin olive oil.

On a baking sheet, lay each tortilla flat and layer evenly with shredded Mexican cheese and shredded BBQ chicken. Fold the other half of the tortilla over the filling, gently pushing to adhere.

Transfer to the oven and bake for 5-8 minutes, then flip and cook another 5 minutes more, or until the cheese has melted and the tortillas are crisp.

Serve the tacos with a dollop of the creamy corn avocado salsa, lime, and fresh cilantro.