BBQ Chicken Tacos

5 from 1 vote

BBQ chicken tacos make a delicious and easy taco recipe that everyone will love. Made with a sweet and tangy shredded BBQ chicken and then stuffed into tortillas with a quick coleslaw, avocado, and cheese. Gluten-free and high in protein!

Course Main Course

Cuisine American

Keyword barbecue chicken tacos recipe, bbq chicken tacos

Prep Time 10

Cook Time 25

Total Time 35

Servings tacos

Calories 247kcal

Author Kelly Nardo

Equipment

large skillet

Ingredients

BBQ chicken:

1 1/2 pounds chicken thighs
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon chili powder
1/2 teaspoon onion powder
1/2 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
1/2 cup BBQ sauce (or more if needed/desired)

Coleslaw:

3 cups shredded cabbage (180 grams)
1/2 cup shredded carrots (37 grams)
1/4 cup plain greek yogurt (2 ounces - I used full-fat)
2 tablespoons apple cidear vinegar
1/4 packed cup cilantro, chopped
salt and pepper, to taste

For serving:

8 corn tortillas
1 cup shredded cheddar cheese (2 ounces)
1 small-medium avocado, diced (130 grams)
1/4 cup diced red onion (30 grams)
1/4 cup cilantro, roughly chopped
optional toppings - lime juice, sliced jalapeños...

Instructions

Make your spice mixture. In a small bowl, mix garlic powder, smoked paprika, chili powder, onion powder, cumin, salt, and pepper.
Cook chicken thighs. Season chicken with spice mixture, ensuring it’s fully coated. In a large skillet over medium heat, add 1 tablespoon olive oil and let it get hot. Add chicken (make sure not to overcrowd) and cook for 10 minutes. Flip and cook another 5-10 minutes until cooked through and no pink remains. Remove from the pan and set aside to cool for a couple of minutes. Shred chicken with two forks and place it back in the pan with the BBQ sauce and let it warm through.
While the chicken cooks, make your coleslaw. Add cabbage, carrots, yogurt, vinegar, cilantro, salt, and pepper to a medium bowl. Toss until well combined and incorporated. Adjust according to taste.
Optional, but recommended - warm your tortillas. If desired, you can heat up your tortillas so they are pliable. On a gas stove, light to low-medium heat. Put tortillas directly over the flames and cook for 15-30 seconds, flip, and cook another 15-20 seconds. The edges might get a little charred, but that’s okay! You can also heat them up in a hot cast-iron skillet on the stove by placing them in the pan and heating them for 20-30 seconds on each side. Repeat with each one. Wrap them in a kitchen towel to keep them warm.
Build your tacos. Assemble your tacos by filling your tortillas with a little shredded cabbage, shredded chicken, shredded cheese, avocado, red onion, and cilantro. Repeat with the remaining tortillas, evenly dividing your fillings.
Enjoy! Top with any additional toppings you like and enjoy!

Nutrition