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