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BBQ chicken tacos Are A Total 20-Minute Lifesaver
My absolute favorite weeknight savior is this recipe for BBQ chicken tacos. The magic comes together in just 20 minutes, making it a total lifesaver when I’m rushing around. I love the perfect balance of tangy, saucy meat against the fresh, crunchy slaw. Trust me, using a store-bought rotisserie chicken here is the ultimate cheat code for bold flavor without the fuss.
Why you will love these BBQ chicken tacos
This recipe has earned a permanent spot in my weekly dinner rotation for good reason. It turns simple ingredients into a meal that feels fun and satisfying without any stress.
- Weeknight speed: You can have dinner on the table in just 20 minutes, which is a total lifesaver on busy evenings.
- Texture heaven: I love the amazing contrast between the warm, tender chicken and the cool, crunchy slaw.
- Kid-approved: The sweet and tangy flavors are mild enough for the whole family to enjoy together.
- Easy assembly: Putting these together is so simple that I often let everyone build their own right at the table.
Ingredients for BBQ chicken tacos
I keep the shopping list for this recipe short and sweet because weeknight cooking shouldn't be a headache. You really only need a few fresh items to get that restaurant-quality taste right in your own kitchen. Here is exactly what you need to gather up before you start cooking.
- 2 cups cooked chicken, shredded: This is the main event for our filling.
- 1/2 cup barbecue sauce: Pick a sauce that you love since it brings all the flavor.
- 8 corn tortillas: These hold everything together perfectly.
- 2 cups coleslaw mix: I grab a bag of this to save serious prep time.
- 1 tablespoon lime juice: This brightens up the slaw instantly.
- 1 teaspoon olive oil: Just a little bit helps coat the veggies.
- 1/4 cup red onion, diced: I love the sharp crunch these add on top.
- 2 tablespoons fresh cilantro, chopped: It wouldn't be taco night without this fresh herb.
- Salt and pepper: Use these to season your slaw to taste.
Ingredient notes for BBQ chicken tacos
I honestly think rotisserie chicken is the MVP of this recipe. It saves me so much time compared to poaching chicken breasts from scratch, and the meat is usually way more tender. While I love the rustic taste of corn tortillas, don’t worry if your family prefers soft flour shells—they work just as well to hold all that saucy goodness.
For the crunch, I usually just grab a pre-shredded coleslaw mix to keep things easy, though chopping fresh cabbage is great if you have the energy. And for the BBQ sauce? Just use whatever bottle is currently sitting in your fridge door. Whether you like it sweet, smoky, or spicy, it’s going to taste amazing.
Kitchen tools needed
You really don’t need fancy gadgets for this one. I just grab my trusty large skillet to warm the chicken and a simple mixing bowl for the slaw. A good pair of tongs is also a total lifesaver for flipping hot tortillas without burning your fingers!
How to make BBQ chicken tacos
This recipe moves fast, which is exactly why I love it for frantic weeknights. I usually get my assembly line ready before I start cooking because once that chicken is hot, it is dinner time!
- First, get your large skillet warming up over medium heat. Dump in the shredded chicken and pour that barbecue sauce all over it. Stir it really well so every single piece of meat gets coated in that sticky, tangy goodness.
- Let the chicken cook for about 5 minutes just until it's bubbling and hot throughout. While that sizzles, I quickly mix up the slaw. Just toss your coleslaw mix, lime juice, and olive oil in a bowl, then season it with a pinch of salt and pepper.
- Please don't skip warming the tortillas! I heat mine in a dry pan for about 30 seconds on each side. You want them warm and pliable, not cold and brittle.
- Now for the fun part—assembly. Divide the hot chicken mixture onto the warm tortillas. Top them immediately with a heap of the fresh slaw, diced red onion, and plenty of cilantro. I serve these right away so the contrast between the hot meat and cool slaw is perfect.
Tips for the best BBQ chicken tacos
I learned the hard way that you absolutely must assemble these right before eating. Nobody wants a soggy taco shell falling apart in their hands! The sauce will soak through if they sit too long, so I always plate them fresh. For the best texture, I char my corn tortillas directly over the gas flame on my stove. It gives them those little crispy, smoky edges that a microwave just can’t match. Also, use your judgment with the sauce. If your chicken looks a bit dry, go ahead and stir in an extra splash to keep things nice and juicy.
