15-Minute BBQ Pulled Chicken Tacos with Creamy Slaw

Craving the flavors of a summer cookout but short on time? These BBQ pulled chicken tacos deliver all the smoky, tangy goodness without firing up the grill. Tender pulled chicken is tossed with sautéed red onion and a squeeze of lime, then piled into warm tortillas with a creamy, spicy slaw for crunch.

Ready in just 15 minutes, this recipe is perfect for busy weeknights when you want something satisfying without the fuss. The slaw comes together in a bowl while the chicken heats on the stove, making it a true one-pan wonder.

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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 Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking 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 the shredded red cabbage, chopped cilantro and a few slices of onion (to taste; you’ll use the rest in the next step). Toss with mayonnaise, hot sauce and the juice from half the lime. Season with salt and pepper. Set aside, stirring occasionally, until ready to serve.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add the remaining sliced onion; season with salt and pepper. Cook, stirring, until browned and softened, 5-7 minutes. Add the BBQ pulled chicken and cook, stirring, until warmed through, 2-3 minutes. Stir in the juice from the remaining lime half. Turn off the heat.
4. While the filling cooks, wrap the tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds. Divide the tortillas between plates. Fill with the chicken mixture and top with the creamy slaw. Serve immediately.

Recipe Tips

FAQ

Can I use leftover rotisserie chicken instead of BBQ pulled chicken?

Yes, shred leftover rotisserie chicken and toss with your favorite BBQ sauce. Then follow the recipe as written, adding the sauced chicken to the pan with the onions.

How do I make the slaw dairy-free?

Use a vegan mayonnaise or substitute with plain dairy-free yogurt. The slaw will still be creamy and tangy.

Can I prepare the slaw ahead of time?

Absolutely! The slaw can be made up to a day in advance. Store it covered in the refrigerator and give it a stir before serving.