Tex Mex Beer Can Chicken Tacos

Name: Tex Mex Beer Can Chicken Tacos
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 4
Ingredients: 1 whole chicken (1.5–2kg); 3–4 tbsp Tex Mex Rub; 2 tbsp olive oil; 1 can of beer (lager works best — drink half, save half for the chook); 2 cups shredded green cabbage; 1 cup shredded red cabbage; 1 cup fresh pineapple, diced; 1–2 jalapeños, finely sliced (adjust to heat tolerance); ½ cup coriander leaves, chopped; 3 tbsp mayo; Juice of 1 lime; Salt & pepper to taste; 12 soft flour or corn tortillas; Fresh lime wedges; Extra coriander for garnish; Optional: hot sauce or pickled onions for extra zing

Oct 14, 2025

By Jack Marchment

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Tex Mex Beer Can Chicken Tacos

Servings

4

Prep Time

20 minutes

Cook Time

90 minutes

A cheeky twist on an Aussie BBQ classic.

Beer can chicken is already a backyard showstopper - but we're giving it the full Tex Mex treatment and then wrapping it up in tacos. Juicy, smoky, spicy chicken stuffed in soft tortillas with a pineapple-jalapeno slaw that's fresh, crunchy, and just the right amount of kick. Perfect for sharing with mates (and showing off your BBQ skills).

Ingredients

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1 whole chicken (1.5–2kg)
3–4 tbsp Tex Mex Rub
2 tbsp olive oil
1 can of beer (lager works best — drink half, save half for the chook)

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2 cups shredded green cabbage
1 cup shredded red cabbage
1 cup fresh pineapple, diced
1–2 jalapeños, finely sliced (adjust to heat tolerance)
½ cup coriander leaves, chopped
3 tbsp mayo
Juice of 1 lime
Salt & pepper to taste

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12 soft flour or corn tortillas
Fresh lime wedges
Extra coriander for garnish
Optional: hot sauce or pickled onions for extra zing

Directions

Prep the Bird Preheat BBQ or smoker to 180°C (indirect heat). Pat chicken dry with paper towel. Rub olive oil all over, then coat generously in Tex Mex rub. Don’t be shy — go heavy.
Beer Can Setup Crack a cold beer, take a couple of sips (for quality control). Sit the chicken upright on the half-filled beer can, legs down so it balances. Place onto the BBQ over indirect heat.
Cook Close the lid and cook for 1 hr 15 mins to 1 hr 30 mins, or until internal temp hits 75°C in the thickest part of the breast. Let rest 10–15 mins before pulling apart.
Make the Slaw While the chook is cooking, toss cabbages, pineapple, jalapeños, and coriander in a big bowl. Mix mayo and lime juice into a dressing, season, then coat the slaw. Keep chilled until serving.
Build the Tacos Shred the chicken, discarding skin and bones (or snack on the crispy bits — no judgement). Warm tortillas on the grill. Load with chicken, crunchy pineapple-jalapeño slaw, and top with coriander. Serve with lime wedges and a drizzle of hot sauce if you dare.