Easy BBQ Chicken Tacos with Corn & Black Bean Salsa

This post is sponsored by General Mills, but all opinions are my own.

Taco Tuesday is one of my favorite days of the week, but who says that tacos should only be enjoyed one day a week? I don’t know about you, but tacos are one of those foods that I could eat just about everyday. They’re ridiculously easy to make, there are SO many different delicious variations, kids love them (hello, no dinnertime fights!) and ultra crunchy shells are oh-so-satisfying!

While we love traditional beef tacos, I love mixing it up with dynamic flavors and toppings. One of our family favorites are these BBQ Chicken Tacos with Roasted Corn & Black Bean Salsa. These tacos combine delicious BBQ chicken with a fresh corn and black bean salsa that has so many delicious flavors and crunchy Old El Paso Stand ‘N Stuff Shells allow me to fill them to the brim (no falling over and losing all that yummy goodness)! I love that they aren’t made with any questionable ingredients (only 3 ingredients: corn flour, palm oil and salt) and they’re gluten-free which makes them a great option when we have friends over. BBQ chicken tacos wrap up all the delicious summer flavors: BBQ, fresh corns, peppers and herbs up into crunchy taco shells for the ultimate summer inspired meal!

The best part of these tacos is that they literally take 15 minutes prep time to make which makes them a fun and easy weeknight dinner that the whole family can enjoy! There are plenty of options when it comes to preparing the shredded chicken. You can cook chicken breasts in the slow cooker, add them to your pressure cooker or simply pick up a rotisserie chicken depending on your preference and how much time you have. I just add my favorite tangy barbecue sauce to the shredded chicken, mix well and then add all the yummy toppings.

This corn and black bean salsa pairs perfectly with the BBQ while adding a hefty punch of veggies and fiber to this meal! While I love to roast my corn (I use frozen or corn on the cob and cut off the kernels) for a little extra depth of flavor, you can totally skip the step if pressed for time. Drizzle all the ingredients with zesty lime juice and a mexi-blend of spices to help combine all the flavors for a mouth-watering topping. Let the salsa marinate for 10 minutes for best flavor and pile it high in Stand ‘N Stuff Shells or serve on the side with Old El Paso Traditional Refried Beans for lots of great chip dipping pleasure!

I always pick a few packages of Old El Paso Stand N’ Stuff Shells when on our weekly Walmart grocery run. They’re perfect for making a quick lunch or simple weeknight meal when our schedules get crazy busy, plus my kids absolutely love them and it makes mealtimes go so much smoother since we don’t have to convince our kiddos to eat! Add a side of Old El Paso Traditional Refried Beans (or add them directly to your tacos) and some veggies (or an extra helping of corn & black bean salsa) and you’re good to go.

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.

Getting hungry yet?

What are you favorite kind of tacos? Soft or hard shell?

Related Posts

Spread the love
By |2023-03-09T10:36:40-05:00July 10th, 2019|food|5 Comments

Share This Story, Choose Your Platform!


  1. Paula I'm Busy Being Awesome July 10, 2019 at 4:40 pm - Reply

    These sound like the best tacos! I need to try them

  2. Heather July 10, 2019 at 6:05 pm - Reply

    This sounds so good! My family would love it if I made this.

  3. Ali Gilbert July 10, 2019 at 10:17 pm - Reply

    This looks so yummy. Our family is weird though- we don’t eat onions. Do you think it would still taste the same if I added onion powder?

  4. Marina July 11, 2019 at 1:29 pm - Reply

    I love tacos…that I normally do with veggie only x

  5. Peachy @ The Peach Kitchen July 11, 2019 at 5:38 pm - Reply

    Tacos are a must here at home too! I love these BBQ Chicken Tacos– they look yummy!

Leave A Comment

Recipe Rating

Go to Top