Home > Dinner > BBQ Chicken Tacos With Coleslaw BBQ Chicken Tacos With Coleslaw August 21, 2021 | 2 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Super-speedy BBQ Chicken Tacos with Coleslaw require minimal ingredients and pack a flavor punch! We toss packaged coleslaw with coleslaw dressing and load that up in a tortilla. Top with saucy BBQ chicken and fresh sweet corn and dinner’s on the table! These BBQ Chicken Tacos with Coleslaw are a part of our Back-To-School Lifesavers — a series of recipes that are intended to have little (or no) veggie chopping, minimal prep time, around 10 ingredients or less (not including pantry staples), and use kid-friendly ingredients. Click here to see all the recipes in the series! BBQ Chicken Tacos with Coleslaw We love all things BBQ Chicken at my home (these BBQ Chicken Wraps, BBQ Chicken Sandwich, and BBQ Chicken Salad are a few favorites! And now these tacos are here to join in on the fun. We’ve featured a BBQ Chicken Tacos recipe before, but this version is pretty different. Those BBQ chicken tacos ended up more Southwestern-inspired with black beans and peppers and a cilantro-lime sauce. These are made with coleslaw instead — more of a classic BBQ chicken flavor! They also couldn’t be much easier to make; these BBQ Chicken Tacos with Coleslaw take minutes to whip together and the whole family will go crazy for them! BBQ Chicken Tacos with Coleslaw Ingredients Fresh corn on the cob or frozen corn. We love raw sweet corn cut right off the cob to top these tacos — it’s delicious raw and adds a nice crunch. No corn on the cob? Frozen corn (thawed) or even canned (drained) will work too. Coleslaw mix. Nothing fancy here — just a store-bought package of coleslaw works great! Most coleslaw mixes are in the produce section of the grocery store near other packaged salad mixes. Fresh (refrigerated) coleslaw dressing. The refrigerated coleslaw dressings are typically found in the chilled area of the produce section, not with the shelf-stable dressings. The freshly made ones have a nice fresh flavor; our two favorites are Litehouse® or Marie’s® Rotisserie chicken. Pre-cooked and seasoned chicken is a total time saver on its own, but to save even more time on the chicken, you can purchase rotisserie chicken meat already pulled from the bones and shredded or diced — a lot of grocery stores sell this conveniently prepared chicken! BBQ sauce. Any BBQ sauce you enjoy is one you’ll likely enjoy in these BBQ Chicken Tacos with Coleslaw. My personal favorite is Sweet Baby Ray’s BBQ® (original) sauce or Stubb’s Original BBQ® sauce. Corn tortillas. More on this ingredient below Tortillas We love corn tortillas with this saucy slaw and sweet BBQ chicken. They can be tricky to work with, though, because they break easily and dry out quickly. I recommend charring the tortillas for the best flavor and texture! When charring, I recommend working with one at a time, leaving the rest in the bag so the others don’t dry out too quickly. We like thin corn tortillas best for these tacos. My family enjoys Mission® extra-thin corn tortillas (not sponsored). Here’s how we char the tortillas: Spray both sides of the tortillas with cooking spray. I use an olive oil-based spray (canola works as well) and give each side a good spritz. Very lightly char each side of the tortilla over an open flame on the stovetop. If you don’t have an open flame, warm for 10-15 seconds in a skillet. Immediately remove the tortilla from the heat and fold in half. Place under a towel (keeps them warm!) and repeat until all the tortillas are charred. Once all the tortillas have been charred and folded, add the slaw and BBQ chicken. This recipe is supposed to be quick, but charring tortillas is super fast and well worth the extra minute — it adds an incredible amount of flavor and texture to the tacos. QUICK TIP If you don’t love corn tortillas, use flour ones. Even though flour tortillas fold nicely, I still like to spray them with cooking spray and brown them in a skillet or over an open flame; this adds so much flavor! If using flour tortillas, I like to get the unbaked ones (by TortillaLand®; not sponsored) and cook them in a skillet first. And if you aren’t in the mood to char them, they