Southwestern BBQ Chicken Tacos

Southwestern BBQ Chicken Tacos


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This southwestern treat is a bright and savory midweek meal. This smokey chicken and beans treat is as wild as the west.

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Time needed

10 min preparation + 10 min cooking

Serving Size / Yield

8 servings


  • 10 flour tortillas
  • 2 tbsp olive oil
  • 2/3 cup diced red bell pepper
  • 3/4 cup frozen corn, thawed
  • 3/4 cup black beans, rinsed and drained
  • 12 oz skinless, boneless rotisserie chicken
  • 1/3 cup barbecue sauce
  • 1/2 cup Greek yogurt
  • 3 tbsp chopped fresh cilantro leaves, plus more for garnish
  • 1 tbsp fresh lime juice
  • 1/4 tsp garlic salt

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Heat your olive oil in a large nonstick skillet over medium heat. Then, add in your bell peppers and cook them, stirring occasionally, until they’re tender. This should take about 5 to 6 minutes. Stir in your corn, black beans, and season with garlic salt. Finally, cook until warmed through, 2 to 3 minutes.

Your next step is to place your shredded chicken and BBQ sauce in a saucepan. Mix the sauce and chicken together until coated, the cook for 2 to 3 minutes.
After your chicken is made, place 3 tbsp of it into the center of each tortilla. Then, cover each with 3 tbsp of the bell pepper mixture.

Finally, put your yogurt, cilantro, lime juice, and salt into another, separate bowl. Whisk these ingredients together to combine and put a dollop onto each taco once thoroughly combined.

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