Rotisserie Chicken Tacos
Say hello to the easiest dinner recipe: Rotisserie Chicken Tacos! Simply buy a pre-cooked rotisserie chicken, then dress it up with some seasonings and a simple cilantro-lime cabbage slaw for an tasty weeknight meal.
Servings: 8 tacos
Calories: 258kcal
Ingredients
for the chicken:
- 1 rotisserie chicken shredded
- ½ cup chicken broth
- ½ cup salsa
- 2 tablespoon tomato paste
- 2 tablespoon chipotle in adobo sauce from canned chipotles in adobo
- 2 ½ teaspoon chili powder
- 1 ½ teaspoon cumin
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt
cabbage slaw:
- ¼ cup Greek yogurt
- 1 tablespoon lime juice or more to taste
- ½ teaspoon honey
- ¼ teaspoon cumin
- ¼ teaspoon salt
- 2 cups cabbage
- 3 tablespoon cilantro torn
for the tacos:
- 8 corn tortillas
- 1 avocado
Instructions
- Start by making the slaw: whisk the yogurt, lime juice, honey, cumin, and salt together, then stir in the cabbage and cilantro; set aside.
- Next, remove the chicken from the bone and place it in a large bowl, then use two forks or an electric mixer to shred the chicken.
- To a large skillet, add the chicken broth, salsa, tomato paste, chipotle sauce, chili powder, cumin, garlic powder, onion powder, and salt and whisk to combine. Bring the sauce to a simmer over medium-low heat and simmer for 2-4 minutes until the sauce reduces and thickens a bit, then fold in the shredded chicken.
- Assemble the tacos: char the taco shells over a gas stove (or heat in a skillet), then add the shredded chicken and top it with a spoonful of the cabbage slaw and some avocado, along with any other taco toppings you'd like. Enjoy!
Notes
*Calories are per serving and are an estimation
Nutrition
Calories: 258kcal | Carbohydrates: 18g | Protein: 24g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 73mg | Sodium: 628mg | Potassium: 320mg | Fiber: 5g | Sugar: 3g | Vitamin A: 396IU | Vitamin C: 11mg | Calcium: 52mg | Iron: 1mg