Blood Orange Barbecue Chicken Tacos

Apr 29, 2019 | Chicken

Sweet and tangy barbecue chicken tacos with kale and crispy onions. These are a super easy summer dinner that can be made ahead.

Hey guys! I’m extra excited about today because I have a TACO recipe for you! I’ve been cooking away all weekend and decided to swap my post order to bring you this one today.  I had a big shoot for Diego Pops in Scottsdale and was looking at tacos all day, so it was about time I actually got to eat one. I don’t mind photographing things that I can’t eat, but it definitely makes me hungry.

In other news, I got my Thrive Market order this week, which means it was an absolutely awesome week. It’s like Christmas every time I get one of those boxes! And it’s crazy how much money you save when you’re buying from them. I can see the argument to not use them if you don’t have to eat gluten free/paleo/etc, but if you are buying even remotely clean products, Thrive is the way to go. I tried a lot of their new Thrive Market products, and I’m excited to do a post all about it soon!


So this new recipe has blood orange in it, which I was really excited to cook with. I don’t usually cook with fruit, but I was in a summery mood and decided to go for it. This recipe also uses Primal Kitchen BBQ sauce, which I’ve decided I’m obsessed with. I got it on Thrive Market and will be getting it again soon! It’s such an affordable way to make Paleo food taste different and fun without putting in a ton of work. Grab it on Thrive and then let’s make tacos!

Blood Orange Barbecue Chicken Tacos

PREP TIME 5 minutes
COOK TIME 15 minutes
TOTAL TIME 20 minutes


  • 1 lb boneless skinless chicken breasts boiled and shredded (or shred a rotisserie chicken, or throw em in the crock pot!)
  • 1/3 cup primal kitchen Golden Barbecue Sauce
  • 1 tsp paprika
  • 1 tsp chili powder
  • 1 small blood orange peeled, segmented, and chopped
  • 1/2 sweet onion sliced
  • 1 tbsp coconut oil
  • 1/4 tsp salt
  • 3 cups shredded kale
  • Fresh guac or avocado
  • 8 Siete Grain Free Tortillas


  1. Place the coconut oil, onions, and salt in a skillet over medium heat and sauté for 4-5 minutes, or until softened. Reduce heat to low and add in chicken, barbecue sauce, paprika, chili powder, and oranges. Stir well to combine, and then cover, stirring occasionally, until heated throughout (about 6-7 minutes.)
  2. Heat tortillas in the microwave using a wet paper towel. Top with kale, chicken, extra barbecue sauce, and guacamole!

This post may contain affiliate links, which means I earn a small commission from qualifying purchases at no extra cost to you. I only recommend products that I trust and use myself. Thank you for your support!


Submit a Comment

Your email address will not be published. Required fields are marked *



Hey! I’m Moriah– a commercial and editorial food photographer and creative entrepreneur who is perpetually drinking coffee and covered in dog hair. I write this blog from New York City where I run my creative agency, The B Edit. I write this blog in the hopes that you can one day have your creative dream job, too!   

Pin It on Pinterest