Rotisserie Chicken Tacos
20-minute, flavorful weeknight dinner that’s always a family favorite!
Servings 5 Servings
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
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.
Nutrition
Serving: 2tacos | Calories: 580kcal | Carbohydrates: 40g | Protein: 37g | Fat: 31g | Saturated Fat: 8g | Cholesterol: 9mg | Fiber: 9g | Sugar: 4g
