Street tacos are a favorite in our house, and this Charlie Vergos Rendezvous Memphis spin is the perfect spring into a new season. These adorable taco cups crisp up in the oven in a muffin tin and conveniently hold all of your ingredients. Watch the demo here, and keep scrolling for the Memphis BBQ-style recipe!
Serves 4
12 mini corn tortillas
2 large boneless chicken breasts or 4 chicken thighs, diced
1/4 cup Rendezvous Barbecue Sauce, plus extra for garnish
1 onion, thinly sliced
1 yellow bell pepper, thinly sliced
Rendezvous Famous Seasoning
Olive oil
1 avocado
Sour cream
Shredded cheese
Preheat oven to 400F. Prepare a baking sheet with parchment paper. Spread onions and bell paper in a single layer on the baking sheet. Drizzle with olive oil and Rendezvous seasoning — Toss to coat and add to oven to roast until cooked and golden, about 15 minutes. *You can also sauté these stovetop!
Meanwhile, place tortillas between damp paper towels or a towel and microwave for 1 minute. Carefully mold into muffin tins. Bake for 5 minutes or until shells begin to harden. Remove from the oven and set aside.
Marinate chicken in Rendezvous sauce in a ziplock bag. Pour into a sizzling hot pan with olive oil and cook, stirring often, until chicken is grilled, about 4-5 minutes.
Add Rendezvous sauce, sour cream, cheese, avocado, and any other topping to the baking tin. Prepare your “alley” taco and enjoy!