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BBQ Chicken Tacos

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
Total Time 30 minutes
Servings 12 -15 tacos
Calories 234kcal
Cost $7.81



  • 2 cups (217g) rotisserie chicken
  • 1/2 cup (118g) BBQ sauce
  • 1 cup (153g) chopped cherry tomatoes
  • 1/3 cup (39g) diced red onion
  • 1 can (15 oz.; 425g) black beans, drained and rinsed
  • 1 cup (131g) frozen (and thawed) corn (or corn cut from a cob)
  • 12-15 small corn or flour tortillas
  • 3 cups (170g) shredded green cabbage
  • Optional: fresh cilantro, fresh limes, and 1 large avocado for serving
  • Optional: olive oil cooking spray

Cilantro 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 (111g) regular full-fat mayo
  • 1/2 cup (117g) sour cream (I use fat-free)


  • SAUCE: 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're worried about the 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, add in the chopped cherry tomatoes, diced red onion, drained and rinsed black beans, and corn. Toss to combine.
  • 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!



Serving: 1taco | Calories: 234kcal | Carbohydrates: 27g | Protein: 10.2g | Fat: 9.7g | Cholesterol: 19.8mg | Sodium: 497.8mg | Fiber: 3g | Sugar: 5.5g