Tacos are a staple in our house when we want an easy meal. We love throwing together some protein, veggies, cheese, and sauce in a tortilla or a bowl. They come together quickly, are versatile, and always hit the spot. While we usually wing it, I wanted to get creative the other day, and these BBQ chicken tacos came about.
The chicken is tossed with spices to add tons of flavor. Then it is quickly pan-fried, shredded, and tossed with your favorite BBQ sauce. Similarly, you have a quick coleslaw tossed with greek yogurt and apple cider vinegar to give it a zippy flavor. Then, topped with creamy avocado and shredded cheese.
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The end result is packed with flavor and so satisfying. While these bbq chicken tacos have a few components, they are simple to make. Plus, you can chop and prep everything while your chicken is cooking.
Why you’ll love this BBQ chicken taco recipe
- loaded with different textures and flavors – we have juicy barbeque chicken, crunchy & tangy coleslaw, creamy avocado, and sharp cheddar cheese.
- customizable – feel free to swap out the taco fillings for what you enjoy or have on hand.
- easy macro-balanced meal – they are packed with protein, carbs, healthy fats, and some fiber!
Are chicken tacos healthy?
Chicken tacos can be a healthy addition to one’s diet as they are a good source of carbs, protein, fiber, and vegetables. That being said, it is important to be mindful of your toppings as they can add calories quickly. When making meals at home, you have full control over what ingredients you are using.
Ingredients
- chicken thighs
- homemade spice mixture – a mix of garlic powder, smoked paprika, chili powder, onion powder, and cumin.
- barbecue sauce – use your favorite kind!
- cabbage
- carrots
- greek yogurt
- apple cider vinegar
- fresh cilantro
- avocado
- cheddar cheese
- red onion
- corn tortillas
How to make BBQ chicken tacos
- Make your spice mixture. In a small bowl, mix garlic powder, smoked paprika, chili powder, onion powder, cumin, salt, and pepper.
- Cook chicken thighs. Season chicken with spice mixture, ensuring it’s fully coated. In a large skillet over medium heat, add 1 tablespoon olive oil and let it get hot. Add chicken (make sure not to overcrowd) and cook for 10 minutes. Flip and cook another 5-10 minutes until cooked through and no pink remains. Remove from the pan and set aside to cool for a couple of minutes. Shred chicken with two forks and place it back in the pan with the BBQ sauce and let it warm through.
- While the chicken cooks, make your coleslaw. Add cabbage, carrots, yogurt, vinegar, cilantro, salt, and pepper to a medium bowl. Toss until well combined and incorporated. Adjust according to taste.
- Optional, but recommended – warm your tortillas. If desired, you can heat up your tortillas so they are pliable. On a gas stove, light to low-medium heat. Put tortillas directly over the flames and cook for 15-30 seconds, flip, and cook another 15-20 seconds. The edges might get a little charred, but that’s okay! You can also heat them up in a hot cast-iron skillet on the stove by placing them in the pan and heating them for 20-30 seconds on each side. Repeat with each one. Wrap them in a kitchen towel to keep them warm.
- Build your tacos. Assemble your tacos by filling your tortillas with a little shredded cabbage, shredded chicken, shredded cheese, avocado, red onion, and cilantro. Repeat with the remaining tortillas, evenly dividing your fillings.
- Enjoy! Top with any additional toppings you like and enjoy!
What to serve with chicken tacos?
While these chicken tacos can be a complete meal on their own, here are some of our favorite taco sides:
- rice
- black beans
- tortilla chips
- guacamole and salsa
Storage
- fridge – if you have leftovers, store your components separately in airtight containers in the refrigerator. Chicken will last 4 days in the fridge. Reheat the chicken in a skillet on the stove for 4-5 minutes until warmed through.
Substitutions
- chicken thighs – I prefer chicken thighs with this recipe as it adds more flavor, but chicken breasts will also work.
- barbecue sauce – use your favorite kind!
- cabbage – green or red cabbage will work.
- carrots – you can leave them off if you don’t want them in your slaw.
- greek yogurt – full-fat or fat-free will work. You can use a mix of mayo and sour cream instead, but it will add more fat to the recipe.
- apple cider vinegar – red wine vinegar will work instead.
- cilantro – you can leave this off if you don’t like cilantro.
- avocado – guacamole will work the same.
- cheddar cheese – pepper jack or monterey jack will work instead.
- red onion – finely diced white onion or green onions will work instead.
- corn tortillas – flour tortillas should work instead of corn. You can also use hard taco shells if that is your preference.
More healthy taco recipes
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BBQ Chicken Tacos
equipment
ingredients
BBQ chicken:
- 1 1/2 pounds chicken thighs
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon olive oil
- 1/2 cup BBQ sauce (or more if needed/desired)
Coleslaw:
- 3 cups shredded cabbage (180 grams)
- 1/2 cup shredded carrots (37 grams)
- 1/4 cup plain greek yogurt (2 ounces – I used full-fat)
- 2 tablespoons apple cidear vinegar
- 1/4 packed cup cilantro, chopped
- salt and pepper, to taste
For serving:
- 8 corn tortillas
- 1 cup shredded cheddar cheese (2 ounces)
- 1 small-medium avocado, diced (130 grams)
- 1/4 cup diced red onion (30 grams)
- 1/4 cup cilantro, roughly chopped
- optional toppings – lime juice, sliced jalapeños…
instructions
- Make your spice mixture. In a small bowl, mix garlic powder, smoked paprika, chili powder, onion powder, cumin, salt, and pepper.
- Cook chicken thighs. Season chicken with spice mixture, ensuring it’s fully coated. In a large skillet over medium heat, add 1 tablespoon olive oil and let it get hot. Add chicken (make sure not to overcrowd) and cook for 10 minutes. Flip and cook another 5-10 minutes until cooked through and no pink remains. Remove from the pan and set aside to cool for a couple of minutes. Shred chicken with two forks and place it back in the pan with the BBQ sauce and let it warm through.
- While the chicken cooks, make your coleslaw. Add cabbage, carrots, yogurt, vinegar, cilantro, salt, and pepper to a medium bowl. Toss until well combined and incorporated. Adjust according to taste.
- Optional, but recommended – warm your tortillas. If desired, you can heat up your tortillas so they are pliable. On a gas stove, light to low-medium heat. Put tortillas directly over the flames and cook for 15-30 seconds, flip, and cook another 15-20 seconds. The edges might get a little charred, but that’s okay! You can also heat them up in a hot cast-iron skillet on the stove by placing them in the pan and heating them for 20-30 seconds on each side. Repeat with each one. Wrap them in a kitchen towel to keep them warm.
- Build your tacos. Assemble your tacos by filling your tortillas with a little shredded cabbage, shredded chicken, shredded cheese, avocado, red onion, and cilantro. Repeat with the remaining tortillas, evenly dividing your fillings.
- Enjoy! Top with any additional toppings you like and enjoy!
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Recipe by Kelly Nardo, Eat the Gains | Photography by Sierra Inn
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great idea with tons of flavor and variety!
Glad you enjoyed them, Nancy! Thanks for trying them!