BBQ Chicken Tacos

Name: BBQ Chicken Tacos
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 12 tacos
Ingredients: 12 white corn tortillas; 8 oz 1/2lb boneless, skinless chicken breast (you can also use pre-cooked); your favorite bbq seasoning; 4 oz BBQ sauce; 1/4 cup cilantro; 2 cups coleslaw mix; 1/2 cup black beans; 1 cup frozen corn kernels; coarse sea salt

User Reviews

5.0

3 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings
12 tacos
Calories
268 kcal
Course
Main Course
Cuisine
Mexican

BBQ Chicken Tacos

Theo Cobb

Report

BBQ Chicken Tacos - these tacos are a fresh twist on tacos that the whole family will love! They are filled with BBQ chicken, beans, and corn.

Share:

I Made This!

Be the first!

Print

1 person printed this

Save this

Be the first!

Ingredients

Servings

12 white corn tortillas you can also use flour
8 oz 1/2lb boneless, skinless chicken breast (you can also use pre-cooked)
your favorite bbq seasoning
4 oz BBQ sauce
1/4 cup cilantro chopped
2 cups coleslaw mix no dressing
1/2 cup black beans drained & rinsed
1 cup frozen corn kernels
coarse sea salt

Add to Shopping List

Instructions

Begin by cooking your chicken. I personally prefer to cook this in the Instant Pot, but choose any method below:Instant Pot: Place chicken breasts in the Instant Pot liner. Sprinkle with your favorite BBQ seasoning. Add 1.5 cups of water (or chicken broth). Place lid on the Instant Pot and set the valve to SEALING. Cook on high pressure for 12 minutes. QUICK RELEASE the pressure and remove the lid. Remove the chicken and shred.Stove: Sprinkle chicken breasts with your favorite BBQ seasoning and place in a skillet over high heat. Cook through until internal temperature reaches 165°F. Remove from stove and shred.Slow Cooker: Place chicken breasts in slow cooker and sprinkle with your favorite BBQ seasoning. Cook on low 8 hours or high 4 hours. Remove from slow cooker and shred.
Add the BBQ sauce to the shredded chicken and mix until it's fully coated. Set aside.
Heat a skillet over medium heat. Spray with cooking spray (I prefer avocado oil spray). Add a tortilla to the skillet. Spray the top side with cooking spray and a light sprinkle of coarse sea salt. Cook until just heated and browned. Flip to the other side and do the same. Repeating for all tortillas. I like to hang them over a wood spoon handle or rolling pin while they cool, but this isn't necessary.
Add the frozen corn kernels to the skillet and roast until lightly browned. Set aside.
Divide coleslaw mix, cilantro, chicken, black beans, and corn evenly within each tortilla.
Drizzle with additional BBQ sauce if desired and enjoy!