Crispy BBQ Chicken Tacos

Crispy BBQ Chicken Tacos

By Good Ranchers

• August 29, 2025

Prep Time: 15 minutes

 

Cook Time: 20 minutes

 

Yield: 8 tacos

 

 

For the Slaw:

 

  • 2 cups shredded cabbage

  • 1 medium carrot, shredded

  • ¼ cup fresh cilantro, chopped

  • 1 tablespoon apple cider vinegar

  • Juice of 1 lime

  • 1 teaspoon honey

  • Salt + pepper to taste

 

For the Chicken:

 

  • 1 pound Good Ranchers boneless, skinless Chicken Thighs, cut into very small pieces

  • ½ cup BBQ sauce

  • 1 tablespoon honey

  • 1 teaspoon smoked paprika

  • ½ teaspoon garlic powder

  • ½ teaspoon salt 

  • ¼ teaspoon pepper

 

For the Crispy Tacos:

 

  • 8 small flour tortillas

  • 2 cups shredded mozzarella

 

Toppings:

 

  • Avocado slices, pickled red onions, cilantro, scallions, etc

 

Instructions:

 

1. Make the Slaw: In a medium bowl, combine the cabbage, shredded carrot, and chopped cilantro. Add the apple cider vinegar, lime juice, honey, salt, and pepper. Toss well to coat. Cover and refrigerate until ready to serve.

 

2. Marinate the Chicken: In a medium bowl, whisk together the BBQ sauce, honey, smoked paprika, garlic powder, salt, and pepper. Add the chicken pieces to the bowl, and toss until fully coated. Cover and let marinate for at least 30 minutes.

 

3. Cook the Chicken: Heat a large skillet over medium-high heat. Once hot, add the chicken in a single layer. Cook for 3-4 minutes, stirring occasionally, until the chicken pieces are cooked through. Since the chicken is cut small, it should cook quickly. Remove from heat and set aside.

 

4. Bake: Preheat your oven to 400°F. Line a large sheet pan with parchment paper for easy cleanup. Place the 8 tortillas on the sheet pan. Evenly sprinkle the mozzarella cheese over one half of each tortilla. Divide the cooked chicken evenly over the cheese. Fold each tortilla in half to close. Lightly brush or spray the outside of the tortillas with oil. Bake for 6–8 minutes, or until the bottoms are golden brown and crisp. Flip each taco carefully, then bake for another 6–8 minutes, until both sides are crispy and the cheese is melted.

 

5. Assemble the Tacos: Carefully open each taco. Stuff with a generous scoop of slaw. Add slices of avocado, pickled red onions, fresh cilantro, and scallions, if desired. Serve immediately while the shells are warm and crispy.