Simple & Sassy Rotisserie Chicken Tacos

Hey there, kitchen buddy! Ready to turn some leftover rotisserie chicken into a fiesta of flavors? These tacos are your new go-to—quick, insanely tasty, and just the right amount of fun. The magic? Juicy, tender chicken wrapped in warm tortillas with a zingy kick of herbs and spices. Plus, no need to fuss; with pantry staples and a few minutes, you’ll have a bright, punchy meal on the table. Think of it as a flavor-loaded hug in every bite—probably better than grabbing takeout, right? And hey, if you’re feeling adventurous, mixing up a fresh salsa or a drizzle of zesty lime can crank things up even more! I promise, these tacos will have you saying, “I made this?” in a good way. So, grab your chicken, and let’s get crackin’—your taste buds will thank you!

Chicken Tacos with Fresh Herbs

These chicken tacos feature shredded rotisserie chicken quickly reheated and seasoned with herbs and spices. The filling is wrapped in warm tortillas, resulting in a juicy, tender texture with vibrant flavors visible through fresh garnishes and crispy edges. The dish is assembled in a few minutes, offering a bright, flavorful meal with a satisfying bite.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4

Course: Main Course

Cuisine: Mexican

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 2 cups shredded rotisserie chicken preferably skinless and boneless
• 8 small corn or flour tortillas warmed before serving
• 2 tbsp olive oil
• 1 tsp ground cumin or to taste
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/4 cup chopped fresh cilantro for flavor and garnish
• 1 lime lime wedge for serving
• optional Salt and pepper to taste

Equipment

• Skillet or frying pan
• Tongs or spatula
• Knife
• Cutting board
• Plate or serving dish

Method

 

1. Place the shredded rotisserie chicken in a bowl. Add cumin, chili powder, garlic powder, salt, and pepper, then toss to coat evenly. Drizzle with 1 tablespoon of olive oil and mix well, allowing the spices to adhere to the chicken.
   2 cups shredded rotisserie chicken, 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp garlic powder, optional Salt and pepper
   
2. Heat a skillet over medium heat and add the remaining 1 tablespoon of olive oil. Once hot, add the seasoned chicken to the skillet, spreading it into an even layer. Sauté for about 5 minutes, stirring occasionally, until the edges are slightly crispy and the chicken is heated through.
   2 cups shredded rotisserie chicken, 2 tbsp olive oil
   
3. While the chicken cooks, warm the tortillas in a dry skillet or microwave until soft and pliable. Keep them covered with a towel to stay warm.
   8 small corn or flour tortillas
   
4. Once the chicken is browned and heated through, remove from heat. Chop the cilantro finely and prepare lime wedges for serving.
   1/4 cup chopped fresh cilantro, 1 lime lime wedge
   
5. To assemble, spoon the warm chicken onto each tortilla, then garnish with additional cilantro and a squeeze of lime. Fold or roll the tortillas to enclose the filling and serve immediately.
6. Optional: Add chopped onions, sliced radishes, or a dollop of sour cream for extra flavor as desired.

There you have it—delicious, easy, and totally customizable rotisserie chicken tacos! Try finishing with a sprinkle of cheese or a squeeze of lime for an extra punch. These tacos are perfect for weeknight dinners or lazy weekends. Have fun experimenting with different toppings, and don’t forget to share your creations! Happy taco-making!