Bbq Tacos Recipe

Prep and season protein

Pat the chicken (or chosen protein) dry with paper towels. In a bowl, toss the pieces with salt, black pepper, smoked paprika, and garlic powder until evenly coated.

Cook protein

Heat vegetable oil in a large skillet over medium-high heat until shimmering. Add the seasoned protein in a single layer (cook in batches if needed). Saute until well browned and cooked through — about 5–7 minutes for diced chicken (longer for steak or pork) — stirring occasionally.

Add BBQ sauce

Reduce heat to medium-low. Add the BBQ sauce, apple cider vinegar, honey (or brown sugar), and hot sauce (if using) to the skillet. Stir to coat the protein and simmer for 1–2 minutes until sauce is warmed and glossy and clings to the meat. Taste and adjust seasoning with a pinch more salt or vinegar if needed. Remove from heat and keep covered while you prepare tortillas and slaw.

Make the quick slaw

In a medium bowl combine shredded cabbage, sliced red onion, chopped cilantro, mayonnaise, sour cream (or yogurt), lime juice, salt, and black pepper. Toss thoroughly so cabbage is coated. Taste and adjust lime, salt, or pepper. Let sit 5–10 minutes to soften slightly; if preparing ahead, keep chilled.

Warm tortillas

Warm tortillas to make them pliable: heat a dry skillet over medium heat and warm each tortilla 20–30 seconds per side until slightly charred and pliable, or wrap stack in foil and heat in a 300°F (150°C) oven for 10 minutes. Brush lightly with olive oil or melted butter after warming, if desired.

Assemble tacos

Place 2 warmed tortillas on a plate. Divide the sauced BBQ protein evenly among the tortillas (about 2–3 oz per taco). Top each with 2–3 tablespoons of the quick slaw, a few slices of pickled jalapeño if using, and a sprinkle of crumbled cotija or feta. Serve with extra lime wedges on the side.

Serve immediately while protein is warm and tortillas are pliable. Leftover BBQ protein will keep in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water to loosen the sauce. Store slaw separately for best texture up to 2 days.