BBQ Chicken Tacos With Slaw

There’s something undeniably comforting about a taco that balances smoky, saucy chicken with bright, crunchy slaw. These BBQ Chicken Tacos With Slaw are an easy weeknight dinner that feels special enough for guests but comes together in about 20 minutes. The filling uses shredded rotisserie chicken tossed in sticky BBQ sauce, paired with fresh sweet corn and a crisp coleslaw that adds creaminess and snap. Serve them on extra-thin corn tortillas and finish with cilantro and ripe avocado for a taco that’s layered with texture and flavor.

This recipe is written for simplicity: minimal hands-on prep, pantry-friendly ingredients, and straightforward steps that anyone can follow. The quantities below make about 8 to 10 tacos, depending on how generous you are with the filling.

Why these tacos work

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Three reasons these tacos keep landing on repeat in my kitchen:

• Contrast: Saucy, warm BBQ chicken meets cool, crunchy slaw — every bite is layered.
• Speed: Using shredded rotisserie chicken shortens the time from fridge to table dramatically.
• Flexibility: You can double the slaw for a lighter filling, swap corn for charred peppers, or add a squeeze of lime to brighten everything up.

Ingredients

Use exactly the amounts listed for the best balance between chicken, sauce, and slaw.

• 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

Prep notes

Make this even faster by shredding the rotisserie chicken right when you bring it home and storing it in an airtight container. If you’re using frozen corn, thaw it completely and pat it dry so it doesn’t water down the slaw or the taco filling. Warm tortillas just before assembling so they’re pliable and slightly toasted for flavor.

Step-by-step instructions

The directions below have been rewritten for clarity and flow. Follow them in order for the best results.

1. Prepare the chicken filling: Place 2 cups shredded rotisserie chicken in a medium bowl. Pour 1/2 cup BBQ sauce over the chicken and toss gently with a fork or salad tongs until the chicken is evenly coated. Taste and add more BBQ sauce if you prefer a saucier filling.
2. Combine the corn and coleslaw: In a separate large bowl, add 1 cup fresh sweet corn (cut from the cob) or thawed frozen corn. Add 3 cups packaged coleslaw mix to the bowl. Pour 1/2 cup coleslaw dressing over the corn and slaw mix. Toss everything together until the dressing evenly coats the vegetables. Set the slaw aside while you warm the tortillas.
3. Warm the tortillas: Lightly coat a nonstick skillet or griddle with cooking spray and heat it over medium heat. Once hot, add one tortilla at a time and warm for about 20 to 30 seconds per side, or until the tortilla is pliable with a few light char spots. Stack warmed tortillas on a plate and cover with a clean towel to keep them soft while you finish the filling. If you prefer, you can briefly warm tortillas directly over a gas flame, using tongs to flip.
4. Assemble the tacos: Lay a warmed tortilla flat and spoon approximately 1/4 to 1/3 cup of the BBQ chicken down the center. Top the chicken with a generous scoop of the coleslaw and corn mixture. Repeat with the remaining tortillas and fillings until you’ve made 8 to 10 tacos.
5. Garnish and serve: If using, slice 1 ripe avocado and add a few slices to each taco, or dice and sprinkle on top. Scatter fresh cilantro leaves over the tacos for a bright herb note. Serve immediately while the chicken is warm and the tortillas are soft.

Tips and variations

• Make it creamier: Stir an extra tablespoon of coleslaw dressing into the BBQ chicken for added creaminess before building tacos.
• Char the corn: For a deeper flavor, sauté the corn in a dry skillet over medium-high heat for 3–4 minutes until it’s lightly charred before mixing it into the slaw.
• Spice it up: Add a few dashes of hot sauce or a sprinkle of smoked paprika to the BBQ chicken for more heat.
• Family-style: Turn this into a taco bar by setting out warm tortillas, bowls of BBQ chicken, slaw, sliced avocado, and cilantro so everyone can build their own tacos.
• Make ahead: Toss the chicken with BBQ sauce up to a day in advance and refrigerate. Keep the slaw and dressing separate until ready to serve if you want extra crunch.

