Description
These Rotisserie Chicken Tacos are a quick and flavorful weeknight meal made with tender shredded rotisserie chicken, warm tortillas, fresh toppings, and a creamy lime sauce. They’re easy to customize and perfect for busy nights, taco Tuesday, or casual entertaining.
Ingredients
Chicken and Tortillas
- 3 cups shredded rotisserie chicken
- 8 small corn or flour tortillas
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 2 tbsp fresh lime juice
- Salt and black pepper, to taste
Toppings
- 1/2 cup shredded red cabbage
- 1/2 cup diced tomatoes
- 1/4 red onion, finely diced
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
Lime Crema
- 1/2 cup sour cream
- 1 tbsp fresh lime juice
- 1/2 tsp lime zest
- 1/4 tsp garlic powder
- Pinch of salt
Instructions
- Prepare the chicken mixture: Add the shredded rotisserie chicken to a large skillet over medium heat. Add olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, lime juice, salt, and pepper. Stir well and cook for 5–7 minutes, until the chicken is heated through and coated evenly with the seasonings.
- Make the lime crema: In a small bowl, whisk together the sour cream, lime juice, lime zest, garlic powder, and salt until smooth and creamy. Set aside.
- Warm the tortillas: Heat a dry skillet over medium heat and warm each tortilla for about 20–30 seconds per side until soft and pliable.
- Assemble the tacos: Fill each warmed tortilla with a generous portion of the seasoned chicken. Top with shredded red cabbage, diced tomatoes, finely diced red onion, diced avocado, and chopped cilantro.
- Add the finishing touch: Drizzle each taco with the prepared lime crema and serve immediately with extra lime wedges on the side for squeezing.
Notes
- Rotisserie chicken makes these tacos especially quick and convenient.
- Use corn tortillas for a naturally gluten-free option.
- Add jalapeños, salsa, or hot sauce for extra heat.
- You can substitute Greek yogurt for sour cream in the lime crema for a lighter alternative.
- Store the chicken and toppings separately in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Main Course, Tacos, Dinner
- Method: Stovetop
- Cuisine: Mexican-Inspired
