As someone who is gluten free and allergic to almonds it is so important to me to provide easy gluten free recipes without tree nuts when hosting. These BBQ Tacos are so easy to make and perfect for a fun game day gluten free appetizer. I love making them when we have friends over for fall football.
These gluten free bbq chicken tacos are naturally gluten free meal, nut free meal and can be made dairy free. These Gluten free Tacos are a combination of smoky and savory, just like my gluten free stuffed peppers with bbq sauce.
If you love BBQ Sauce the way I do (basically looking to slather it all over everything), you’ll also love this easy baked bbq chicken and this Chicken BBQ Salad.
why you’ll love this recipe
- I love to get creative with my favorite taco toppings like salsa, avocado, cilantro, lime wedges, or hot sauce. I love switching up the toppings every time to make these feel new and exciting.
- The idea for these gluten free bbq chicken tacos is to use the easiest options possible. I like to use leftover chicken, a rotisserie chicken, bbq chicken breasts, chicken thighs, or any cooked chicken will do. Make sure the chicken is fully cooked before serving. I like to use a digital meat thermometer to make sure!
ingredients & substitutions
Chicken: The star of the Gluten free BBQ Tacos show! Use boneless, skinless chicken breasts for easy shredding. Use shredded jackfruit or vegan chick’n or peppers and onions for a vegan version.
Chicken Bone Broth: Adds flavor and moisture to the gluten free bbq chicken tacos. Low-sodium keeps the dish low in salt. Substitute with vegetable broth for a vegetarian option.
BBQ Rub: Spices and herbs for smoky, savory goodness. Choose your favorite blend or mix your own. I like to combine paprika, chili powder, and cumin for a DIY rub. You can also choose your favorite kind of barbecue sauce!
Corn Tortillas: Gluten-free corn tortillas are used here but or if you are not gluten free flour tortillas work too. For low carb Gluten free BBQ Tacos try cauliflower tortillas.
Cheese: Melty cheddar adds creamy richness. Monterey Jack or pepper jack are good substitutes. I like to use vegan cheese for a vegan Gluten free BBQ chicken Tacos.
Smoky BBQ Sauce: Sweet and smoky, balances the chicken’s savory notes. You can even try another BBQ sauce or even ketchup for a different flavor twist. You can use a sweet, spicy or tangy bbq sauce. I also like to mix together my favorite bbq sauce with creamy ranch dressing (store-bought ranch is fine) to make your own homemade dressing!
directions
Step 1
Add the chicken, bone broth and barbeque seasoning to a crock pot. Cook on High for 3 hours or until chicken is fully cooked and easy to shred.
Step 2
Preheat oven to 425.
Step 3
On a lined baking sheet add the corn tortillas.
Step 4
Place a spoonful of shredded chicken on each tortilla. Top with cheese and fold over. Bake for 5-7 minutes, or until the tortillas are golden brown.
expert tips & tricks
- I like extra crispy tacos For extra crispy tortillas, I brush them with a little olive oil before baking.
- Feel free to adjust the amount of BBQ rub and sauce to your desired level of smokiness and sweetness. I like to add a lot!
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. I like to reheat in the oven, but you can also microwave until warmed through.
- To make this low carb I like to ditch the tortillas and serve the Gluten free BBQ Tacos ingredients in lettuce wraps or with cauliflower tortillas.
- To make this low fat I skip the cheese and or use low fat cheese instead.
- I like to swap chicken for shredded jackfruit or peppers and onions for a vegan bbq taco. I also use vegan cheese for vegan Gluten free BBQ chicken Tacos.
how to serve, store and meal prep
Serve: I assemble Gluten free BBQ Tacos right away for the crispiest tortillas.
Store: I let the tacos cool completely, then I pack leftovers in airtight containers. In the fridge, the Gluten free BBQ chicken Tacos will keep for 3 days. For longer storage, freeze cooked chicken and BBQ sauce separately for up to 3 months.
Reheat: I thaw frozen portions overnight in the fridge. To reheat, I warm chicken and sauce gently on the stovetop or in the microwave until steaming. Crisp tortillas in the oven or toaster before assembling.
Meal prep: I like to cook and shred chicken in advance. Portion chicken and sauce into containers, keeping tortillas separate. Assemble the Gluten free BBQ Tacos and heat at work or school for a quick and tasty lunch. I love these when im working in the office!
Listen to the podcast on this recipe here!
you may also like
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BBQ Tacos (gluten free, dairy free option)
Ingredients
- 1 lb Chicken Breast
- 16 oz Chicken Bone Broth Low Sodium
- 3 Tbsp Barbecue Rub
- 6 Corn Tortilla gluten free
- 1 cup low fat shredded Cheddar Cheese or dairy free substitute
- 3/4 cup BBQ Sauce gluten free
Instructions
- Add the chicken, bone broth and barbeque seasoning to a crock pot.
- Cook on High for 3 hours or until chicken is fully cooked and easy to shred.
- Preheat oven to 425.
- On a lined baking sheet add the corn tortillas.
- Place a spoonful of shredded chicken on each tortilla.
- Top with cheese and fold over.
- Bake for 5-7 minutes, or until the tortillas are golden brown.
- Enjoy your crispy tacos immediately with your favorite toppings, such as salsa, avocado, cilantro, lime wedges, or hot sauce.
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