Bbq Chicken Tacos
Experience the ultimate weeknight upgrade with these BBQ Chicken Tacos, featuring saucy shredded chicken tucked into crispy, cheesy double-decker shells. Ready in just 30 minutes!
Equipment
- large bowl
- Small skillet
Ingredients
- 2 cups shredded chicken (rotisserie chicken recommended)
- 1/2 cup BBQ sauce
- 16 white corn tortillas
- 2 tablespoons vegetable oil (or more as needed)
- 2 cups shredded monterey jack cheese
- sea salt
- 2 cups chopped romaine lettuce
- 1/2 cup corn (fire roasted recommended)
- 1/2 cup black beans, drained and rinsed
- ranch dressing for drizzling
- lime wedges and cilantro if desired
Instructions
Mix the Chicken Filling
- In a large bowl, place the shredded chicken and toss with the BBQ sauce until every piece is evenly coated. Set aside.
Build the Crispy Double-Decker Shells
- Add 1/2 teaspoon of vegetable oil to a small skillet and warm it over medium-high heat.
- Place one corn tortilla in the pan, scatter about 1 tablespoon of Monterey Jack cheese over it, and then place a second tortilla on top to sandwich the cheese.
- Cook for about 1 minute per side, or until the bottom tortilla is lightly toasted and the cheese is melted. Flip carefully and toast the second side.
- Transfer the finished shell to a paper towel-lined plate and sprinkle immediately with sea salt. Repeat with the remaining tortillas and cheese, adding more oil to the skillet as needed, to make 8 double-decker shells.
Fill and Serve
- Spoon about 1/4 cup of the BBQ chicken mixture into each warm, crispy shell.
- Top with chopped romaine lettuce, corn, black beans, and an extra sprinkle of cheese.
- Finish with a drizzle of ranch dressing, a squeeze of lime, and fresh cilantro, if desired. Serve immediately.
Notes
Pro Tip: Use the double-decker shell method by melting cheese between two corn tortillas. This creates a sturdy, crispy shell that won't fall apart.
Flavor Boost: For an extra smoky flavor, char the corn tortillas over a low gas flame for 15-30 seconds per side before crisping them in the skillet.
Serving Tip: Salt the shells immediately after they come out of the pan while the oil is still hot. This helps the salt adhere better and enhances the flavor of all the toppings.
Storage: Store leftover components separately. The chicken filling can be refrigerated for up to 4 days. Reheat chicken gently and re-crisp shells in a dry skillet or toaster oven before assembling.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.