30-Minute Rotisserie Chicken Tacos
30-Minute Rotisserie Chicken Tacos
These Rotisserie Chicken Tacos are a quick and crowd-pleasing meal for a busy weeknight, or a great poolside weekend dinner with friends. The cheesy taco shells are a unique spin that freshens up a run-of-the-mill-taco night. Flavorful, simple, and unique- these tacos come together in less than 30 minutes!
Why is this recipe special?
First off, 30-minutes. I’m sold! Beyond that, the unique way this recipe teaches how to prep the tortillas really helps to jazz up a sometimes-boring taco night. Not to mention, the filling is EASY and comes together so quickly.
What is in 30-minute rotisserie chicken tacos?
The rotisserie chicken meat is easily spiced up with a few pantry-staple spices, some tomato paste, and some salsa. The taco shells/tortillas are slightly pan-fried to add some texture, and topped with melted cheese. The homemade slaw comes together in about 3 minutes and is a perfect, lime-y, cool topping for these tacos. While you could easily sub the slaw for simple shredded iceberg lettuce, the slaw is an easy step that helps take these tacos to the next level.
Ingredients & Supplies
To make 30-Minutes Rotisserie Chicken Tacos you’ll need the following ingredients:
- Rotisserie chicken, shredded
- Jarred salsa
- Tomato paste
- Chili powder
- Ground cumin
- Salt
- Pepper
- Coconut oil
- Corn tortillas
- Shredded cheddar cheese
- Shredded green cabbage
- Olive oil
- Juice of 2 limes
- Cilantro
- Lime wedges
- Avocado slices
To make 30-Minutes Rotisserie Chicken Tacos you’ll need the following supplies:
(The following are links to some of my favorites of the needed supplies. As an Amazon Associate I earn commission from qualifying purchases.)
- 2 large skillets (1 with a lid)
- Wooden spoon
- Small mixing bowl with lid
- Tongs
30-Minute Rotisserie Chicken Tacos: Let’s Get To it!
Start by mixing up the slaw. In a small bowl, combine cabbage, olive oil, lime juice, salt and pepper. Mix well, and put in the fridge for the flavors to meld together and the cabbage to soften slightly while you cook the rest of the tacos.
Pull chicken meat from the bones and shred, making sure to discard any skin and bones. In a large skillet over medium heat, combine the chicken, tomato paste, salsa, cumin, chili powder, salt and pepper.
Heat through while stirring occasionally.
To prepare the taco shells, heat a large skillet over medium heat. Add enough coconut oil to cover the entire bottom of the pan (roughly 3 tbsp). To ensure the oil is hot, run your hand under some water and sprinkle a few drops onto the pan. If the oil pops and sizzles, it’s ready. Add the tortillas, 3 at a time to the hot oil. Working quickly, add a pinch of shredded cheese to the center of each tortilla. Cover the pan with a lid, allowing the tortillas to fry slightly, and the cheese to melt (about 2 minutes). Repeat with all tortillas, adding oil as needed.
To assemble the tacos, add desired amount of chicken filling on top of the cheesy, slightly crispy tortillas. Top with the slaw, and any other of the toppings of your choice.
Enjoy!
30-Minute Rotisserie Chicken Tacos
Ingredients
Taco Filling
- 1 rotisserie chicken, shredded (about 1.5-2 cups meat)
- 2 cups *salsa
- 2 tbsp tomato paste
- 1 tbsp chili powder
- 1 tbsp ground cumin
- ½ tsp salt
- ½ tsp pepper
Taco Shells
- 4-5 tbsp coconut oil
- 12-14 corn tortillas
- 1 ½ cups shredded cheddar cheese
Slaw
- 1½-2 cups shredded green cabbage
- 2 tbsp olive oil
- Juice of 2 limes
- ½ tsp salt
- ½ tsp pepper
Toppings
- Cilantro
- Lime wedges
- Avocado slices
Instructions
- Start by mixing up the slaw. In a small bowl, combine cabbage, olive oil, lime juice, salt and pepper. Mix well, and put in the fridge for the flavors to meld together and the cabbage to soften slightly while you cook the rest of the tacos.
- Pull chicken meat from the bones and shred, making sure to discard any skin and bones. In a large skillet over medium heat, combine the chicken, tomato paste, salsa, cumin, chili powder, salt and pepper. Heat through while stirring occasionally.
- To prepare the taco shells, heat a large skillet over medium heat. Add enough coconut oil to cover the entire bottom of the pan (roughly 3 tbsp). To ensure the oil is hot, run your hand under some water and sprinkle a few drops onto the pan. If the oil pops and sizzles, it's ready. Add the tortillas, 3 at a time to the hot oil. Working quickly, add a pinch of shredded cheese to the center of each tortilla. Cover the pan with a lid, allowing the tortillas to fry slightly, and the cheese to melt (about 2 minutes). Repeat with all tortillas, adding oil as needed.
- To assemble the tacos, add desired amount of chicken filling on top of the cheesy, slightly crispy tortillas. Top with the slaw, and any other of the toppings of your choice.