These 20-minute Rotisserie Chicken Tacos are the ultimate easy weeknight dinner-packed with flavor, quick to make, and always a hit.
Should You Make This?
Time: After shredding the chicken, it only takes 20 minutes to make. Shred the chicken ahead of time to make dinner even faster!
Ingredients: Simple pantry spices, tomato paste, a rotisserie chicken, a few fresh toppings, and flour tortillas.
Ease: Super easy! Minimal prep, one pan, and no cooking the chicken.
Sound Good? Jump to Recipe ⬇Ingredients & Substitutions
Rotisserie Chicken - One rotisserie chicken typically gives you a little more than four cups of shredded chicken. You can also make your own shredded chicken from chicken breasts.
Spices - I used a blend of chili powder, smoked paprika, cumin, oregano, garlic powder, onion powder, salt, and pepper. For a shortcut, feel free to swap in a packet of taco seasoning. If you do, you can skip the tomato paste, as most taco seasoning packets already have some tomato flavor.
Tomato Paste - Tomato paste adds extra depth and flavor to the sauce, but it's optional. I don't recommend using tomato sauce because it tends to make the sauce have a weird texture.
Avocados - Smashed avocado adds a creamy, buttery texture that pairs perfectly with the seasoned chicken. You can mash them with a bit of lime juice for extra flavor!
Tomato - Fresh, diced tomato gives these tacos a burst of juiciness and a nice crunch. Be sure to deseed the tomato first to keep the tacos from getting soggy.
Cotija Cheese - This salty, crumbly cheese tastes similar to feta and gives the tacos a nice tang. Feel free to swap it out for your favorite cheese, like shredded cheddar or Monterey Jack.
Flour Tortillas - Soft, warm flour tortillas are perfect for these tacos, but you can also use corn tortillas if you prefer. Just be sure to warm them up so they're soft and easy to fold.
Full ingredient list with quantities in the recipe card below
How to Make Flavorful Rotisserie Chicken Tacos
Step 1 | Make Sauce
Heat the oil in a large skillet over medium heat. Add all the spices, tomato paste, and water, and stir until smooth and bubbly.
Step 2 | Add Rotisserie Chicken
Add the shredded chicken and toss to coat in the sauce. Cook for a few minutes until the chicken is warmed through and well-coated.
Step 3 | Assemble Tacos
Fill warm tortillas with the chicken. Top with smashed avocado, diced tomato, and Cotija cheese.
How to Cut and Shred a Rotisserie Chicken
1. Let it cool slightly.
If the chicken is hot, let it rest for 5-10 minutes so it's easier (and safer) to handle.
2. Remove the legs and thighs.
Pull the legs away from the body and cut through the joints. Do the same with the thighs. Use your hands or a knife to separate the meat from the bones, then shred with your fingers or two forks.
3. Take off the wings.
Pull the wings away and cut through the joint. These usually don't yield a lot of meat.
4. Remove the breasts.
Slice along one side of the breastbone, then work your knife down and around to remove the breast in one piece. Repeat on the other side.
5. Don't forget the hidden bits.
Use your fingers to pick off any extra meat from the back and around the sides-there's lots of flavor there!
Tip:
If you're prepping ahead, store shredded chicken in an airtight container in the fridge for up to 3 days or freeze it for up to 3 months.
Common Questions
Yes! Any cooked, shredded chicken will work. The spices and tomato paste will add a ton of flavor to whatever chicken you use.
It's very mild. You can add heat by adding cayenne or hot sauce.
In addition to avocado, tomato, and Cotija, try shredded lettuce, pickled onions, sour cream, salsa, or a squeeze of lime.
Sides
- Mexican Rice: Fluffy, flavorful, and the perfect match for tacos.
- Refried Beans: Creamy, comforting, and so easy to make or heat up.
- Chips & Salsa: Because you can never have too many snacks.
- Black Bean Salad: Fresh, colorful, and great for leftovers.
Tried this recipe? Let everyone know how it turned out! Your feedback and tips help others decide if they should make it.
Rotisserie Chicken Tacos
Ingredients
For the chicken filling:
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon oil olive or avocado oil
- 1 tablespoon tomato paste
- ⅔ cup water add more if needed
- 4 cups shredded rotisserie chicken about 1 whole chicken
For serving:
- 2-3 avocados smashed
- 1 tomato deseeded and diced
- ½ cup Cotija cheese
- 10-12 flour tortillas
Instructions
- In a small bowl, stir together the chili powder, smoked paprika, cumin, oregano, onion powder, garlic powder, salt, and black pepper. Set aside.
- Heat the oil in a large nonstick skillet over medium heat. Add the spice mixture and cook for about 1 minute, stirring constantly to toast the spices and bring out their flavor.
- Stir in the tomato paste and water, mixing until the sauce is smooth. Let simmer for a couple of minutes until the sauce thickens.
- Add the shredded rotisserie chicken to the skillet and toss until fully coated in the sauce. Let it cook for a few minutes until heated through. Taste and adjust seasoning if needed.
- Warm the tortillas, then fill each with the chicken mixture. Top with smashed avocado, diced tomato, and a sprinkle of Cotija cheese.
Notes
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
Did you make this recipe? Let me know!