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Chicken Tacos with Rotisserie Chicken

Weeknight Rotisserie Chicken Tacos Recipe

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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 3 cups shredded rotisserie chicken, skin removed
  • 2 tbsp water, chicken broth, or beer
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/4 tsp salt
  • 8 small corn or flour tortillas
  • 1/2 cup diced white onion
  • 1/4 cup chopped fresh cilantro
  • 1 lime, cut into wedges
  • Toppings of your choice: avocado, queso fresco, sour cream, hot sauce

Method
 

  1. Place the shredded chicken in a skillet over medium heat with the liquid, chili powder, cumin, and salt. Cook 4 minutes, stirring, until hot.
  2. In a separate dry skillet over medium-high heat, toast each tortilla about 30 seconds per side until dark spots appear. Stack in a towel to keep warm.
  3. Fill tortillas with the warm chicken, top with onion, cilantro, and a squeeze of lime. Add any extras and serve right away.

Notes

If your rotisserie chicken is still warm, the shredding will go faster and the meat will be juicier. For the best texture, warm the tortillas just before assembling the tacos.