BBQ Chicken Tacos with Creamy Apple Cabbage Slaw

These BBQ chicken tacos are the ultimate quick dinner solution. Tender chicken strips are coated in tangy BBQ sauce, then piled into warm flour tortillas with a creamy apple-cabbage slaw that adds crunch and freshness. The whole thing comes together in just 20 minutes, making it a perfect weeknight meal.

The slaw is the star here: shredded red cabbage and diced apple are tossed with a lime-sour cream dressing, creating a bright, creamy topping that balances the sweet and smoky BBQ chicken. A sprinkle of scallion greens adds a pop of color and mild onion flavor. Trust us, taco night will never be the same.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit FirstFruits Opal AppleView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken Breast StripsView ingredient guideLike ingredientDislike ingredient

4 tablespoon BBQ SauceView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve and core the apple; dice one half into bite-size pieces and slice the other half into thin slices (for 4 servings, dice the whole apple). Zest and quarter the lime. Trim and thinly slice the scallions, separating the white parts from the green tops.
2. Squeeze the juice from half the lime into a large bowl. Stir in the sour cream, ½ teaspoon sugar (1 teaspoon for 4 servings) and lime zest to taste. Add the diced apple and half of the shredded red cabbage (save the rest for later); toss to combine. Season with salt and pepper. Set the slaw aside.
3. Pat the chicken strips dry with paper towels; season all over with salt and pepper. Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add the chicken, scallion whites and the remaining shredded cabbage. Cook, stirring occasionally, until the chicken is cooked through, about 4-6 minutes.
4. Add the BBQ sauce to the pan and stir until everything is evenly coated. Turn off the heat and stir in 1 tablespoon butter (2 tablespoons for 4 servings) until melted and glossy.
5. Wrap the flour tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds.
6. Divide the chicken mixture among the warm tortillas. Top each taco with the creamy apple slaw and a sprinkle of scallion greens. Serve with the reserved apple slices (if any) and lime wedges on the side.

Recipe Tips

FAQ

Can I use a different type of apple?

Yes, any crisp, sweet apple like Gala, Fuji or Honeycrisp works well in this slaw.

How do I store leftovers?

Store the chicken mixture and slaw separately in airtight containers in the refrigerator for up to 2 days. Warm the chicken before serving and assemble fresh tacos.

Can I make this recipe gluten-free?

Absolutely! Use gluten-free tortillas and check that your BBQ sauce is gluten-free. The rest of the ingredients are naturally gluten-free.