These BBQ chicken tacos are an easy, healthy weeknight dinner that comes together in about 20 minutes. Using ground chicken keeps the recipe quick and simple, while a touch of BBQ sauce adds moisture and a sweet-smoky flavor. Load the warm tortillas with the saucy chicken and fresh garnish—lettuce, avocado, tomatoes and a squeeze of lime—and you have a satisfying meal the whole family will enjoy.
Ground chicken is a great lean alternative to beef or pork and cooks very quickly. Because it browns and breaks up easily in a skillet, this recipe is ideal when time is short. If you prefer a lighter topping, swap sour cream for low-fat Greek yogurt—it provides the same tang with fewer calories.
These tacos are very adaptable. You can use a store-bought taco seasoning packet instead of measuring individual spices, or choose a different BBQ sauce to vary the sweetness and heat. For toppings, I like shredded iceberg for crunch, ripe avocado for creaminess, chopped tomatoes for brightness, and plenty of fresh lime juice to lift the flavors.
These tacos aren’t complicated or gourmet, and that’s the point: sometimes you want a familiar, straightforward dinner ready in 20 minutes. Below is the full recipe with ingredients, instructions, and notes so you can make them at home tonight.
BBQ Chicken Taco Recipe
By Natasha Bull
Quick, flavorful tacos made with ground chicken and a simple blend of spices. Serves 6.
- Prep: 10 mins
- Cook: 10 mins
- Total: 20 mins
- Servings: 6 tacos
Ingredients
- 6–8 medium flour tortillas
- 1 pound ground chicken breast
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1 tablespoon olive oil
- 1/4 cup BBQ sauce
- Salt and pepper, to taste
Garnish
- Iceberg lettuce, shredded
- Avocado, sliced
- Tomatoes (grape or cherry work well), halved or chopped
- Onion, chopped
- Sour cream or Greek yogurt
- Lime, quartered
Instructions
- Preheat the oven to 375°F (190°C). Wrap the tortillas in foil and warm them in the oven while you cook the filling.
- Heat the olive oil in a skillet over medium-high heat. Add the ground chicken, cumin, garlic powder, onion powder, and smoked paprika.
- Cook the chicken for about 8–10 minutes, stirring often and breaking it up into small pieces, until fully cooked through.
- While the chicken cooks, prepare the garnish ingredients: shred the lettuce, slice the avocado, chop the onion and tomatoes, and cut the lime into wedges.
- Once the chicken is cooked, stir in the BBQ sauce so the meat is evenly coated. Taste and season with salt and pepper if needed.
- Serve immediately: spoon the BBQ chicken into warm tortillas and top with lettuce, avocado, tomatoes, onion, a dollop of sour cream or yogurt, and a squeeze of lime.
Notes
- If you prefer convenience, a packet of store-bought taco seasoning can be used instead of the individual spices listed.
- Nutritional information is an estimate. For this recipe, the nutrition values apply to the chicken mixture only; tortillas and toppings will change the totals.
Nutrition (per serving — chicken mixture only)
Calories: 152 kcal; Carbohydrates: 5 g; Protein: 13 g; Fat: 9 g; Saturated Fat: 2 g; Sodium: 169 mg; Potassium: 437 mg; Sugar: 4 g; Fiber: 0.2 g.
Nutrition information is automatically calculated and should be used as an approximation.
Storage and reheating: Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat until warmed through. Avoid overcooking to keep the chicken moist.
Serving tips: Serve with lime wedges for squeezing at the table, and offer extra BBQ sauce or hot sauce for anyone who likes more heat. Corn tortillas can be used instead of flour for a gluten-free option if desired.
Have you tried these BBQ chicken tacos? Leave a comment or star rating below to share how they turned out for you.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this post is appreciated, but copying full recipes without permission is prohibited.