Spicy Carolina BBQ Chicken Tacos with Creamy Slaw

These Spicy Carolina BBQ Chicken Tacos bring the bold, tangy flavors of Carolina-style barbecue to your table in just 20 minutes. The star is a spicy mustard-based BBQ sauce coating tender pulled chicken, paired with a cool and creamy red cabbage slaw. Topped with pickled jalapeño and crispy fried onions, every bite is a perfect balance of heat, crunch and creaminess.

This recipe is designed for busy weeknights when you crave something delicious but don’t have hours to spend. Using pre-cooked BBQ pulled chicken and a handful of pantry staples, you can have a restaurant-quality taco dinner ready in no time. It’s a fun, fuss-free meal that the whole family will love.

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Ingredients

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

5 teaspoon Red Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

4 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

10 ounce BBQ Pulled ChickenView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small bowl, whisk together sour cream, 2 teaspoons red wine vinegar and a pinch of salt and pepper to make the creamy slaw dressing. Set aside.
2. In a separate bowl, combine the shredded red cabbage and sliced jalapeño. Pour the dressing over and toss to coat. Refrigerate until ready to serve.
3. In a medium skillet, heat cooking oil over medium-high heat. Add the BBQ pulled chicken, Dijon mustard, remaining 3 teaspoons red wine vinegar, hot sauce, sugar and a pinch of salt and pepper. Stir well and cook until heated through, about 3-4 minutes.
4. Warm the flour tortillas in a dry skillet or microwave according to package instructions.
5. Assemble tacos: Place a generous portion of the spicy BBQ chicken on each tortilla. Top with creamy slaw and a sprinkle of crispy fried onions. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of meat?

Yes, you can substitute the BBQ pulled chicken with pulled pork or even shredded beef. Adjust cooking time as needed.

How can I make this recipe dairy-free?

Use a dairy-free sour cream alternative or substitute with a vegan yogurt for the slaw dressing.

Can I prepare the slaw ahead of time?

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