Hi mamas!! I’ve got a recipe that’s going to make your taste buds do a happy dance. Are you ready for it? Let’s dive into the delicious world of bbq tacos – with a twist!

I got the inspiration for this recipe from the amazing Shay Shull over at Mix and Match Mama. Her family swears by baked tacos, and after trying them, I’m officially hooked. But, of course, I had to put my own spin on things – introducing Pulled Chicken BBQ Tacos! Trust me, once you go pulled chicken, you won’t want to go back. These tacos are not just tasty; they’re a breeze to make and look stunning on the plate.

My secret sauce for these tacos, you ask? It’s actually not a sauce at all, it’s the stand-up taco shells.
They are EV-ER-EY-THINGGGGG.

Use what you have and what you like! My husband doesn’t like black olives, but I do!

Avocados, yellow corn, black olives, and shredded lettuce: what would you add on?

I’m salivating just looking at these photos!!
I could seriously eat tacos every day of the week for breakfast, lunch and dinner. Who’s with me?!

The freshness is oozing out of the screen, #amiright?!!?

If you’re still figuring out your menu for your next fiesta, these tacos should be at the top of your list.

Here’s the recipe!

Elevate Your Taco Game with these Delicious Pulled Chicken BBQ Tacos

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Ingredients

  

• 1 lb cooked and shredded chicken
• Sit ‘n Stand taco shells
• Shredded cheese

Toppings:

• Shredded lettuce
• Avocados
• Black olives
• Sweet yellow corn
• Any other toppings you want to include!

Instructions

 

• Cook and shred chicken first – I do it in the crockpot. Place fresh or frozen chicken into the crockpot, cover with just enough water to top the chicken and cook on LOW 6-8 hours or HIGH 3-5 hours. Fresh chicken will need less time while frozen will need more time. Once done, shred with two forks. Easy peasy!
• Preheat over to 425 degrees {i like to use the convect setting best but this will work either way}
• Cover the pulled chicken with BBQ sauce. 1 cup should work but use as much or as little as you want and completely mix it into the chicken well.
• Spray an 8×8 baking dish with PAM and line up the standing taco shells inside.
• Divide the BBQ chicken into each taco bottom.
• Top tacos with shredded cheese {I also put my black olives on now too} then put the dish into the oven.
• Bake for at least 10 minutes or until the cheese is melted and bubbly.
• Take out of the oven and then top your tacos with your avo, corn, lettuce and anything else you want to include! If you don’t like something, don’t use it!

Notes

This is the easiest recipe ever! It’s gourmet and delicious! Perfect for Cinco de Mayo and anytime!! Enjoy!!

Just to recap:

The magic behind these tacos is most definitely the pulled chicken. It’s the star of the show, mamas!

My secret-sauce, that’s not actually a sauce at all, is the stand-up taco shells. They are EVERYTHING. Seriously, a game-changer.

Feel free to customize your toppings based on what you love!

The fact that they are baked takes these tacos to a whole new level! This for sure is what elevates your taco-making game in this recipe to the fullest!

THESE BBQ TACOS ARE ACTUALLY THAT EASY!

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