BBQ Chicken Tacos

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.

Ingredients you'll need

• white corn tortillas (you can also use flour)
• boneless, skinless chicken breast (you can also use pre-cooked)
• your favorite BBQ seasoning
• BBQ sauce
• cilantro, chopped
• coleslaw mix (no dressing)
• black beans, drained & rinsed
• frozen corn kernels
• coarse sea salt

Step by step instructions

(full recipe instructions with measurements and printable card are at the end of this post)

• 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!

Alterations for picky eaters

• Opt for flour tortillas in place of corn
• Turn it into a quesadilla! Add lots of cheese!
• Leave out the cilantro. This is a 50/50 with people so just leave it out if it's not your thing.
• Replace the cilantro with iceberg lettuce or omit it entirely.
• Add lots of extra BBQ sauce!

Alterations to lower the calories or WW (formerly known as Weight Watchers) points

• Use Stubbs or a no sugar added BBQ sauce
• Use either Mission extra thin corn tortillas or the white thin corn tortillas
• Just using those two above keeps these at under 300 calories and 7 WW points on green for 3 FULL TACOS!

Other Recipes you might like

• Chili Lime Shrimp Tacos
• Crockpot Chicken Tacos
• Taco Pie

BBQ Chicken Tacos

• Author: Kara - Sweetly Splendid
• Prep Time: 5 min
• Cook Time: 20 min
• Total Time: 25 minutes
• Yield: 12 tacos 1x
• Category: Main Dish
• Method: Stove
• Cuisine: Mexican

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Description

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.

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Scale 1x2x3x

Ingredients

• 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

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Instructions

1. 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.
2. Add the BBQ sauce to the shredded chicken and mix until it's fully coated. Set aside.
3. 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.
4. Add the frozen corn kernels to the skillet and roast until lightly browned. Set aside.
5. Divide coleslaw mix, cilantro, chicken, black beans, and corn evenly within each tortilla.
6. Drizzle with additional BBQ sauce if desired and enjoy!

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Notes

3 tacos fully loaded using Stubbs BBQ Sauce & Mission Thin White Corn Tortillas:  7 WW points on green plan

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Nutrition

• Serving Size: 3 tacos
• Calories: 268
• Fat: 1
• Carbohydrates: 42
• Fiber: 7
• Protein: 19

Keywords: tacos, dinner, mexican, bbq