BBQ Chicken Tacos with Coleslaw
BBQ Chicken Tacos with Coleslaw are the perfect summer meal! With sweet, tangy barbecue chicken, creamy coleslaw, and fire-roasted corn, they feature a unique combination of tastes and textures that delight your taste buds.
Looking for more BBQ recipes? Try our creamy BBQ chicken salad and BBQ chicken stuffed sweet potatoes, too!
BBQ chicken tacos with coleslaw might sound like a strange combination, but don’t knock it ‘till ya try it. There’s something about the sweet, savory, tangy flavors that just works. Plus, it’s an easy dinner that comes together with minimal prep time and simple ingredients.
All you have to do is mix, heat, and eat! It doesn’t get easier than that for a high-protein meal the whole family will love!
Ingredients You’ll Need
Below is an overview of the ingredients and instructions for these chicken tacos with coleslaw. Please be sure to scroll down to the recipe card for the complete details!
- Tortillas – We love to use fajita-sized flour tortillas, but corn tortillas will also work for your taco shell.
- Chicken – We use rotisserie chicken to keep this recipe quick and easy, but you can also use cooked chicken breasts
- BBQ Sauce – Use your favorite homemade BBQ sauce or store-bought BBQ sauce. We love the Primal Kitchen barbecue sauce for a lower-sugar option!
- Coleslaw – Use homemade coleslaw or your favorite store-bought variety.
- Fire-Roasted Corn – Find this in the canned vegetable section of your local grocery store!
- Toppings – We love adding a sprinkle of chopped green onions for a bit of extra crunch.
How to Make Easy Shredded BBQ Chicken Tacos
- Use two forks to shred the chicken. Transfer the shredded chicken to a large bowl, add a cup of barbecue sauce, and mix to coat. Drain the corn in a small colander. Heat the BBQ chicken and corn in the microwave.
2. Divide the chicken between the tortillas.
3. Then, top it with coleslaw and corn.
4. Add your toppings of choice. Enjoy right away!
BBQ Chicken Tacos with Coleslaw Recipe
Equipment
Ingredients
- 10 fajita-sized flour tortillas
- 1 ready-to-eat rotisserie chicken or about 5 cups shredded chicken
- 1 cup BBQ sauce
- 15 ounces (about 2 cups) prepared coleslaw
- 1 (15 ounce) canned fire roasted corn, drained
- Optional Topping: chopped green onions
Instructions
- Remove the chicken meat from the cooked chicken and shred with a fork. Place the shredded chicken into a large bowl with 1 cup BBQ sauce and gently mix until combined, adding more BBQ sauce, if needed. Set aside.1 ready-to-eat rotisserie chicken or about 5 cups shredded chicken, 1 cup BBQ sauce
- Drain the can of fire-roasted corn into a small colander.1 (15 ounce) canned fire roasted corn, drained
- Gently warm the BBQ chicken and corn in the microwave before assembling.
- In each tortilla, add ½ cup BBQ chicken, a layer of coleslaw, a spoonful of fire-roasted corn and, if desired, top with chopped green onions.10 fajita-sized flour tortillas, 15 ounces (about 2 cups) prepared coleslaw, Optional Topping: chopped green onions
- Refrigerate any leftovers separately in airtight containers for up to 3 days.
Video
Notes
Nutrition
Common Questions
This recipe is best served right away. However, if needed, you can shred and combine the chicken up to three days in advance. Then, just store it in an airtight container in the fridge until you’re ready to eat.
Feel free to add any mix-ins and all your favorite toppings! Sliced red onions, black beans, bell peppers, lettuce, cheese, sour cream, and even fresh cilantro lime dressing all make great options.
More Delicious Chicken Recipes to Try
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I know these seem weird, but they totally work! So yummy!