Smoky BBQ Pulled Chicken Tacos with Creamy Coleslaw

Craving the flavors of a summer cookout but short on time? These pulled chicken tacos deliver all the smoky, tangy goodness without firing up the grill. Shredded barbecue chicken is quickly warmed with sautéed red onion and a squeeze of lime, then piled into soft tortillas.

A creamy, spicy coleslaw adds crunch and contrast, making every bite a perfect balance of rich, tangy and fresh. Best of all, this entire meal comes together in just 15 minutes-ideal for busy weeknights when you want something satisfying without the fuss.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

10 ounce BBQ Pulled ChickenView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

4 ounce Coleslaw MixView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Finely chop cilantro. Halve, peel and very thinly slice the red onion. Quarter the lime.
2. In a medium bowl, combine coleslaw mix, cilantro and a few slices of onion (you’ll use the rest later). Toss with mayonnaise, hot sauce and juice from half the lime. Season with salt and pepper. Set aside, stirring occasionally.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add the remaining onion; season with salt and pepper. Cook, stirring, until softened and browned, 5-7 minutes. Add the BBQ pulled chicken and cook, stirring, until warmed through, 2-3 minutes. Squeeze in juice from the remaining lime half. Turn off heat.
4. Wrap tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds. Divide tortillas among plates. Fill with chicken mixture and top with creamy slaw.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well. Warm them as directed or in a skillet for a more authentic texture.

Can I make this recipe ahead of time?

The slaw can be prepared a day in advance and refrigerated. Cook the chicken and onion just before serving for best results.

Is there a substitute for BBQ pulled chicken?

You can use shredded rotisserie chicken tossed with your favorite BBQ sauce as a quick substitute.