Rotisserie Chicken Tacos Recipe | Happy healthy eating

These are Rotisserie Chicken Tacos The perfect 30-minute dinner for Taco Tuesday. Topped with cilantro lime crema, avocado and pico de gallo – it's a feast of comforting and refreshing flavors in every bite.

Why You'll Love These Rotisserie Chicken Tacos

If you're looking for an easy recipe for your taco night, these Rotisserie Chicken Tacos are for you.

• Great for Taco Tuesday. This recipe is easily doubled or tripled to serve a larger group, with minimal extra effort required.
• Perfect for gatherings. Letting your guests add their favorite toppings means everyone gets their own perfect bite for dinner.
• fresh These juicy shredded chicken tacos are topped with shredded lettuce, creamy avocado, cilantro lime crema, pice de gallo and a little lime juice for a touch of freshness.
• quickly Dinner will be ready in less than 20 minutes.

Recipe ingredients

Store-bought, smoky and juicy rotisserie chicken saves you most of the work on weeknights. Scroll down to the recipe card at the bottom of the post for exact amounts.

• Rotisserie Chicken – Remove the skin before assembling the tacos. Homemade shredded chicken works too.
• Cilantro Lime Crema- Avocado crema is a good swap.
• Corn tortillas – I prefer to use white corn.
• Lime: Use it at the end to add more moisture and flavor to the tacos.
• Avocado – Make sure it is ripe and unpeeled.
• Chopped Lettuce: It's easy to add little veggies and pre-shred when you're in a rush

Top ideas

Set them out in different bowls and let everyone add their favorite fresh, crunchy and creamy toppings.

How to Make Chicken Tacos with Rotisserie Chicken

By prepping pretty much everything in advance, these chicken tacos are the easiest dinner you can throw together on a weeknight. Scroll to the bottom of the post for the full recipe card.

• Make the Cilantro Lime Crema: Add all ingredients to a small food processor and blend until smooth.
• Heat Corn Tortillas: Heat a small skillet over medium-high heat. Spray the pan with cooking spray. Add the corn tortillas, cook for 1 minute, until lightly browned, and flip. Repeat on the other side. Continue with the other tortillas.
• Assemble the tacos: Add 1/4 cup chicken to a prepared tortilla. Top with shredded lettuce, pico, avocado and crema. Finish with a squeeze of lime.

Tips and variations

It's easy to transform these rotisserie chicken tacos with tangy buffalo sauce, flour tortillas, and even fluffy rice.

• Make protein swaps. piece of me Maple Smoked Türkiye or Garlic Herb Roasted Turkey Breast Make these tacos.
• Make Chicken Burritos. If you want to make an easy chicken burrito, swap the corn tortillas for the flour.
• Add Buffalo vibes. Toss chicken in 1/4-1/2 cup buffalo sauce and prepare recipe as usual.
• Use leftovers. The torn remains Chimichurri Chicken, Honey Garlic Chickenor Garlic Parmesan Chicken Instead of regular chopped chicken.
• See the heat. Do not turn up the grill temperature while heating the tortillas. The hotter it is, the faster they will dry out and split when folded. Using low heat ensures they stay soft and pliable.
• Prepare the bowl. Skip the tortillas and serve mine Cilantro Lime Rice In serving bowl. Top them with shredded chicken and the rest of the ingredients for a bowl-style dinner.

Serving advice

These simple rotisserie chicken tacos are a hearty weeknight meal. Serve them on their own or with me Mexican Street Corn Dip or Avocado Corn Salad. my Grilled Mexican Street Corn Salad (Esquites) And Mexican Instant Pot Black Beans Other great options. For a little more Tex-Mex, try mine Bacon Wrapped Stuffed Jalapeños.

Proper storage

Place chicken, tortillas, onion-pepper mixture and toppings in separate bowls.

• Fridge: Store chicken in an airtight container for up to 3 days. Keep the onion-chili mixture for 4 days.
• Freezer: This is for chicken only. Store it in serving-size portions in a freezer bag for up to 3 months. Thaw overnight in the refrigerator.
• To reheat them: Microwave chicken and onion-pepper mixture 20 seconds until heated through. Fry the tortillas on low heat until hot and crispy. Assemble the tacos as usual.

More taco recipes to try

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