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Rotisserie Chicken Tacos

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Fast, flavor-packed tacos that transform rotisserie chicken into a Mexican-inspired weeknight dinner with a quick homemade pico de gallo and classic crunchy toppings.

Ingredients

Scale
  • 4 cups shredded rotisserie chicken
  • 1 teaspoon water
  • 1 teaspoon chili powder
  • 4 teaspoons lime juice, divided & plus lime wedges for serving
  • 1/2 teaspoon ground cumin, divided
  • 1/2 teaspoon ground black pepper, divided
  • 1 1/2 cups finely chopped, cored plum tomatoes
  • 1/2 cup finely chopped white onion
  • 2 serrano peppers, stemmed, seeded & finely chopped
  • 2 tablespoons finely chopped fresh cilantro, plus more for garnish
  • 1/4 teaspoon salt
  • 12 (6-inch) corn tortillas, warmed
  • 2 cups shredded fresh lettuce
  • 1/2 cup shredded pepper Jack cheese
  • Sour cream, optional

Instructions

  1. In a large skillet over medium heat, combine chicken and water; cook, stirring, until just warmed through (3–5 min). Stir in chili powder, 1 teaspoon lime juice, and 1/4 teaspoon each cumin and pepper until the chicken is evenly seasoned.
  2. Meanwhile, in a small bowl mix tomatoes, onion, serrano peppers, cilantro, salt, and the remaining 3 teaspoons lime juice plus 1/4 teaspoon each cumin and pepper to make pico de gallo.
  3. To serve, arrange tortillas on a platter. Divide chicken and pico among tortillas; top with lettuce, cheese, and sour cream if using. Garnish with extra cilantro and serve with lime wedges.

Notes

  • Swap pepper Jack for cheddar or cotija to vary the flavor.
  • Keep the serrano seeds for extra heat or use jalapeños for milder tacos.
  • Leftover chicken reheats best when moistened with a splash of broth.
  • Use certified gluten-free corn tortillas to maintain a gluten-free meal.

Nutrition

Keywords: rotisserie chicken tacos, quick dinner, gluten-free tacos, Mexican-inspired, weeknight meal

Find it online: https://zesticook.com/rotisserie-chicken-tacos/