baked barbecue chicken tacos

main dishes

Our family could eat tacos every night of the week. And, honestly, we could probably make a different type of taco every night of the week! These tacos are pretty darn good. Barbecue is really big in the South – we like barbecued chicken and we like tacos! So it is only natural that a barbecued chicken taco would work in our life. These tacos are really great. This is another one of our fast meals. Just get that chicken on the stove and forget about it for while. When it is done, it is tender, juicy and tangy. Add all of your favorite taco toppings and you have a wonderful meal. You can use flour tortillas also, but corn tortillas add a nice chewy, crisp texture that everyone will love. Do you have taco holders? They are incredible and will keep your nicely stuffed tacos really neat. We used these. You don’t need them for this recipe though, you can just place the tacos directly on a cookie sheet too.


baked barbecue chicken tacos

  • Author: Salt and Share
  • Total Time: 2 hours
  • Yield: 12-16 tacos
  • Category: Main Dishes
  • Cuisine: Mexican


  • 1.5 lbs chicken breasts
  • 3 tablespoons olive oil, divided
  • 2 cloves garlic
  • ½ teaspoon salt
  • 1 cup barbecue sauce ( I use Sweet Baby Ray’s)
  • ¼½ cup chicken broth
  • 1 teaspoon salt
  • 16 corn tortillas
  • 1 cup black beans
  • 1 cup corn
  • 2 cups grated cheddar cheese
  • ½ red onion diced
  • cherry tomatoes, slice in half
  • romaine lettuce
  • avocado
  • ranch dressing


  1. Mix chicken with olive oil, garlic and salt. Set aside. Heat 1 T olive oil in skillet, sear chicken on both sides. Thin barbecue sauce with broth and add to chicken, cover and simmer for 1 ½ – 2 hours, adding chicken broth to thin consistency if necessary. Shred with two forks when done.
  2. Make the tacos: Preheat oven to 425. Brush 12 corn tortillas with olive oil. Fill with chicken, black beans, corn and cheddar cheese. Place on cookie sheet or on taco stands. Bake 10-15 minutes.
  3. Remove from oven. Add onion, cherry tomatoes, lettuce and avocado.
  4. Makes 12-16 tacos, depending on size of corn tortilla and how much meat placed in each.
  5. Serve with ranch dressing, if desired.

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with love,
Salt & Share

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