Smoked Chicken Salad Tacos


  • Boneless chicken breasts
  • Tequila lime rub not any liquid alcohol it's just a rub
  • Shredded lettuce
  • Cheese
  • Slices of Avocado
  • Chopped tomatoes
  • Optional-Sour cream and guacamole
  • Sides - refried beans and Spanish rice


  1. Be sure to know you know your smoker and how to prep it for smoking. I use an electric smoker and prefer to use apple disks for smoking all my meat.
  2. I start by prepping my smoker, I use an electric smoker. I start by removing my chip holder, water bin, and racks out of your smoker and capping off my exhaust pipe.
  3. Fire up the smoker by raising the temperature on the dial
  4. Fill the water dish and chip holder
  5. Place in your chips and once they start to smoke put in your water tray. I find I can get a good smoke faster by doing this method.
  6. While this is coming up to smoke and to temperature I started up the chicken
  7. Rub down your chicken with your seasoning, I used a dry rub of Tequila lime
  8. Spray down your smoker rack with nonstick and set out your chicken breast onto the racks
  9. Slide racks into your smoker once it has a good smoke going and is warm enough. I remove my pipe cap at this time
  10. Smoke for about 3 hours in your smoker, be sure to keep checking your smoke and your temperature as well.
  11. When I could tell my chicken was coming close to temperature I started to prep the veggies and all other side items my family wanted. We went for a buffet style so the kids could make theirs however they wanted to!
  12. Remove your chicken when it has reached an internal temp of 160 (I love using a digital thermometer for this part takes out the guess work if it's cooked or not)
  13. Slice up the chicken and serve