These BBQ Chicken Tacos are inspired by California Pizza Kitchen’s BBQ Chicken Salad. I think I’ve only eaten there once or twice, but it was the first time I’d ever had a BBQ Chicken Salad and I loved it! I used my Homemade Honey BBQ Sauce and my favorite “doubled” fried white corn taco shell trick to make these tacos oh-so-good.
You know how white corn tortillas can be a little flimsy and prone to tearing if you stuff them a little too full? Here’s the trick: You make them into these mini cheese quesadillas, using just enough cheese to help them stick together, and then fry them in a tiny bit of oil on both sides to help crisp them up just a bit. A little sprinkle of sea salt on them, and you’ve got the best ever taco shells! Two-ply is always better than one right?
Fill your shells with BBQ chicken and then add toppings. I love adding crisp romaine, fire roasted corn, black beans, and a little extra cheese. You could also add red onion, cilantro and a squeeze of lime. Add a drizzle of your favorite ranch dressing and you’ve got yourself a pretty amazing taco. My mouth is seriously watering as I type. Think we are going to make these again very soon!
These tacos are easy, fresh and just so tasty! They are small, so plan on making at least two for everyone. Enjoy!
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BBQ Chicken Tacos
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 small tacos 1x
- Category: Main Dish
- Cuisine: Tex-Mex
Description
These BBQ Chicken Tacos are easy, fresh and packed with flavor! Plus, learn my secret for making the best white corn taco shells.
Ingredients
- 2 cups shredded chicken (I used a rotisserie from the deli)
- 1/2 cup BBQ sauce
- 16 white corn tortillas
- 2 tablespoons (or more as needed) vegetable oil
- 2 cups shredded monterey jack cheese
- sea salt
- 2 cups chopped romaine lettuce
- 1/2 cup corn (I used Trader Joe’s Fire Roasted frozen corn)
- 1/2 cup black beans, drained and rinsed
- ranch dressing
- lime wedges and cilantro if desired
Instructions
- In a large bowl, toss shredded chicken with BBQ sauce to coat and set aside.
- Pour a 1/2 teaspoon of vegetable oil in a small skillet and heat on medium high heat. Sprinkle about 1 tablespoon of cheese, and top with another tortilla. Heat until the bottom of the tortilla is slightly toasted, and the cheese is melted, then flip and toast the other side. This usually only takes a minute per side. Remove the taco shell to a paper towel and sprinkle with sea salt. Repeat with remaining tortillas, adding more oil to the pan as needed. Be careful not to leave the oil in the pan unattended.
- Fill the taco shells with about 1/4 cup of the chicken, then top with lettuce, corn, black, beans, and cheese. Drizzle with ranch dressing. Add a squeeze of lime and sprinkle with cilantro if desired.
Nutrition
- Serving Size: 1 Taco
- Calories: 368
- Sugar: 7.2g
- Sodium: 505mg
- Fat: 18g
- Saturated Fat: 6.8g
- Unsaturated Fat: 9.5g
- Trans Fat: 0.1g
- Carbohydrates: 34g
- Fiber: 4.6g
- Protein: 20g
- Cholesterol: 51mg
Melanie says
Oh my gosh those taco shells sound amazing Julie! Cheese stuffed, crispy, doesn’t fall apart?! Genius!
Julie says
Thank you Melanie!
Shiran @ Pretty. Simple. Sweet. says
I just had chicken tacos yesterday and my husband asked me “why don’t you ever make some?!”. So now I have to! 🙂 They look delicious!
Julie says
Thanks Shiran, and I know what you mean, tacos do hit the spot now and then!
Sydney says
With my husband deployed and a 3 year old who is always hungry and an infant who is always needing my attention I thrive on simple delicious food. I saw this on Pinterest and immediately started salivating. My sister in law came over to help give me a break and we made this for dinner. It was SO yummy! My 3 year old daughter loved it too after telling me it was going to be yucky. We shared it with the rest of the family and cannot wait to share it with my hubby when he gets home.
Thank you and keep the great recipes coming!
Julie says
Sydney, thanks so much for letting me know you all liked these tacos. And yay for your little one being brave and trying something new. I hope your husband comes home very soon! God bless!
Liz says
This looks amazing!! What sauce/dressing is drizzled on top?
Julie says
Thanks Liz, I just used a store bought ranch dressing.
justin says
How did you cook the pulled chicken? Did you shred and slowcook yourself? Or preshredded store bought?
Michelle Thomas says
Using a store bought rotisserie chicken and shedding it adds flavor, saves time both in prep and cooking, & let’s face it everyone loves rotisserie chicken.
Karen Butler says
Awesome. I love them. I cannot wait for my picky husband to say he does also. Thanks so much.
Julie says
Haha! You are very welcome!
Lorraine says
Does one take a tortilla & add cheese to it then add the second tortilla then fry it.
Julie says
Yes Lorraine, that’s it exactly. May seem a little fussy, but we love it!
Shannon Daugherty says
How do you prepare the corn and beans?
Julie says
Good question Shannon, I think I just let the corn thaw a bit, drained and rinsed the beans, and them warmed them up in the microwave a little. Pretty simple!
Terri Ann says
Pretty darn good. Tasted like something I’d get at a fancy restaurant.
Bernadette Callan says
These were beyond fantastic! Great for a small, casual dinner party. Will make these many more times!
Aja O says
Thank you for this recipe. The tacos came out so good!!
Camilia says
Hi julie, Kids loved it. very good and easy recipe, i tried it last night
Antonia kirwin says
Absolutely love these. Have made them several times.
So easy and healthy.
To cut down even more on calories. I place tortillas on baking sheet in oven unill just starting to crisp, then I add the cheese.
Lately when we go to Costco we buy 2 roasted chickens. Debone one and devide in mealsize bags and freeze. So always have chicken on hand for this recipe.