BBQ Chicken Tacos with Slaw

5 from 1 vote

These super-quick BBQ Chicken Tacos with Slaw are packed with flavor! Toss coleslaw in dressing, pile it in a charred tortilla, and top with BBQ chicken and sweet corn for a fast, tasty meal!

Prep Time20

Total Time20

Course: Dinner, Sandwich

Cuisine: American

Keyword: BBQ Chicken Tacos with Coleslaw, bbq chicken tacos with slaw

Servings: servings

Author: Chelsea Lords

Cost: $10.74

Equipment

Small pot

Ingredients

2 cups shredded rotisserie chicken
1/2 cup BBQ sauce or more to taste
1 cup fresh sweet corn cut from the cob, or frozen and thawed corn
3 cups packaged coleslaw mix
1/2 cup coleslaw dressing
8 to 10 extra-thin corn tortillas
Cooking spray
Fresh cilantro optional
1 ripe avocado optional

US - Metric

Instructions

Toss coleslaw mix and coleslaw dressing together with tongs. Feel free to add more dressing for a saucier slaw or more coleslaw for a less saucy slaw. Let stand, tossing once more before assembling tacos.
Shred a rotisserie chicken (or use a pre-shredded rotisserie chicken) and add to a small pot. Add BBQ sauce (start with 1/2 cup and add more as desired). Gently stir over low heat with tongs until chicken is coated and warmed through (see note 1).
Spray both sides of tortillas with cooking spray and char tortillas directly over the gas flames for a few seconds. Use tongs to flip until tortillas are lightly charred and soft. Immediately fold tortillas in half (so they will fold into a taco nicely later) and place under a towel to keep warm. See note 2 for more warming methods.
Divide saucy coleslaw among tortillas. Top with warmed BBQ chicken. Sprinkle corn (cut off the cob or thawed) evenly on top. If desired, add fresh sliced avocado and cilantro to tacos. Enjoy immediately!

Video

Notes

Note 1: Warm the chicken gently over low heat (it’s already cooked—it will get dry and lose flavor if heated too long or at too high of a heat)—just enough to take the chill off. If using hot rotisserie chicken, simply heat the BBQ sauce and toss it with the already-warm chicken.

Note 2: Instead of charring tortillas, warm them in a large pan over medium heat (in batches). Flip to warm each side and remove from heat. Alternatively, warm through in microwave, covered with a damp paper towel. Once warmed, immediately fold tortillas in half and place under a towel.

Storage: Store leftover BBQ chicken and coleslaw separately in airtight containers in the fridge for up to 3 days. Keep tortillas wrapped to prevent drying out. Reheat chicken before serving, and assemble tacos fresh for the best texture.

Nutrition