BBQ Pulled Chicken Tacos
BBQ Pulled Chicken Tacos
Ingredients
For the BBQ Pulled Chicken
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups BBQ sauce, your favorite brand
For the Creamy Coleslaw
- 3 cups green cabbage, shredded
- 1 cup red cabbage, shredded
- 1/2 cup carrot, grated
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Serving
- 12 corn tortillas, or flour tortillas
- 1/4 cup red onion, finely diced, for topping
- 1/4 cup fresh cilantro, chopped, for topping
- 1 lime, cut into wedges, for serving
Instructions
- 1
Prepare the chicken: Pat the chicken breasts dry with paper towels. In a small bowl, combine paprika, garlic powder, onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Rub the seasoning mixture evenly over both sides of the chicken breasts.
⏱️ 5 min
- 2
Cook the chicken (Instant Pot method): Place the seasoned chicken breasts in the Instant Pot. Pour 1/2 cup of water or chicken broth into the pot. Close the lid and set the valve to sealing. Cook on high pressure for 10 minutes. Allow a natural pressure release for 5 minutes, then quick release any remaining pressure. Carefully remove the chicken.
⏱️ 15 min
- 3
Shred the chicken: Once the chicken is cool enough to handle, use two forks to shred it into bite-sized pieces. Discard any excess liquid from the Instant Pot, then return the shredded chicken to the pot (or a large bowl).
⏱️ 5 min
- 4
Combine with BBQ sauce: Pour the 1 1/2 cups of BBQ sauce over the shredded chicken and stir until the chicken is thoroughly coated. Keep warm.
⏱️ 2 min
- 5
Prepare the coleslaw: In a large bowl, combine the shredded green cabbage, red cabbage, and grated carrot. In a separate small bowl, whisk together mayonnaise, apple cider vinegar, granulated sugar, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until smooth. Pour the dressing over the cabbage mixture and toss until well combined. Refrigerate until ready to serve.
⏱️ 10 min
- 6
Warm the tortillas: Heat a dry skillet or griddle over medium-high heat. Warm each tortilla for 15-30 seconds per side, until soft and pliable. Alternatively, wrap tortillas in foil and warm in an oven preheated to 300°F for 10-15 minutes.
⏱️ 5 min•🌡️ 300
- 7
Assemble the tacos: Fill each warm tortilla with a generous spoonful of BBQ pulled chicken. Top with a spoonful of creamy coleslaw, a sprinkle of diced red onion, and fresh cilantro. Serve immediately with lime wedges.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
BBQ Pulled Chicken Tacos
Ingredients
For the BBQ Pulled Chicken
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups BBQ sauce, your favorite brand
For the Creamy Coleslaw
- 3 cups green cabbage, shredded
- 1 cup red cabbage, shredded
- 1/2 cup carrot, grated
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Serving
- 12 corn tortillas, or flour tortillas
- 1/4 cup red onion, finely diced, for topping
- 1/4 cup fresh cilantro, chopped, for topping
- 1 lime, cut into wedges, for serving
Instructions
- 1
Prepare the chicken: Pat the chicken breasts dry with paper towels. In a small bowl, combine paprika, garlic powder, onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Rub the seasoning mixture evenly over both sides of the chicken breasts.
⏱️ 5 min - 2
Cook the chicken (Instant Pot method): Place the seasoned chicken breasts in the Instant Pot. Pour 1/2 cup of water or chicken broth into the pot. Close the lid and set the valve to sealing. Cook on high pressure for 10 minutes. Allow a natural pressure release for 5 minutes, then quick release any remaining pressure. Carefully remove the chicken.
⏱️ 15 min - 3
Shred the chicken: Once the chicken is cool enough to handle, use two forks to shred it into bite-sized pieces. Discard any excess liquid from the Instant Pot, then return the shredded chicken to the pot (or a large bowl).
⏱️ 5 min - 4
Combine with BBQ sauce: Pour the 1 1/2 cups of BBQ sauce over the shredded chicken and stir until the chicken is thoroughly coated. Keep warm.
⏱️ 2 min - 5
Prepare the coleslaw: In a large bowl, combine the shredded green cabbage, red cabbage, and grated carrot. In a separate small bowl, whisk together mayonnaise, apple cider vinegar, granulated sugar, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until smooth. Pour the dressing over the cabbage mixture and toss until well combined. Refrigerate until ready to serve.
⏱️ 10 min - 6
Warm the tortillas: Heat a dry skillet or griddle over medium-high heat. Warm each tortilla for 15-30 seconds per side, until soft and pliable. Alternatively, wrap tortillas in foil and warm in an oven preheated to 300°F for 10-15 minutes.
⏱️ 5 min•🌡️ 300 - 7
Assemble the tacos: Fill each warm tortilla with a generous spoonful of BBQ pulled chicken. Top with a spoonful of creamy coleslaw, a sprinkle of diced red onion, and fresh cilantro. Serve immediately with lime wedges.
⏱️ 3 min