Super-speedy BBQ Chicken Tacos with Coleslaw—ready in minutes! Fill tortillas with coleslaw, saucy BBQ chicken, and sweet corn for a quick, delicious meal.

BBQ Chicken Tacos with Coleslaw

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BBQ Chicken Tacos with Coleslaw

I love all things BBQ Chicken—BBQ Chicken Wraps, BBQ Chicken Sandwich, and BBQ Chicken Salad are a few favorites. Now, these tacos are another!

I’ve shared BBQ Chicken Tacos before, but this version is totally different. That one had a Southwestern twist with black beans, peppers, and cilantro-lime sauce. This one keeps it classic with coleslaw!

They couldn’t be easier—BBQ Chicken Tacos with Coleslaw come together in minutes, and the whole family will flip for them!

Ingredient shot-- images of all the ingredients used in this dish

BBQ Chicken Tacos with Coleslaw Ingredients

  • Corn: I love raw sweet corn cut right off the cob! No fresh corn? Thawed frozen or drained canned corn works too.
  • Coleslaw mix: A basic store-bought coleslaw mix works great.
  • Coleslaw dressing: My favorites are Litehouse® and Marie’s® or homemade.
  • Rotisserie chicken: Pre-cooked chicken saves time! Many stores sell it already shredded or diced for extra convenience.
  • BBQ sauce: Any BBQ sauce you like will work! My favorites are Sweet Baby Ray’s® (original) and Stubb’s Original®.
  • Corn tortillas: More on these below!

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 add a nice contrasting and fresh flavor to these BBQ Chicken Tacos with Coleslaw.

Process shots-- mix coleslaw with dressing; toss; load into charred tortillas.

Tortillas

I love corn tortillas with saucy slaw and BBQ chicken, but they can break easily and dry out fast. Charring them adds great flavor and texture! Work with one at a time, keeping the rest in the bag to prevent drying.

I prefer thin corn tortillas for these tacos—Mission® extra-thin corn tortillas are a favorite (not sponsored).

How to Char Tortillas:

  1. Repeat until all tortillas are ready, then fill with slaw and BBQ chicken.
  2. Spray both sides with cooking spray (I use olive oil or canola).
  3. Char lightly over an open flame or heat in a skillet for 10-15 seconds.
  4. Fold immediately and place under a towel to stay warm.

Quick Tip

Not a fan of corn tortillas? Use flour tortillas! They fold easily, but I still spray and brown them in a skillet or over an open flame for extra flavor.

Process shots-- add chicken and BBQ sauce to a pan; toss and warm through; add onto the tortillas.

Quick Tip

Adjust the sauces to taste! Add more BBQ sauce for saucier chicken or extra coleslaw dressing for a creamier slaw. Prefer less? Just use less! This recipe is super flexible. 

More Taco Recipes

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5 from 1 vote

BBQ Chicken Tacos with Coleslaw

By Chelsea Lords
These super-quick BBQ Chicken Tacos with Coleslaw 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 Time: 20 minutes
Total Time: 20 minutes
Servings: 4 servings

Equipment

Ingredients

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

Recipe 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

Serving: 1serving | Calories: 639kcal | Carbohydrates: 62g | Protein: 40g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Cholesterol: 126mg | Sodium: 1496mg | Potassium: 342mg | Fiber: 5g | Sugar: 24g | Vitamin A: 252IU | Vitamin C: 22mg | Calcium: 124mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Meet Chelsea

Hello, and welcome to Chelsea’s Messy Apron! I’m Chelsea, the recipe developer, food photographer, and writer behind the site. I’m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping by—I hope you find something delicious to make!

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2 Comments

  1. Sean says:

    5 stars
    As your brother in law I have to say, these tacos are my wife’s favorite recipe they are to die for! So good!

    Reply
    1. Chelsea Lords says:

      Love hearing that! 🙂 Thank you!

      Reply