make a nice sandwich wrap without being heated. VARIATIONS For a little more pizzazz, add a thinly sliced, ripe avocado to these tacos. It adds a nice creaminess! A few sprigs of cilantro also adds a nice contrasting and fresh flavor to these BBQ Chicken Tacos with Coleslaw. QUICK TIP Add sauces to personal preference. This recipe is very forgiving and you can really play around with quantities to get things exactly as saucy as you’d like. For saucier chicken, add a touch more BBQ sauce. For a saucier slaw, add a touch more coleslaw dressing. And of course, if you prefer less sauce, just reverse this! More Taco Recipes Pinto Bean Tacos with a cilantro sauce Steak Tacos with corn topping Baked Chicken Tacos with ground chicken Chicken Tinga Tacos with pickled red onions Beef & Potato Tacos with pickles FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. BBQ Chicken Tacos with Coleslaw 5 from 1 vote - Review this recipe Super-quick BBQ Chicken Tacos with Coleslaw require minimal ingredients and pack a flavor punch! We toss packaged coleslaw with coleslaw dressing and load that up in a charred tortilla. Top with saucy BBQ chicken and fresh sweet corn and dinner's on the table! SAVE TO RECIPE BOX Print Recipe BBQ Chicken Tacos with Coleslaw 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe Super-quick BBQ Chicken Tacos with Coleslaw require minimal ingredients and pack a flavor punch! We toss packaged coleslaw with coleslaw dressing and load that up in a charred tortilla. Top with saucy BBQ chicken and fresh sweet corn and dinner's on the table! Course Dinner, Main Course, Sandwich Cuisine American Keyword BBQ Chicken Tacos with Coleslaw Prep Time 20 minutes Total Time 20 minutes Servings 4 servings Calories 662kcal Author Chelsea Lords Cost $10.74 Ingredients▢ 2 cups shredded rotisserie chicken▢ 1/2 cup BBQ sauce (or more to taste)▢ 1 cup raw sweet corn cut from the cob (or frozen (and thawed) corn)▢ 3 cups packaged coleslaw mix▢ 1/2 cup coleslaw dressing▢ 8-10 extra-thin corn tortillas + cooking spray▢ Optional: fresh cilantro; ripe avocadoUS - Metric USMetric InstructionsCOLESLAW: Toss coleslaw mix and coleslaw dressing together with tongs. Feel free to play around with quantities adding more dressing for a saucier slaw or more coleslaw for a less saucy slaw. Let stand, tossing once more before assembling tacos. CHICKEN: 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 needed, depending on how saucy you like the chicken). Gently stir over low heat with tongs until the chicken is coated and warmed through. See Note 1 TORTILLAS: See Note 2ASSEMBLY: Divide saucy coleslaw among the charred tortillas. Top with warmed BBQ chicken. Sprinkle corn (cut off the cob or thawed) evenly on top of the chicken. If desired, add fresh sliced avocado and cilantro to tacos. Enjoy immediately! Video Recipe NotesNote 1: Chicken: We don't want to cook the chicken (it's already cooked -- it will get dry and lose flavor if heated too long or at too high of a heat)--we just want to take the chill off. Warm gently over low heat until just warmed through. If using a hot and ready rotisserie chicken, no need to warm it through, simply warm the BBQ sauce in the microwave (covered) for about 30 seconds and then toss with the already-warm chicken. Note 2: Tortillas: Spray both sides of the tortillas with olive oil cooking spray and char the tortillas directly over the gas flames for a few seconds. Use tongs to flip until tortillas are lightly charred and soft. Immediately fold the tortilla in half (so it will fold into a taco nicely later) and place it under a towel to keep warm. Alternatively, warm tortillas in a large skillet over medium heat (in batches, so the skillet isn't over-filled). Flip to warm each side, remove from heat, fold in half, and place under a towel to keep warm. Alternatively, warm through in microwave, covered with a damp paper towel. Nutrition FactsServing: 1serving | Calories: 662kcal | Carbohydrates: 71g | Protein: 42g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Cholesterol: 122mg | Sodium: 1490mg | Potassium: 546mg | Fiber: 7g | Sugar: 26g | Vitamin A: 286IU | Vitamin C: 66mg | Calcium: 151mg | Iron: 3mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.