Serving suggestions

These BBQ Chicken Tacos With Slaw pair wonderfully with a simple green salad, pickled red onions, or a side of roasted sweet potatoes. For a cool contrast, serve lime wedges so everyone can add a bright squeeze over the tacos. A crisp beer or sparkling water with cucumber makes a refreshing beverage pairing.

Storage

Store any leftover BBQ chicken in an airtight container in the refrigerator for up to 3 days. Keep the slaw separate if you plan to enjoy it later so it stays crisp. Reheat the chicken gently in a skillet over low heat with a splash of water to loosen the sauce, then reassemble tacos with fresh tortillas and toppings.

Why I love this recipe

These BBQ Chicken Tacos With Slaw hit the sweet spot between simple and satisfying. Using shredded rotisserie chicken makes weeknight dinners doable, while the homemade mix of coleslaw and corn adds texture that elevates the whole taco. It’s unfussy, adaptable, and perfect for feeding a crowd without spending hours in the kitchen.

Quick checklist before you start

• Shred the rotisserie chicken into 2 cups.
• Measure out 1/2 cup BBQ sauce (plus extra if you like more sauce).
• Prepare 1 cup corn, either cut fresh from the cob or thawed from frozen.
• Have 3 cups packaged coleslaw mix and 1/2 cup coleslaw dressing ready.
• Warm 8 to 10 extra-thin corn tortillas just before assembling.
• Keep cooking spray on hand for warming tortillas.
• Optional: chop cilantro and slice 1 ripe avocado for garnish.

Final thoughts

If you’re looking for a fast, flavor-forward dinner that’s equal parts comfort and brightness, these BBQ Chicken Tacos With Slaw deliver. They’re ideal for busy weeknights, casual get-togethers, or whenever you want something that’s easy to scale up. Crispy slaw, sweet corn, sticky chicken, and soft tortillas — a simple lineup that comes together to create a memorable bite every time.

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BBQ Chicken Tacos With Slaw

Quick, flavorful tacos with BBQ-coated shredded chicken, crunchy slaw, and sweet corn for an easy weeknight meal.

Prep Time20 minutes mins

Total Time20 minutes mins

Servings: 4 servings

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
• 3 cups packaged coleslaw mix
• 1/2 cup coleslaw dressing
• 8-10 extra-thin corn tortillas
• cooking spray
• fresh cilantro optional
• 1 ripe avocado optional; sliced

Instructions

• Combine the packaged coleslaw mix and 1/2 cup coleslaw dressing in a bowl; toss with tongs until evenly coated. Adjust dressing amount to preference and let the slaw sit while you prepare the chicken.
• Place 2 cups shredded rotisserie chicken in a small pot over low heat. Add 1/2 cup BBQ sauce (add more to taste) and gently stir with tongs until the chicken is warmed and evenly coated, about 3–5 minutes; avoid overheating.
• Spray both sides of each tortilla with cooking spray. Using tongs, briefly char each tortilla directly over a gas flame or warm them in a skillet until lightly charred and soft, flipping as needed. Immediately fold each tortilla in half and keep wrapped under a towel to stay warm.
• Divide the dressed coleslaw among the warm tortillas, then top with warmed BBQ chicken and sprinkle the corn evenly over each taco.
• Add sliced avocado and fresh cilantro, if using, and serve the tacos immediately.

Equipment

• Small pot
• Tongs
• skillet or gas flame for charring tortillas
• Knife
• Cutting Board
• towel

Notes

• Warm the cooked chicken gently over low heat to avoid drying it out.
• If the rotisserie chicken is already hot, just heat the BBQ sauce and toss together.
• To warm tortillas instead of charring, heat them in a dry skillet or microwave covered with a damp paper towel.
• Fold tortillas immediately after warming and keep under a towel to stay soft.
• Adjust slaw dressing to your preferred sauciness before assembling.