Home > Dinner > BBQ Chicken Tacos BBQ Chicken Tacos July 31, 2020 | 13 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. BBQ Chicken Tacos with charred tortillas are loaded with tangy sauced chicken, a black-bean-veggie mix, and the best creamy cilantro sauce. Pair these tacos with an easy salad like this Panzanella Salad or this Fruit Salad Recipe. BBQ Chicken Tacos BBQ Chicken Tacos, bursting with flavor and texture, feature a dual-purpose creamy cilantro sauce. It both coats the cabbage and is drizzled over the completed tacos. Despite seeming complex, they’re easy and quick to prepare using rotisserie chicken and store-bought BBQ sauce. The veggie topping, a mix of chopped tomatoes, red onions, canned black beans, and frozen corn, is simple. The sauce, made effortlessly in a blender, can be pre-made, as can the veggie prep. Ideal for meal prep, store the components separately and assemble fresh tacos daily for lunch. Ingredients In BBQ Chicken Tacos TACOS Rotisserie Chicken & BBQ Sauce: The chicken, shredded and mixed with BBQ sauce, forms the protein base, adding a rich, savory flavor. Cherry Tomatoes, Red Onion, Black Beans, Corn: These vegetables and beans add freshness, crunch, and a mix of sweet and sharp flavors, along with extra fiber and nutrients in these BBQ Chicken Tacos. Tortillas: These serve as the wrap for the tacos, providing a soft or slightly charred texture depending on preparation. Cook over the gas flames for extra flavor. Green Cabbage: Shredded and mixed with cilantro-lime sauce, it adds a crunchy texture and absorbs flavors from the sauce. SAUCE Cilantro Lime Sauce Ingredients (Lime, Garlic, Cilantro, Jalapeño, Mayo, Sour Cream): Combined, these create a creamy, tangy sauce with a kick of spice. The lime adds zest and freshness, garlic brings depth, cilantro offers herby notes, jalapeño introduces heat, and the mayo and sour cream create a rich, smooth texture. How To Make BBQ Chicken Tacos Sauce: Blend lime juice and zest, garlic, cilantro, jalapeño, mayo, and sour cream. Refrigerate. Chicken: Mix shredded rotisserie chicken with BBQ sauce. Warm if needed. Veggies: Combine chopped tomatoes, red onion, black beans, and corn. Cabbage: Toss shredded cabbage with some cilantro-lime sauce. Tortillas: Grill or microwave until warm, then fold BBQ Chicken Tacos. Assemble: Layer cabbage, BBQ chicken, and veggies on tortillas. Add optional avocado and cilantro. Drizzle with sauce and serve. QUICK TIPIf you have time, make the creamy cilantro-lime sauce in advance; it gets more and more flavorful as it sits! Plus, with the sauce done, dinner assembly is a breeze! Toppings Avocado: Add thin slices to each taco, or mash with salt, pepper, and lime juice for guacamole. Skip if not preferred. Veggie Salad: Mix drained black beans, thawed corn, cherry tomatoes, and red onion. Substitute with red bell pepper if desired. Cilantro: Optionally, top BBQ Chicken Tacos with chopped cilantro. More Sauce: Drizzle extra cilantro-lime sauce over the tacos before serving. More taco recipes Healthy Tacos Chicken Tinga Tacos Turkey Tacos Chicken Taco Salad Chipotle Chicken Tacos FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. BBQ Chicken Tacos 5 from 3 votes - Review this recipe These BBQ Chicken Tacos with charred tortillas are filled with BBQ-sauced chicken, a black bean veggie mix, and the best creamy cilantro-lime sauce. SAVE TO RECIPE BOX Print Recipe BBQ Chicken Tacos 5 from 3 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe These BBQ Chicken Tacos with charred tortillas are filled with BBQ-sauced chicken, a black bean veggie mix, and the best creamy cilantro-lime sauce. Course Dinner, Main Course Cuisine American Keyword bbq chicken tacos Prep Time 30 minutes minutes Total Time 30 minutes minutes Servings 12 -15 tacos Chelsea Lords Calories 302kcal Author Chelsea Lords Cost $7.81 IngredientsTacos▢ 2 cups rotisserie chicken▢ 1/2 cup BBQ sauce▢ 1 cup chopped cherry tomatoes▢ 1/3 cup diced red onion▢ 1 can (15 oz.) black beans, drained and rinsed▢ 1 cup frozen (and thawed) corn (or corn cut from a cob)▢ 12-15 small corn or flour tortillas▢ 3 cups shredded green cabbage▢ Optional: fresh cilantro, fresh limes, and 1 large avocado for serving▢ Optional: olive oil cooking sprayCilantro Lime Sauce▢ 1 large lime (or 2 smaller ones) (3 tablespoons juice + 1/2 teaspoon zest)▢ 1 clove garlic, minced▢ 1/2 of a large bunch of cilantro (~1 loosely packed cup)▢ 1/2 jalapeño pepper (~1 heaping tablespoon) (or use 1 full jalapeño for a spicier dressing)▢ 1/2 cup regular full-fat mayo▢ 1/2 cup sour cream (I use fat-free)US - Metric USMetric InstructionsSAUCE: Zest and juice 1 lime to get 3 tablespoons juice and 1/2 teaspoon zest. Add the juice and zest to a blender or mini food processor along with the minced garlic, cilantro, 1/2 of the seeded jalapeño (add more of the jalapeño for a spicier sauce; add slowly if you like less heat), mayo and sour cream. Add salt and pepper to taste and blend or pulse until smooth. Refrigerate until ready to serve.BBQ CHICKEN: Pull the chicken from the bones and shred or chop. Add the BBQ sauce and mix to combine. If the chicken is cold, warm it through in a skillet over low heat.VEGGIES: In a large bowl, combine the chopped cherry tomatoes, diced red onion, drained and rinsed black beans, and corn. CABBAGE: Remove 1/2 a cup of the cilantro-lime sauce, and toss it with the shredded green cabbage to combine. Set aside.TORTILLAS: Spray both sides of the tortillas with olive oil cooking spray and "grill" tortillas on stovetop over the open flame until slightly charred. Alternatively warm (covered with a damp paper towel) in the microwave. After tortillas have been warmed or charred, quickly fold them in half so they will fold easily when assembled.ASSEMBLE: To the tortilla, add the dressed cabbage, a few spoonfuls of BBQ chicken, and a few spoonfuls of the veggies. If desired, add avocado and fresh cilantro to each taco. Drizzle with extra cilantro-lime sauce and enjoy! Video Nutrition FactsServing: 1taco | Calories: 302kcal | Carbohydrates: 31g | Protein: 17g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 47mg | Sodium: 339mg | Potassium: 316mg | Fiber: 6g | Sugar: 6g | Vitamin A: 222IU | Vitamin C: 13mg | Calcium: 57mg | Iron: 1mg 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.