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Quick Rotisserie Chicken Tacos

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A quick and flavorful weeknight dinner featuring shredded rotisserie chicken, fresh veggies, and warm tortillas, perfect for busy evenings.

Ingredients

Scale
  • 3 cups shredded rotisserie chicken (about 450 grams)
  • 8–10 small corn or flour tortillas
  • Juice of 1 lime
  • 1/4 cup fresh cilantro, chopped
  • 1/2 small red onion, finely diced
  • 1 small jalapeño, finely chopped (optional)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • Salt and pepper to taste
  • 1 tablespoon olive oil or avocado oil
  • 1/2 cup sour cream or Mexican crema
  • 1/2 cup chopped tomatoes or pico de gallo
  • 1/2 cup shredded cheese (cheddar or Monterey Jack, optional)
  • Avocado slices or guacamole for topping

Instructions

  1. Remove skin and bones from the rotisserie chicken, then shred into bite-sized pieces (about 3 cups). Set aside.
  2. Finely dice the red onion and jalapeño (if using), chop the cilantro, slice the avocado, and juice the lime. Have all toppings ready.
  3. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add diced onion and jalapeño and sauté for 3-4 minutes until softened but not browned.
  4. In a mixing bowl, combine shredded chicken, garlic powder, ground cumin, salt, and pepper. Add the sautéed onion and jalapeño mixture with any leftover oil. Toss well to coat evenly.
  5. Using the same skillet, warm each tortilla for about 30 seconds per side until pliable and slightly charred. Keep warm wrapped in a clean kitchen towel.
  6. Assemble tacos by spooning the seasoned chicken onto each tortilla. Top with chopped tomatoes or pico de gallo, a dollop of sour cream or crema, fresh cilantro, shredded cheese (if using), and avocado slices.
  7. Squeeze fresh lime juice over each taco before serving. Serve immediately.

Notes

Use a well-seasoned rotisserie chicken for best flavor. For a smoky note, add smoked paprika to the chicken mix. Warm tortillas in a skillet for best texture. For juicier chicken, toss it briefly in the pan with a splash of chicken broth before assembling. Taste and adjust salt and lime juice as needed. Remove jalapeño seeds for milder heat.

Nutrition

Keywords: rotisserie chicken tacos, quick chicken tacos, easy weeknight dinner, Mexican tacos, shredded chicken tacos

Find it online: https://cooksyla.com/quick-rotisserie-chicken-tacos-recipe-easy-flavorful-weeknight-dinner-idea/