Imagine this: juicy, seasoned chicken, all cozy in a warm tortilla, topped with a cool, crunchy slaw and a creamy, tangy sauce that brings it all together. That’s the magic of BBQ Ranch Chicken Tacos with Slaw. It’s the kind of meal that feels like a total treat but comes together with such ease. It’s my go-to for those nights when I want something delicious on the table without a lot of fuss. Really, what’s better than a taco that combines the smoky sweetness of BBQ with the cool, herby kick of ranch? It’s a match made in Texan heaven, I tell you.
Why You’ll Love This Recipe
You’re going to love this recipe because it’s so, so simple. It doesn’t ask for fancy techniques or a million ingredients. It’s all about using simple, fresh components to create a dinner that’s bursting with flavor and texture. It’s one of those healthy dinner ideas that actually tastes indulgent. And let’s be honest, who doesn’t need a few more quick dinner ideas up their sleeve? The best part is how versatile it is. You can use freshly cooked chicken or even grab a rotisserie chicken from the store to make it one of the easiest shredded chicken recipes ever. It’s a lifesaver for busy weeknights.
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Ingredients
Here’s what you’ll need to bring these flavorful tacos to life. Don’t be scared off by the list—a lot of these are pantry staples!
- 1.5 pounds boneless, skinless chicken breasts (or 3 cups pre-cooked shredded chicken for a shortcut)
- 1 tablespoon taco seasoning (homemade or store-bought) for rubbing the chicken
- 8 small flour or corn tortillas, warmed
- 1 cup of your favorite BBQ sauce
- 1/2 cup ranch dressing
- For the Slaw: 3 cups shredded cabbage or coleslaw mix, 1/4 cup chopped cilantro, 2 tablespoons lime juice, 1 tablespoon olive oil, and a pinch of salt and pepper
Step by Step Method
Let’s get cooking! This method is straightforward and perfect for beginners.
- First, if you’re starting with raw chicken, season both sides of the chicken breasts generously with the taco seasoning.
- Heat a tablespoon of oil in a large skillet over medium-high heat. Cook the chicken for 6-7 minutes per side, or until it’s cooked through and no longer pink in the center. The internal temperature should reach 165°F. Let it rest for 5 minutes, then shred it with two forks.
- While the chicken rests, make your slaw. In a medium bowl, toss the shredded cabbage, cilantro, lime juice, olive oil, salt, and pepper together until everything is nicely coated.
- In a separate, larger bowl, combine the shredded chicken with the BBQ sauce and ranch dressing. Stir until the chicken is evenly coated in that delicious sauce.
- Warm your tortillas by quickly heating them in a dry skillet for about 30 seconds per side, or wrapping them in a damp paper towel and microwaving for 20-30 seconds.
- To assemble, spoon the BBQ ranch chicken mixture into the center of each warm tortilla. Top with a generous handful of the fresh slaw. And that’s it! Dinner is served.
Equipment Needed
You don’t need anything fancy for this recipe, which is part of its charm. A large skillet for cooking the chicken, a couple of mixing bowls for the slaw and saucy chicken, a set of measuring spoons and cups, and a couple of forks for shredding the chicken are all you really need. A sharp knife and cutting board for the cilantro are helpful, too.
Serving Ideas & Pairings
These tacos are a full meal on their own, but if you want to round things out, they play so well with others. I love serving them with a side of black beans or a simple corn and black bean salad. For something a bit more indulgent, a side of crispy sweet potato fries is just perfect. And if you’re having company? A big pitcher of unsweetened iced tea with a splash of peach nectar or a tangy limeade makes for the most refreshing pairing.
Creative Variations
Feel free to get creative and make this recipe your own! For a spicy kick, add a diced jalapeño to the slaw or a few shakes of hot sauce to the chicken mixture. If you’re looking for healthy chicken recipes with a twist, try using Greek yogurt ranch for a lighter option. You could also swap the chicken for smoked turkey for a different flavor profile. For a low-carb version, serve the chicken and slaw in lettuce wraps instead of tortillas. The possibilities are endless!
Storage Tips
Got leftovers? No problem! Store the BBQ ranch chicken and the slaw separately in airtight containers in the fridge. The chicken will keep for up to 3 days, and the slaw is best eaten within a day or two before it gets too watery. To reheat the chicken, warm it gently in the microwave or in a skillet over low heat, adding a tiny splash of water or chicken broth to keep it from drying out. I don’t recommend freezing the assembled tacos, but the chicken mixture (without the slaw) freezes beautifully for up to 2 months.
Spicy Kick
Honestly, if you like a little heat, this is where you can have some fun. You can add a teaspoon of chipotle powder to the taco seasoning rub, or mix a tablespoon of adobo sauce from a can of chipotles right into the BBQ-ranch sauce. It adds this wonderful, smoky heat that really wakes up the whole dish. But if you or your family are sensitive to spice, you can absolutely leave it out—the tacos are fantastic without it.
FAQs
- Can I use rotisserie chicken for this recipe? Absolutely! Using a rotisserie chicken is one of my favorite shortcuts for quick and easy dinner recipes. Just shred the meat from the bird, and skip straight to step 4, mixing it with the sauces. It cuts the prep time down to almost nothing.
- What are some other healthy dinner recipes I can try? If you’re looking for more healthy dinner ideas, this recipe is a great start! You can also try swapping the BBQ sauce for a lighter vinaigrette or using ground turkey instead of chicken for a different take. The slaw adds a great fresh crunch that makes any meal feel lighter.
- How can I make this ahead of time for a busy night? This is a perfect make-ahead meal. You can cook and shred the chicken up to two days in advance. Just store it plain in the fridge, then mix it with the sauces when you’re ready to assemble your tacos. The slaw is best made fresh, but you can shred the cabbage ahead of time to speed things up.