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Top down view of a plate of BBQ Chicken Tacos

BBQ Chicken Tacos

A yummy and light taco dinner recipe! Pan-fried BBQ chicken topped with cilantro, roasted corn and pickled red onions, wrapped in a soft flour tortilla. 
5 from 2 votes
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Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Marinate time: 1 hour
Total Time: 30 minutes
Servings: 3 servings
Calories: 630kcal
Author: MinShien


  • 1 lbs chicken tenderloin
  • 1/2 cup bbq sauce your favorite!
  • 2 tsp smoked paprika
  • ~1 tsp salt
  • 1/2 tsp black pepper
  • vegetable oil
  • 5-6 small flour tortillas

Pickled Onions

  • 1/2 red onions
  • 1 cup apple cider vinegar
  • 1/2 cup sugar
  • 1/2 cup water


  • 1 cup frozen roasted corn or frozen corn
  • cilantro chopped


Pickled Red Onions

  • Combine apple cider vinegar, sugar and water in a bowl. Microwave for 15-20 seconds, or until sugar is dissolved. Slice red onions. Add red onions to vinegar mixture. Cover with a lid and refrigerate for an hour. (See Note 1)
    Pickled red onions

BBQ Chicken

  • Combine spices - smoked paprika, salt (see Note 2) and black pepper in a small bowl. Coated chicken tenderloin with vegetable oil on both sides, then evenly spread spices on both sides of the chicken. Use fingers to press the spices onto chicken.
  • Pour bbq sauce onto chicken. Make sure to get it on both sides. Let chicken marinate for 30-60 minutes.
  • Heat up skillet with some vegetable oil, then place chicken tenderloins onto skillet. Try to get chicken onto the skillet as dry as possible. This is to prevent splattering, and to get a nice char on chicken.
  • Once one side of the chicken is cooked, flip to the other side, and brush some of the leftover marinate onto the side of chicken that is faced up.
  • Once the thickest part of the chicken tenderloins reaches 165 degrees, remove chicken from heat. 
  • Let it cool for a few minutes, then slice chicken into smaller pieces

Prep other ingredients and assemble

  • Chop cilantro. Warm roasted corn and flour tortillas briefly in the microwave.
  • Fill tortillas with chicken, roasted corn, cilantro and pickled red onions (without the liquid).
  • Serve and enjoy!


Note 1: You can keep pickled onions in refrigerator for up to a week.
Note 2: Salt needed may vary depending on the salt content in bbq sauce and your preference. Use less or more if necessary.


Calories: 630kcal | Carbohydrates: 94g | Protein: 41g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 2118mg | Potassium: 955mg | Fiber: 4g | Sugar: 48g | Vitamin A: 706IU | Vitamin C: 7mg | Calcium: 90mg | Iron: 3mg
Did you make this recipe?Take a pic and tag me at @joyous.apron, or hashtag #joyousapron on Instagram!