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three instant pot bbq chicken tacos topped with black bean and corn salsa on a wooden plate on a marble surface
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4.88 — Votes 8 votes

Easy BBQ Chicken Tacos with Black Bean and Corn Salsa

These BBQ Chicken Tacos are a perfect weeknight meal with shredded BBQ chicken and a fresh black bean and corn salsa!
Prep Time5 minutes
Cook Time20 minutes
Course: Dinner
Cuisine: American
Diet: Gluten Free
Servings: 4 servings
Author: Cassy Joy Garcia

Ingredients

For the BBQ Chicken:

  • 1 1/2 pounds chicken breast, tenders or thighs
  • 1 cup BBQ sauce
  • Salt, to taste

For the Black Bean & Corn Salsa

  • 1, 15- ounce can black beans, rinsed
  • 1, 15- ounce can corn, rinsed, or 1 3/4 cup fresh or frozen and defrosted corn kernels
  • 1/4 cup red onion, diced
  • 1 jalapeno, de-seeded and finely chopped
  • 1/2 cup packed cilantro, chopped
  • 2 limes, juiced, about 4 tablespoons
  • 1/2 teaspoon fine sea salt

For Serving:

  • 8 to tortillas, warmed (we used corn)
  • Lime wedges

Instructions

  • Make the BBQ Chicken
    Instant Pot Method:
    Place the chicken, 3/4 cup of BBQ sauce, and 1/4 cup of water in the Instant Pot, then seal the lid and set to cook for 20 minutes on high pressure. Once the timer goes off, manually release the pressure and remove the chicken from the liquid, then shred with two forks or the paddle attachment of your stand mixer. Mix the chicken with the remaining 1/4 cup of BBQ sauce, add salt if needed, and set aside.
    Slow Cooker Method:
    Place the chicken and BBQ sauce (the full cup) in a slow cooker and set to cook on low for 6-8 hours or on high for 3-4, until the chicken pulls apart easily with a fork. Once done, shred with two forks or the paddle attachment of your stand mixer, add salt if needed, and set aside.
    Stovetop Method:
    Place the chicken in a large skillet with matching lid and cover with 3/4 cup of BBQ sauce, then add water until the chicken is just covered (about 1 1/2 to 2 cups). Turn the heat to medium and place the lid on the skillet. Let simmer for 20-25 minutes, until chicken pulls apart easily with a fork. Remove the chicken from the liquid and shred with two forks or the paddle attachment of your stand mixer. Toss with the additional 1/4 cup of BBQ sauce, then add salt if needed and set aside.
  • Make the black bean and corn salsa: Add all of the salsa ingredients to a small bowl and stir until fully combined.
  • Place chicken in a warmed tortilla, then top with the salsa and serve with lime wedges!

Nutrition

Calories: 476kcal | Carbohydrates: 54.3g | Protein: 48.8g | Fat: 6.7g | Saturated Fat: 1.4g | Cholesterol: 124.1mg | Sodium: 842.7mg | Fiber: 11.5g | Sugar: 7.8g