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Memphis-Style BBQ Chicken Tacos with Coleslaw

Tiffany King
Serve this quick Memphis ’cue in corn tortillas, topped with delicious creamy coleslaw.
5 from 1 vote
Course Tacos
Cuisine American/Southern
Servings 6 -8 servings


  • 1 ½ teaspoons paprika preferably smoked paprika (but regular is fine)
  • ¼ teaspoon black pepper
  • 1 ½ teaspoons light brown sugar
  • ¼ teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon dry mustard
  • 4 cups shredded cooked chicken
  • 1 ½ tablespoons cider vinegar

For the Coleslaw

  • 1 16-ounce bag coleslaw mix
  • ½ cup mayonnaise
  • 2 tablespoons granulated sugar
  • 1 tablespoon cider vinegar
  • Salt and black pepper
  • 12 to 16 corn tortillas for serving


  • In a small bowl, stir together the paprika, black pepper, brown sugar, salt, cayenne, garlic powder, and mustard. Put the chicken in a large microwave-safe bowl, sprinkle the spice mixture over the chicken, and toss to coat. Add the vinegar and stir. Microwave the chicken for 45 seconds to 1 minute, until hot.
  • For the coleslaw, in a large bowl, stir together the coleslaw mix, mayonnaise, granulated sugar, and vinegar, season with salt and black pepper, and stir again until well combined.
  • To serve, warm the tortillas in a dry skillet over medium heat. Place 1/4 cup of the chicken in each tortilla and top with the coleslaw.
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