Easy BBQ Chicken Tacos with Corn & Black Bean Salsa

BBQ chicken tacos with roasted corn & black bean salsa combine all the delicious summer flavors: BBQ, fresh corn, peppers and herbs into crunchy taco shells for the ultimate summer inspired meal! The best part: they're super simple, delicious and quick to make!
Prep Time 15 mins
Total Time 15 mins
Course Main Dish
Cuisine Mexican
Servings 4 people


Barbecue Chicken Tacos

  • 2-3 large chicken breasts Cooked and shredded (or use rotisserie chicken)
  • 1/2 cup barbecue sauce
  • 1 package Old El Paso Stand 'N Stuff Shells
  • Cotija or Shredded Cheddar Cheese

Corn and Black Bean Salsa

  • 2 cups corn frozen or canned (drained)
  • 1 can black beans rinsed well
  • 1/4 cup red onion diced
  • 1 red pepper diced
  • 1/2 to 1 jalapeño pepper seeds removed and diced
  • 1 lime juiced
  • 1/4 cup cilantro chopped
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • salt & pepper to taste


Barbecue Chicken Tacos

  • Shred cooked chicken into bite sized pieces. Add BBQ sauce and mix well.
  • Cook Old El Paso Stand 'N Stuff Shells as directed on box.
  • Add barbecue chicken to taco shells. Top with corn & black bean salsa and top with cheese.

Corn and Black Bean Salsa

  • Add all ingredients into medium bowl and mix well. Let marinade for 10 minutes for best flavor.


The spiciness of the salsa can be varied by adding more, less or omitting the jalapeño pepper.
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