Rotisserie Chicken Tacos
- 1 small onion, chopped
- 1 tablespoon olive oil
- 3 cups shredded rotisserie chicken
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon ground coriander
- 1 tablespoon tomato paste
- ½ cup chicken stock
- 12 tortillas, warmed
- 1 (14 ounce) can black beans, drained, rinsed, and warmed
- 1 pint cherry tomatoes, halved
- ¼ cup fresh chopped cilantro, or to taste
- 1 small red onion, chopped
- 1 jalapeño pepper, thinly sliced
- Heat oil in a large skillet over medium-high heat. Sauté onion in oil until soft and translucent, about 5 minutes; add chicken and season with paprika, cumin, salt, pepper, and coriander.
- Stir chicken stock and tomato paste with the chicken mixture; bring to a simmer, reduce heat to medium-low, and cook until most of the moisture is absorbed into the mixture, 5 to 7 minutes.
- Serve chicken on warmed tortillas; top with black beans, tomatoes, cilantro, red onion, and jalapeno pepper.
This dish re-heats like a dream. Save any leftover chicken in a container and then bring all the fixings for lunch the next day. Everyone at the office will be jealous!
What others are saying
Tal Levitas says:
When I buy a rotisserie chicken, I usually eat about a quarter and wonder what to do with the leftovers. This solves that issue and is a really easy fix. Moreover, I didn't realize I could shred chicken with the beater blade on my stand mixer (something I learned in the tip) which saved a lot of time. I'll be making these with leftover chicken for years in the future!
Laura Griffin says:
These are awesome! The cumin and paprika spice blend was perfect, I can finally throw out those old pre-mixed packets of taco seasoning. This is my new go to Taco night recipe!
Greg Jones says:
I loved this rotisserie chicken tacos! I wasn't sure what to expect, but was pleasantly surprised. This is the perfect meal for weeknights or when you don't feel like doing a whole lot of cooking, but still want a delicious meal.
Leah M says:
We used an entire rotisserie chicken and it gave us a ton of meat, we got about 12 small-medium sized tacos, which was perfect for my kids. The only toppings we used were pico de gallo and guacamole. So delicious!
Erica Schaefer says:
We did chicken burritos instead of tacos and it was amazing. I even seared the burrito by placing the folded side down onto the griddle for 4 minutes on each side. Of course I had to top it with guacamole too! Rotisserie chicken is the real MVP!