Tasty BBQ Chicken Tacos

BBQ chicken pizza tacos mix two beloved comfort foods into one amazing handheld treat. The sweet-tangy BBQ chicken fits perfectly in crunchy taco shells with gooey cheese and classic pizza goodies, creating a tasty mashup that'll make you kick yourself for not trying it earlier.

I threw these together last week when I couldn't pick between pizza night and taco Tuesday. My hubby came into the kitchen, spotted what I was cooking and actually blurted out "you're brilliant" - which isn't something I hear every day! The little ones ate everything without even one grumble, which counts as a total win in my house.

Tasty Ingredient Mix

• Sturdy taco shells work as the perfect crunchy base for all the pizza toppings - grab the kind that stand up on their own
• BBQ sauce brings that sweet-tangy punch that makes BBQ chicken pizza so irresistible - I like ones with smoky notes
• Pulled chicken absorbs every bit of flavor - grabbing a rotisserie chicken makes this extra quick
• Mozzarella delivers that stretchy cheese pull everyone craves - shred it yourself for the smoothest melting
• Red onions cut through the rich flavors with their sharp bite - slice them super thin so they'll cook properly

Pin it

Simple Cooking Steps

Chicken Prep

Mix your pulled chicken with just enough BBQ sauce to cover each piece well. You want the chicken coated but not drowning in sauce. I usually go light at first and add more as needed - it's way easier to put more in than take it out.

Clever Shell Prep

Arrange your taco shells on a baking tray so they stay upright. This part matters! Sprinkle a thick layer of cheese right into the bottom of each shell first thing. This isn't just extra cheesy goodness - it creates a barrier that keeps your shells from turning mushy. Found this trick by chance and use it every time now.

Stuffing Fun

Drop that BBQ chicken mix into each shell, making sure not to stuff them too full. Keep some space at the top for your extra goodies. Pack everything in softly - push too hard and you might break your shells.

Add Your Extras

Add your favorite pizza toppings next - I always throw in some paper-thin red onions 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 gets all bubbly and crispy while keeping all the fillings in place.

Baking Time

Put the whole tray in your hot oven and let it do its thing. The cheese turns all melty and perfect, the shell edges get extra crunchy, and everything melds together. Watch them closely at the end - when you see golden spots on the cheese, they're done and ready to enjoy.

I've cooked these countless times now, but my all-time favorite version uses my brother-in-law's homemade bourbon BBQ sauce. Something about the sweet notes with tiny hints of vanilla from the bourbon works amazingly with the chicken. Whenever he visits from Tennessee, I always beg for a jar just for making these tacos.

Great Side Dishes

These filling tacos stand on their own, but a basic green salad with vinaigrette balances out the richness. During summer, I pair them with buttery grilled corn sprinkled with chili powder. In fall and winter, cinnamon-dusted roasted sweet potatoes match the BBQ flavors wonderfully. Sometimes I just whip up some quick-pickled red cabbage for a fresh, crunchy contrast.

Fun Variations

Try using alfredo sauce instead of BBQ sauce and add some spinach for a tasty white pizza version. My veggie-loving sister goes crazy for these with BBQ-coated roasted cauliflower instead of chicken. For a spicy twist, swap BBQ sauce for buffalo sauce and use blue cheese crumbles instead of mozzarella. My boy's football team finished off three batches after winning their big game.

Storage Smarts

If you somehow have extras, store them carefully in the fridge for up to two days. Don't use the microwave as it'll make them soft - reheat in a 350°F oven for about 10 minutes to bring back the crunch. When planning ahead, keep all parts separate until right before baking - your shells will stay much crunchier this way.

Pin it

Helpful Tricks

• Pop your taco shells in the oven for 2 minutes before filling them - this extra crunch helps them stay intact
• Shred your rotisserie chicken while it's still warm - it comes apart easier and soaks up more flavor
• Wait a couple minutes before biting into these after baking - super hot melted cheese can burn your mouth badly (I found this out the hard way!)

When I first told my mother-in-law about these, she looked doubtful - she's pretty old-school about both Italian and Mexican cooking. But after one taste, she actually wanted my recipe. Now when the grandkids visit her, she makes what she calls "Nonna's special tacos" and they think she came up with them. I've never told them the truth and probably won't ever. Some kitchen discoveries are better kept in the family!

Frequently Asked Questions

→ Can I swap hard shells for corn tortillas?

Absolutely! Brush the tortillas with oil, hang them on the oven rack to shape, and bake at 375°F for 7-8 minutes. Then fill them and bake as directed.

→ What other proteins can I use?

This is super adaptable! Try pulled pork, ground beef, or even chorizo. If going meat-free, options like beans, crumbled tofu, or meat substitutes work too.

→ Can I prepare these before I need them?

Yes, make the BBQ chicken up to 2 days ahead and refrigerate it. For the best crunch, assemble and bake just before eating. Assembling a few hours early and refrigerating also works.

→ Why does cheese go under the fillings?

The bottom layer of cheese stops the shell from softening by keeping the sauce away. It melts into a protective, crispy layer to keep everything crunchy.

→ What sides match these tacos?

They pair great with a tossed salad, rice, or coleslaw. For something filling, serve with soup or refried beans. Corn on the cob is another tasty option.