If you love meals that bring the heat without sacrificing comfort, these Red Hot Chicken Coleslaw Tacos are about to become your new favorite. Seasoned with Frank’s RedHot for that classic tangy spice, the chicken is juicy, flavorful, and perfectly balanced by a creamy ranch coleslaw that also gets a little kick of heat.
The contrast is what makes these tacos shine — warm, spicy chicken tucked into soft tortillas with melted pepper jack and topped with cool, crunchy coleslaw that’s bold, zesty, and totally crave-worthy. They’re quick enough for busy weeknights, fun enough for taco night, and easy to customize for spice lovers and mild eaters alike. Not to mention, they’re super easy to whip up and throw together after a long, busy day when you’re not wanting to spend an hour in the kitchen.
Kelly’s Kitchen Tip’s
Season in layers
Season the chicken generously with Frank’s Red Hot seasoning before cooking, then finish with a light extra sprinkle at the end. This builds flavor without overpowering the tacos.
Don’t overcook the chicken
Cook just until juicy and tender. Overcooked chicken can dry out quickly, especially when paired with bold seasoning. And be sure to let it rest before immediately slicing!
Chill the coleslaw before serving
Letting the ranch coleslaw rest in the fridge for 15–20 minutes allows the flavors to meld and mellows the heat slightly.
Warm your tortillas
Heat tortillas in a dry skillet or microwave before assembling — it makes them softer, more flavorful, and less likely to tear.
Balance the heat
If your chicken is extra spicy, keep the coleslaw slightly creamier. If you want more kick, add extra Frank’s to the slaw instead of the chicken.
Customization & Topping Ideas
Adjust the spice level
- Mild: Use less Frank’s seasoning or mix it with plain ranch seasoning
- Spicy: Add extra Frank’s, crushed red pepper flakes, or a drizzle of hot sauce
Swap the protein
- Shredded rotisserie chicken
- Grilled chicken thighs
- Crispy chicken strips
- Grilled shrimp for a seafood alternative
- Air-fried cauliflower for a vegetarian option
Add extra toppings
- Avocado or guacamole
- Pickled red onions
- Crumbled bacon
- Shredded cheddar or pepper jack
- Fresh cilantro or green onions
- A squeeze of lime for brightness
Tortilla options
- Flour tortillas for soft wraps
- Corn tortillas for a classic taco feel
- Low-carb or gluten-free tortillas if needed
Storage & Meal Prep Tips
Store components separately
- Cooked chicken: airtight container in the fridge for up to 3–4 days
- Ranch coleslaw: store separately for up to 2 days for best texture & taste
Reheating
Reheat chicken gently in a skillet or microwave. Assemble tacos fresh to avoid soggy tortillas.
Meal prep friendly
Prep chicken and slaw ahead of time and assemble tacos right before serving — perfect for quick weeknight dinners or lunches.
Lunchbox tip
Pack chicken and slaw in separate containers and assemble just before eating.
Red Hot Chicken Coleslaw Tacos
Equipment
- Skillet
- Large Sheet pan
- 2 Bowls 1 small, 1 medium – for mixing
Ingredients
- 2 scallions, chopped
- 6 flour tortillas, small, soft taco size
- 1/2 cup pepper jack cheese, shredded
- 2 chicken breasts
Chicken Seasoning
- salt + pepper, to taste
- 1/2 tsp cajun seasoning
- 1/2 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp poultry seasoning
- 2 1/4 tsp Frank’s Red Hot Original seasoning
Coleslaw
- 4 oz coleslaw mix, tri colored mix
- 3 tbsp ranch dressing
- 2 tbsp sour cream
- 2 1/4 tsp Frank’s Red Hot Original seasoning
Instructions
- Turn your oven broiler to high and prep your produce.
- Thinly slice your scallions and seperate the greens from the whites.
- Drizzle some oil in a skillet and heat over medium-high heat. Season your chicken breasts on both sides (1⁄2 tsp cajun seasoning, 1⁄2 tsp paprika, 1⁄4 tsp garlic powder, 1⁄4 tsp poultry seasoning, 2 1⁄4 tsp Franks Red Hot seasoning, salt + pepper to taste) and cook about 5-6 minutes on each side, until fully cooked. Once your chicken is finished cooking – allow to rest for 5 minutes before slicing.
- While your chicken cooks, prepare your coleslaw. In a small bowl, combine (2 tbsp) sour cream and (3 tbsp) ranch dressing. Season with salt + pepper, to taste. In a medium bowl, combine your coleslaw, scallions, ranch mix, and (2 1⁄4 tsp) Franks Red Hot seasoning. Toss until fully coated.
- On a large sheet pan, spread out your tortillas and sprinkle tortillas with pepper jack cheese. Broil until the cheese is melted, about 1 minute. (*Keep an eye on them while broiling so the cheese does not burn)
- Divide tortillas between plates. Fill with sliced chicken and top with as much coleslaw mix as desired. Serve & enjoy!
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