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

Kara - Sweetly Splendid

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.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 5 mins

Cook Time 20 mins

Total Time 25 mins

Course Main Dish

Cuisine Mexican

Servings 12 tacos

Calories 268 kcal

Protein 19 g

Ingredients

  

1x2x3x4x

• 12 white corn tortillas you can also use flour
• 8 oz ½lb boneless, skinless chicken breast (you can also use pre-cooked)
• your favorite bbq seasoning
• 4 oz bbq sauce
• ¼ cup cilantro chopped
• 2 cups coleslaw mix no dressing
• ½ cup black beans drained & rinsed
• 1 cup frozen corn kernels
• coarse sea salt

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!

Notes

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

Nutrition

Nutrition Facts

BBQ Chicken Tacos

Serving Size

 

3 tacos

Amount per Serving

Calories

268

% Daily Value*

Fat

 

1

g

2

%

Carbohydrates

 

42

g

14

%

Fiber

 

7

g

29

%

Protein

 

19

g

38

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword bbq, dinner, mexican, tacos

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