Oven Baked BBQ Tacos

BBQ chicken pizza tacos combine two beloved comfort foods into one incredibly tasty handheld treat. The zesty BBQ chicken fits perfectly inside crunchy taco shells with gooey cheese and classic pizza fixings, creating an irresistible mix that'll have you wondering why this wasn't already a thing.

I threw these together last week when I couldn't pick between pizza night and taco Tuesday. My hubby walked in, saw what was happening and actually blurted out "you're brilliant" - trust me, that's rare! The kids ate everything without a single whine, which is basically a miracle around here.

Magical Ingredient Mix

• Rigid taco shells make the ideal crunchy holder for all those pizza toppings - grab the kind that stand up on their own
• BBQ sauce delivers that sweet-zingy flavor that makes BBQ chicken pizza so crave-worthy - I go for ones with smoky undertones
• Pulled chicken drinks up all those tasty sauces - grabbing a supermarket rotisserie bird makes this super easy
• Mozzarella brings that stretchy, gooey pull we all crave - shred it yourself for better melting
• Red onions cut through the richness with just enough punch - go super thin so they'll get tender

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Simple Cooking Steps

Chicken Prep Magic

Mix your pulled chicken with just enough BBQ sauce to coat each piece nicely. You want everything covered but not drowning. I usually go slow with the sauce and add more as I go - you can always pour in extra.

Clever Shell Trick

Arrange your taco shells on a baking tray so they're standing tall. This part matters! Before anything else goes in, drop a good layer of cheese right into the bottom of each shell. This isn't just yummy - it melts into a barrier that keeps everything crispy. Found this out by mistake and now I always do it.

Stuffing Fun

Scoop that BBQ chicken mix into each shell, but don't go overboard. Keep some space at the top for your other goodies. Pack it down gently or you might break your shells.

Add Your Extras

Add your favorite pizza stuff - I always throw on skinny slices of red onion and sometimes toss in peppers or mushrooms if they're in my fridge. Top everything with another big handful of mozzarella. The cheese on top bubbles up and turns golden while keeping everything together.

Bake To Perfection

Pop the whole tray into your hot oven and let it do its thing. The cheese gets all melty, the shells get extra crunchy around the edges, and everything comes together beautifully. Watch them near the end - once the cheese starts getting little brown spots, they're done.

I've made these countless times, but my top version uses a bourbon BBQ sauce my sister's husband makes himself. There's something about the sweetness and those tiny vanilla hints from the bourbon that works perfectly with the chicken. Whenever he visits from down south, I beg him to bring a jar just for making these tacos.

Great Side Dishes

These filling tacos stand alone just fine, but a basic green salad with tangy dressing helps balance the richness. During summer, I serve them with buttery corn on the cob sprinkled with chili powder. In fall and winter, cinnamon-dusted roasted sweet potato chunks really complement the BBQ flavors. Sometimes I just whip up some quick-pickled red cabbage for a bright, snappy contrast.

Tasty Variations

Try using alfredo instead of BBQ sauce and throw in some spinach for a white pizza version that'll surprise you. My plant-eating sister loves these with BBQ-coated roasted cauliflower instead of chicken. For a buffalo twist, use buffalo sauce instead of BBQ and switch to blue cheese crumbles. My kid's football team wiped out three batches after winning their big game.

Storage Tricks

If you somehow don't finish them all, store them carefully for up to two days in your fridge. Don't microwave them unless you like soggy shells - instead, warm them in a 350°F oven for about 10 minutes to get them crispy again. Planning ahead? Keep everything separate until you're ready to bake - your shells will thank you.

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Smart Cook Tips

• Stick your empty taco shells in the oven for 2 minutes before filling them up - they'll stay crunchier longer
• Shred your rotisserie chicken while it's still hot - it comes apart easier and soaks up way more flavor
• Let your tacos cool off for a minute after baking - nobody enjoys a burned mouth from super hot cheese (I found this out the hard way!)

When I first mentioned these to my husband's mom, she looked totally skeptical - she's old school about both Italian and Mexican cooking. But after one bite, she actually wanted to know how to make them. Now when the grandkids visit, she makes what she calls "Nonna's special tacos" and they think she created them. I've never set the record straight and probably won't. Some kitchen secrets are better kept!

Frequently Asked Questions

→ Can I swap hard taco shells with corn tortillas?

Totally! Coat corn tortillas with oil, hang them over oven racks to shape, and bake at 375°F for 7-8 minutes until they're crispy. Fill and bake as usual.

→ What other proteins could I try?

Get creative! Ground beef, pork, or chorizo are awesome with BBQ and pizza flavors. For vegetarian versions, use black beans, tofu crumbles, or meatless substitutes.

→ Can I prepare these beforehand?

Sure! You can make the BBQ chicken mix a couple of days early and keep it chilled. It's best to assemble and bake the tacos fresh. Or, prep them and refrigerate a bit before baking later.

→ Why put cheese first in the taco shell?

Starting with cheese helps protect the shell from getting soggy. When it melts, it forms a barrier between the wet ingredients and keeps the shell crisp.

→ What sides go well with these tacos?

Serve with simple salad, rice, coleslaw, or corn on the cob. For something heavier, pair it with black bean soup or refried beans.