Go Back
+ servings
Shredded BBQ Chicken Tacos in less the 30 minutes

Shredded BBQ Chicken Tacos

This Shredded BBQ Chicken Tacos taco recipe can be prepared in less than 30 minutes, which makes it a great recipe for busy families!
0 from 0 votes
Print Pin
Course: Entree
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 8
Calories: 304kcal
Author: Mariam E.

Ingredients

  • 2 large chicken breasts 2 lbs.
  • 1 tsp. black pepper
  • 2 tsps. paprika
  • 2 tsps. onion powder
  • 1 tsp. garlic powder
  • 1 tsp. salt
  • 1 1/2 cups Honey BBQ Sauce
  • 1/4 cup water
  • 1 tbsp. Worcestershire Sauce
  • 2 tbsps. vegetable oil or olive oil
  • 6 medium tortillas
  • 1 cup shredded purple cabbage optional

PINAPPLE SALSA (OPTIONAL):

  • 1 cup fresh pineapple petite diced
  • 2 tbsps. purple onion petite diced
  • 1/3 cup green bell pepper
  • 1/3 cup red bell pepper
  • 1 tbsp. fresh cilantro chopped
  • 1/2 lime or 2 tsps. lime juice
  • 1/4 tsp. salt
  • 1 tbsp. olive oil

Instructions

  • Marinate the chicken breasts with 1/2 of the salt, black pepper, paprika, onion and garlic powder.
  • Heat the oil in the instant pot and pan sear the chicken for 2 minutes on each side.
  • Add the water, rest of the salt, Worchester and BBQ sauce.
  • Cook the chicken on high pressure for 15 minute and then release the heat. Open and shred the chicken up to serve with the tacos.

Notes

  1. I love using Sweet Baby Ray's Honey BBQ Sauce for this recipe. You can use any other brand, as long as you use a sweet BBQ one.
  2. For this recipe I used 2 large chicken breasts. When you shred them it makes a lot of tacos. We are only 4 at home but it's plenty to have multiple rounds for adults. If the chicken breasts you are using are a bit smaller, you can always add 1-2 more.
  3. Warm your tortillas in the oven or microwave before filling them. This helps them to become more soft and pliable and they are easier to hold.

Nutrition

Serving: 1g | Calories: 304kcal | Carbohydrates: 41g | Protein: 15g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 36mg | Sodium: 1095mg | Potassium: 527mg | Fiber: 3g | Sugar: 22g | Vitamin A: 1222IU | Vitamin C: 32mg | Calcium: 64mg | Iron: 2mg
Did you make this Recipe? Tag me Today!Tag me on Instagram @cookinwithmima or tag #cookinwithmima