BBQ Chicken Tacos Recipe
American · Main course · 20 min total
Smoky, tangy BBQ chicken meets fresh taco fixings in this quick and easy weeknight dinner. Perfect for using leftover chicken or rotisserie chicken.
10
min prep
min prep
10
min cook
min cook
4
servings
servings
380
kcal/serving
kcal/serving
Ingredients
- 2 cups shredded cooked chicken (about 1 lb)
- 1/2 cup BBQ sauce (your favorite brand)
- 1/4 cup water
- 8 small flour or corn tortillas (6-inch)
- 1 cup coleslaw mix (shredded cabbage and carrots)
- 2 tbsp mayonnaise
- 1 tbsp apple cider vinegar
- 1/2 tsp sugar
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- In a medium skillet over medium heat, combine shredded chicken, BBQ sauce, and water. Cook, stirring occasionally, until heated through and sauce thickens slightly, about 5 minutes.
- Meanwhile, in a small bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper. Add coleslaw mix and toss to coat. Set aside.
- Warm tortillas in a dry skillet or directly over a gas flame for about 30 seconds per side, or wrap in damp paper towels and microwave for 30 seconds.
- To assemble, divide BBQ chicken among tortillas. Top with coleslaw, sprinkle with cilantro, and serve with lime wedges.
Tips
- For extra smokiness, add 1/2 tsp smoked paprika to the chicken mixture.
- Leftover filling can be stored in the fridge for up to 3 days; reheat before serving.
- To make ahead, prepare chicken and coleslaw separately and assemble just before serving.
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