Quick Rotisserie Chicken Tacos

These amazing rotisserie chicken tacos are perfect for busy weeknights when you want something delicious without all the fuss! Your whole family will love these flavorful tacos, and you’ll have dinner ready in just 20 minutes using store-bought rotisserie chicken.

Recipe Details

Timing & Servings: Active Time: 20 minutes, Total Time: 20 minutes, Serves: 6 people.

Nutrition Profile: Diabetes-Friendly, Nut-Free, Low-Sodium, Soy-Free, Heart-Healthy, High-Protein, Egg-Free, Gluten-Free.

Nutrition Facts (per serving): 320 Calories, 7g Fat, 34g Carbs, 34g Protein.

Ingredients You’ll Need

Rotisserie chicken: You’ll need 4 cups of shredded chicken, which is usually one whole rotisserie chicken from the store. This saves you so much time and adds amazing flavor!

Water: Just 1 teaspoon to help warm up the chicken without drying it out.

Chili powder: One teaspoon gives these tacos that perfect smoky kick without being too spicy.

Lime juice: You’ll need 4 teaspoons total, plus extra lime wedges for serving. Fresh lime juice makes all the difference!

Ground cumin: Half a teaspoon divided between the chicken and the fresh salsa. This spice adds that authentic taco flavor.

Ground pepper: Half a teaspoon divided, just like the cumin. Black pepper works perfectly here.

Plum tomatoes: About 1½ cups finely chopped and cored. Plum tomatoes are less watery, so your tacos won’t get soggy!

White onion: Half a cup finely chopped adds the perfect crunch and sharp flavor to balance the chicken.

Serrano peppers: Two peppers, stemmed, seeded, and finely chopped. Remove the seeds if you want less heat!

Fresh cilantro: Two tablespoons finely chopped, plus more for garnish. If you’re not a cilantro fan, you can skip it.

How to Make Rotisserie Chicken Tacos

Step 1: Heat your large stainless-steel skillet over medium heat. Add the shredded chicken and water to the pan. Cook for 3 to 5 minutes, stirring often, until the chicken is just warmed through. Then add the chili powder, 1 teaspoon of lime juice, and 1/4 teaspoon each of cumin and pepper. Stir everything together until well combined.

Step 2: While the chicken is warming, make your fresh salsa! In a small bowl, combine the chopped tomatoes, onion, serrano peppers, cilantro, salt, and the remaining 3 teaspoons of lime juice. Add the remaining 1/4 teaspoon each of cumin and pepper. Mix everything together well.

Step 3: Arrange your warm tortillas on a large platter. Top each tortilla evenly with the seasoned chicken mixture and the fresh tomato salsa. Then add the shredded lettuce, pepper Jack cheese, and sour cream if you’re using it. Garnish with extra cilantro and serve with lime wedges on the side.

Easy and Quick Rotisserie Chicken Tacos Version

Want to make this even faster? You can skip making the fresh salsa and use 1½ cups of your favorite store-bought salsa instead! Just warm the chicken with the seasonings as directed, then load up your tortillas with the chicken, salsa, lettuce, and cheese. You’ll have dinner ready in under 15 minutes!

Serving Ideas

These tacos make a complete meal all on their own! If you want to add some sides, try serving them with simple Spanish rice, black beans, or crispy tortilla chips with guacamole. A cold beer or fresh limeade would be perfect to drink alongside these flavorful tacos.

Storage

Store any leftover seasoned chicken in the fridge for up to 3 days in an airtight container. The fresh salsa will keep for 2 days in the fridge. To reheat the chicken, just warm it in a skillet over medium heat for 2-3 minutes, or microwave it for 30-60 seconds until heated through.

Substitutions

No rotisserie chicken? You can use any leftover cooked chicken or even cook 1½ pounds of chicken breasts and shred them. Don’t have serrano peppers? Jalapeños work great too, or just skip the peppers if you want it mild. You can swap the pepper Jack cheese for regular Monterey Jack, cheddar, or even crumbled queso fresco!

Pro Tips

Warm your tortillas: Heat them in a dry skillet for 30 seconds per side, or wrap them in damp paper towels and microwave for 45 seconds.
Don’t overseed the peppers: Keep some seeds if you like extra heat, but remove them all for milder tacos.
Make it a taco bar: Set out all the toppings separately and let everyone build their own tacos!
Fresh lime is key: Bottled lime juice just doesn’t taste the same as fresh squeezed.

FAQs

Can I make these tacos ahead of time?

You bet! You can season and warm the chicken up to 2 days ahead, and make the fresh salsa the day before. Just store everything separately in the fridge and warm the chicken when you’re ready to serve. Don’t assemble the tacos until serving time to keep the tortillas from getting soggy.

What if I don’t like spicy food?

No worries! Just skip the serrano peppers completely and use mild chili powder. You can also use regular Monterey Jack cheese instead of pepper Jack. The lime juice and cumin will still give you tons of great flavor without any heat.

Can I use flour tortillas instead?

Sure! Flour tortillas work great too, though they won’t be gluten-free. Use the same size (6-inch) or go bigger if you want heartier tacos. Just warm them the same way you would the corn tortillas.

How do I keep the tortillas warm for serving?

After warming your tortillas, wrap them in a clean kitchen towel or place them in a tortilla warmer. You can also keep them warm in a low oven (200°F) wrapped in foil for up to 30 minutes.

I hope you love these quick and tasty tacos as much as my family does! They’re such a lifesaver on busy nights. Let me know how yours turn out – I’d love to hear about any fun toppings you tried!