These BBQ Tacos with coleslaw might be your next favorite taco recipe that’s ready in a flash.
We absolutely love tacos at Nutrition Stripped, we have more recipes in that category for entrees than any other. We’re also huge fans of cooking meals from home that are simple, delicious, and ones you’ll want to make again and again like these BBQ tacos.
The crunchy, tangy coleslaw, mixed with a smokey sweet BBQ sauce is the perfect combination. Throw in our hack to make fresh tortillas from scratch and you have a winning combination. We love to enjoy our BBQ tacos and homemade tortillas with our favorite Easiest Black Beans recipe and Massaged Kale Salad.
Use whatever protein you enjoy to fit your unique eating habits.
If consuming animal proteins isn’t for you, such as the chicken used in this recipe, don’t worry! For a vegan or vegetarian option of this recipe try using Crispy Tofu, your favorite tempeh, or roasted sweet potatoes such as the filling from this taco recipe. Just toss your tofu or tempeh in your favorite BBQ sauce and you’re all set.
For more information about animal proteins, what to look for, and how to shop for animal proteins check out our article Guide to Eating Animal Protein. Also, check out our factory farming article as it relates to animal proteins.
How to make homemade tortillas
For the best tortillas, skip store-bought and make your own — here’s how you do it!
- In a medium mixing bowl add 1 cup masa, 1/2 cup water, 1 tablespoon avocado oil and a pinch of salt and mix until dough forms a ball and feels similar to play-dough. Add more water if needed.
- Cut dough into 6 pieces, roll pieces into balls and cover with plastic wrap. Cut 2 sides of a Ziplock bag and place 1 dough ball in the center. Using a tortilla press, or a flat bottom pan, press dough into tortillas, about 1/8-inch thick.
- Heat a non-stick or cast-iron skillet over medium-high heat. Working in batches, cook tortillas until slightly golden brown, about 2 minutes on each side. Place tortillas on a plate and cover with a tea towel.
You can make tortilla dough in advance and store in your fridge for up to 3 days. Just form dough into a ball and wrap tightly in plastic wrap.