Flavor variations for your BBQ chicken tacos
I love tweaking this recipe to fit my mood. If you want a kick, throw in some sliced jalapeños for that spicy crunch. Sometimes I add diced pineapple to the mix because that sweet-and-savory combo is just unbeatable. And hey, if cilantro tastes like soap to you, don’t worry! Just swap it for fresh flat-leaf parsley so you still get that pop of color.
What to serve with BBQ chicken tacos
I like to keep the sides simple since the tacos are the real star here. A bowl of creamy Mexican street corn is my absolute favorite pairing because it matches those Tex-Mex vibes perfectly. If I need something quicker, warm black beans work great. I also love a fresh green salad to cut through that rich, sweet sauce.
Storing leftover BBQ chicken tacos
Here is my golden rule: never store fully assembled tacos unless you want a soggy mess! I always keep the chicken and slaw components separate to maintain that perfect texture. The BBQ chicken mixture stays delicious for up to two days in an airtight container. When I’m ready for round two, I just quickly reheat the meat in a skillet or microwave before building fresh tacos.
Nutritional values
I know some of you like to track your macros, so here is the scoop. Each serving packs about 420 calories, 28g of protein, and 52g of carbs. Just keep in mind that these are rough estimates since every brand of BBQ sauce and tortilla is a little different!
Common questions about BBQ chicken tacos
Can I use raw chicken for BBQ chicken tacos?
I get asked this a lot! This specific recipe is designed as a quick fix using meat that is already cooked. If you start with raw chicken breasts, you absolutely need to cook them fully—poach or pan-fry them—before you shred them and add the sauce. Don’t just toss raw meat in for the 5-minute heating step, or dinner won’t be safe to eat!
How do I keep corn tortillas from breaking?
Oh, the tragedy of a split taco! Corn tortillas are notorious for cracking when they are cold. You have to warm them up to make them pliable. I usually toss mine in a hot, dry skillet for a few seconds to wake them up. If you are in a rush, wrapping a stack in a damp paper towel and microwaving them for 30 seconds works wonders, too.
Are BBQ chicken tacos gluten-free?
They definitely can be! Corn tortillas are usually naturally gluten-free, but I always check the package just to be sure. The sneaky gluten often hides in the barbecue sauce, so make sure you grab a bottle that is certified gluten-free. If you keep an eye on those two labels, you are good to go.
Share your experience
I’d love to hear how these turned out in your kitchen! Please leave a rating and a comment below—I can’t wait to read your thoughts.
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BBQ chicken tacos Are A Total 20-Minute Lifesaver
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
Make these BBQ chicken tacos for a quick meal. Shredded chicken mixes with tangy sauce for bold flavor. Crunchy slaw adds texture to every bite. You finish the dish with fresh herbs and onions. This recipe works well for busy weeknights.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1/2 cup barbecue sauce
- 8 corn tortillas
- 2 cups coleslaw mix
- 1 tbsp lime juice
- 1/4 cup red onion, diced
- 2 tbsp fresh cilantro, chopped
- 1 tsp olive oil
- Salt and pepper to taste
Instructions
- Heat a large skillet over medium heat.
- Add shredded chicken and barbecue sauce to the pan.
- Stir well to coat the meat evenly.
- Cook for 5 minutes until the mixture is hot.
- Combine coleslaw mix, lime juice, and olive oil in a bowl.
- Season the slaw with salt and pepper.
- Warm tortillas in a dry pan for 30 seconds per side.
- Divide the chicken mixture among the tortillas.
- Top with the slaw mixture, red onion, and cilantro.
- Serve immediately.
Notes
- Use rotisserie chicken to save prep time.
- Add sliced jalapeños for extra heat.
- Substitute flour tortillas if you prefer soft shells.
- Store leftovers in an airtight container for up to two days.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 2 tacos
- Calories: 420 kcal
- Sugar: 16g
- Sodium: 850mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 75mg
Keywords: BBQ chicken tacos, easy dinner recipe, shredded chicken, quick meals, Tex-Mex food
